Pernot biscuits made in Dijon.
The activity of the Dupont d'Isigny company began with the production and trade of Isigny butter. From 1894 onwards, in La Cambe in the Calvados department, it became a dairy specializing in the production of milk, butter, and cheese. In 1932, the activity diversified with the production of biscuits and the famous caramels. Today the company has stopped producing biscuits. It is now mainly dedicated to the production of its famous caramels.
Restoring biscuits
Restoring biscuits
Gaufrette Altesse by Biscuits Pernot whose headquarters are in Dijon.
1928028E0: Milk, honey and almond chocolate bars.
1928028E1: Brun biscuits made near Nantes, but the company headquarters are in Grenoble.
The activity of the Dupont d'Isigny company began with the production and trade of Isigny butter. From 1894 onwards, in La Cambe in the Calvados department, it became a dairy specializing in the production of milk, butter, and cheese. In 1932, the activity diversified with the production of biscuits and the famous caramels.
Today the company has stopped producing biscuits. It is now mainly dedicated to the production of its famous caramels.
The Olibet biscuit factory, founded in 1872 in Bordeaux, continued its expansion by setting up in the Paris suburbs in 1879 and then in Lyon in 1883.
Biscuits made in the Pernot Biscuit Factory in Dijon. This factory also produced "Fleur des neiges".
The Amandines de Provence from Biscuiterie H. Lalo were almond-shaped wafers filled with a refined-tasting fondant.
The Amandines de Provence from the H. Lalo biscuit factory were almond-shaped wafers filled with a refined-tasting fondant. In 1901, Biscuits Pernot bought the H. Lalo biscuit factory in L'Isle-sur-Sorgues. Pernot would continue to produce the flagship Lalo biscuit, the Amandine de Provence, under its own brand.
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