the essential
Based at the Novalia business incubator, So Damn Desserts is in full development. Gluten- and lactose-free frozen pastries are enjoying growing success and the company is targeting new markets.
So Damn Desserts. A funny name for a pastry. The company name takes the first name of the two co-founders, Sophie and Damien and the translation into French means “desserts to die for”. Just that. The presentations having been made, the SME took off in 2021 in the middle of Covid at the business incubator of the Novalia Region. Four years later, it is still based there and is looking for new premises to support its development.
So Damn Desserts specializes in a niche market: pastries, but also gluten- and lactose-free frozen bread and pastries for sale on a website and delivered to your home. “We offer traditional gourmet pastries, explains Sophie. The choice of products is ultra-quality and we favor local products. The magic of freezing ensures the freshness of the products. Everything is planned in advance so that when they are taken out, they are identical or even better The gluten-free diet can be very penalizing and we have managed to reverse the trend with an inclusive offer which allows everyone to find their way, including consumers who have no problem with it. gluten.”
“Gluten-free is still underdeveloped”
Intolerant but unrepentant gourmet, Sophie knows what she is talking about. “In France, one in four people do not digest gluten but gluten-free is still very little developed or it exists on an industrial level with wheat flour compensated with fat and sugar. Today's gluten is much more powerful than in the past and the protein can attack the intestines and cause serious illnesses. Some pastries have specialized, but if you don't live in Paris, Lyon or Marseille, there is nothing. With our 100% pastries artisanal, we are able to deliver to your door throughout France.”
With a small team of five people, including two pastry chefs, So Damn offers around fifty references and has nearly 4,000 customers across France. With a credo over your shoulder. “So beautiful so good with sans.”
A pivotal period
The fact remains that the SME has grown significantly and the co-founders do not intend to stop there. “We are in full deployment and we are arriving at a pivotal period for the company. We are going to be looking for premises, we have opened a partnership with delicatessens and we are going to launch internationally. A palette will going to Saint-Martin for the luxury hotel industry and individual chefs, we were approached by the countries of the Emirates and we are well represented in the hotel and catering industry. For example, we provide 80% of hotel breakfasts. Pullman In France.”
Before the end of year holidays the workshop runs continuously. This period alone represents 30% of So Damn's turnover.
