As an artisanal biscuit baker, we perpetuate our know-how with passion.
Each day, we prepare fine-quality biscuits to satisfy the most demanding gourmets everywhere: crunchy, soft, crispy, light, intense, melt-in-the-mouth, crumbly, sweet, savory …
We have revived recipes from yesteryear and created a variety of sweet and savory delicacies, all made with rigorously selected ingredients, simple, healthy, and natural.

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,
the globe-trotting entrepreneur

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.

« Although our artisanal biscuits are already appreciated in more than 15 countries, we are first of all a family business with artisanal know-how, and a strong attachment to high quality, premium taste and natural ingredients. »

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