A family-run artisanal biscuit factory in Tarn, South of France - Open tuesday to friday from 9 a.m. to 5.30 p.m.
Each day, Maison Bruyère prepares biscuit specialties from traditional recipes, having always at heart to offer quality cookies.
For almost 60 years, this artisanal biscuit factory has remained faithful to the values of its founding grandfather: high quality, delicious taste, choice of natural and healthy ingredients, meticulous development of recipes… jealously guarded!
Thanks to the work of 3 generations, the Bruyère family offers you today traditional regional cookies as well as original gourmet creations.
Sweet or savory, crunchy or melt-in-the-mouth, discover all flavors Maison Bruyère has to offer…
In 1964, the young baker Roger Bruyère decided to strike out alone and set up his own biscuit and cake bakery, the Sud Biscuits company, in Graulhet, Tarn.
He backed sweet biscuits such as the? Occitan Croquants (crunchy cookies), as well as madeleines, cakes, brioches, “kings cake” and other sweet treats.
A true artisanal biscuit maker, he baked biscuits in the morning and would deliver them in the afternoon.
Roger Bruyère developed recipes that only used healthy ingredients, and he gave priority to premium taste. He soon became notorious, and the company grew in size.
Christian, Roger’s son, took over the company in 1984. He chose to slightly shift the manufacture toward fine sweet biscuits only. The company then became a biscuit factory in its own right.
Christian Bruyère revived some famous regional specialties such as Oreillettes (light and crunchy sweet fried dough)? chalumeaux d’Albi (rolled wafers) and Navettes from Albi (diamond shape cookies with almond and candied citron), Bricelets (traditional Swiss cookies) or Belgian waffles.
His love for “true” taste drove him to achieve optimum quality and insist on using solely natural ingredients.
In the early 90s, the artisan biscuit maker brought the famous Croquant de Cordes-sur-Ciel (Almond Crisps) recipe up to date. This biscuit, so simple and yet so unique, was rapidly adopted by the gourmets of France and many other countries around the world, bringing fame to the family biscuit factory.
Léa Bruyère, Christian’s youngest daughter, first worked in the USA, then in Paris and finally in Canada.
She took over the company in 2009 with her sister Laure before taking sole charge in 2010.
She decided to pay tribute to her family heritage and she renamed the company “Maison Bruyère”.
Representing the 3rd generation at the head of the company she continues to develop the family-run biscuit factory with a range of new biscuits, such as the Violet crisps, the chocolate biscuit or the salted butter caramel crisps.
Since 2017, she has been growing Maison Bruyère’s international presence which now represents a quarter of the company’s turnover.
