Appreciated as far as the Élysée, the Martin-Pouret vinegar factory has inaugurated its new workshop in Loiret

The Martin-Pouret vinegar factory left its historic, obsolete and cramped workshop in Fleury-les-Aubrais (Loiret) to move, on Friday, September 13, to vast premises of 10,000 m2 in Boigny-sur-Bionne, a neighboring town. Thanks to this investment of 8 million euros, this SME of 23 employees has tripled its production capacity, which will allow it to extend its range of 100% French sauces and mustards, in addition to its vinegars.

The owners are nevertheless keen to perpetuate the centuries-old artisanal know-how of this company founded in 1797: “Since then, the Orléans method has hardly changed,” says Aurélien Cotret, one of the two master vinegar makers.

“It involves three major stages. First, we have to select the French blended wines, which allows us to obtain a consistent vinegar. Then, there is the fermentation phase in oak barrels for three weeks to let the bacteria make the vinegar. Finally, the aging lasts a minimum of one year, sometimes much longer,” he explains.