Chocolate Workshop

• Total Area : 3 200 Sq. Mtrs
• Weighting, bagging and cartonning unit : 60 bags/ minute

Fruit Paste Workshop

• Total Area: 2 700 sq.metres
• ^{2 bagging units flow-pack : 100 Units/ minute}
• ^{1 bagging unit/cartoning: 25 bags / minute}
  

Staff:

75 employees, 35 hours annualized. Organisation in 8 "workshops" : 2 manufacturing units (chocolate and fruit paste), 2 conditioning units (chocolate and fruit paste), 1 shipping unit, 1 maintenance unit, 1 management unit, 1 commercial unit.

History :

• 1969 : François et Maggy Doucet set up a confectionery shop in the heart of Oraison, in the last almonds "cassoir" still in use. Their only product was then "Pralino Eis Amendo de Prouvènço":  Provence roasted almonds wrapped in a nougat (a mixture of caramelized sugar and almond powder), herbs de Provence and bourbon vanilla. Two years later the "pâtes de fruit glacées aux abricots de Provence", an assortment of 5 frozen fruit pastes, were created: pear, apricot, tangerine, strawberry, raspberry.
• 1978 : Given the state of the facilities, François et Maggy Doucet installed their activity  over a 1000 sq .metres area in the industrial estate of Oraison. The company became a "Sarl".

• 1982: In order to increase its production capacity and to meet its increasing demand, the producion capacity is doubled.
• 2008: Almost 40 years of its creation, the sarl François Doucet confiseur is established in an industrial area of 5000 square metres developed. It employs 70 people on a full-time basis, sells throughout France and exports its products, mainly to a clientele of professionals who are very demanding on the confectioner's know-how, the origin of the products and a good price/quality ratio.
• 2009 : To meet the standards of hygiene, safety and productivity, FDC redeploy its production of fruit paste on a new unit of 700m2 developed. The new building houses a photovoltaic rooftop (power-generating electricity sold to EDF) and solar thermal panels (hot water). The year 2009 also saw  the acquisition of the organic certification for its fruit paste business.

• 2010: The investment in equipment is continued for the fruit paste acitivity. An investment in real estate and equipment for the chocolate business is forecasted for 2011.