It all started in Grenoble, a city of origin of the two founders. In 2015, Loic Bonbaron and David Bertuzzi launched a printed clothing brand, equipped with an imported textile printer. But the activity, targeting the districts of the city, does not take off. “The idea was good but nothing followed, we only sold 3 t-shirts per month, so we put the printer on sale. To our surprise, it sold twice as much as its initial purchase price, ”recalls Loic. This transaction reveals a potential that they had not anticipated: to make machines themselves for specific markets. With the help of Renaud Linconstant, a self -taught technician nicknamed their “Geo Findou”, they embark on the sale of printers. It was then that Renaud breathes an idea: to develop a machine capable of printing on food.
The announcement of this innovation does not long remain a theory. “From the following Saturday, we were at the Pastry Fair, in Paris, with flyers in hand, without even having seen the printer. She was in the creation phase, ”says Loic. Their goal? Test the interest of the profession. The first contacts are enthusiastic, they decide to focus their efforts on this new activity.
Creating this machine is a challenge. “We spent nights and days to test, prototyper and think. We wanted a perfect, fast and precise machine. In 2017, their first food printer was born. Designed to meet the needs of pastry chefs and chocolate makers, it uses edible ink adapted to various supports: macaroons, chocolates, pancakes or even cheese.
Convince Pierre Hermé: the successful bet
The real turning point occurs when an article published in “Le Journal du Pâtissier” on the startup attracts the attention of Pierre Hermé. “His right arm called us by explaining that Pierre Hermé had sent him the article with a simple question:” Can you contact them and meet them? ” Remember David. A few days later, his collaborator was on their premises for a demonstration. Very quickly, renowned houses like Ladurée and hotel groups adopt their machines, seduced by their ability to personalize their creations with great precision.
-Chocolate, macaroons, shortbread, calissons, pancakes, marshmallow, cheeses become the pillars of this new activity. Today, the company markets three models: the classic, the reconditioned and the Black Edition, the latter being 80 % faster than the previous versions. “We discover new uses of our machines every day,” says the business manager. This morning, I had on the phone, one of our customers who prints on soaps that she personalizes! »»
International success and a renewed local ambition
International expansion takes an unexpected turning point during an evening when an investigation broadcast broadcasts a report on Dubai. “We called ourselves to the pub cut with David. Without consultation, we had the same idea: going to present our innovation to Dubai, ”recalls Loic. From the following Monday, they fly with a machine dismantled in three parts in their cabin luggage. During the previous week, they had contacted pastry chefs on site to organize demonstrations. “We came back with orders … and without our machine, that a client absolutely wanted to keep!” Since then, Dubai has become a key market for Print’Food. Today, 60 % of their turnover comes from abroad, especially in the Gulf countries and the United States.
Despite this international success, Print’food does not forget its roots. In 2025, the company plans to strengthen its presence in France while committing to a more eco -responsible manufacturing. With already 500 trained professionals and a stand expected at the Sirha in Lyon, Print’food continues to print its footprint in culinary innovation.
