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France has become the leading producer of ice cream in Europe, ahead of Italy. A success in particular due to the quality of its ingredients, and local know-how.
French ice cream is on the rise: the country has become the leading European producer, ahead of Italy. The market reached 1.2 billion euros in 2020. At Glace Room Court, a Parisian ice cream parlor, sales have climbed 30% since January compared to a normal year. Craig Sanders, the founder, proposes “about thirty perfumes”, including vanilla, salted butter caramel from Isigny (Calvados) and hazelnut from Piedmont (Italy). It also offers macaroons filled with ice cream. “It allows us to diversify our offer throughout the year, and (…) to be open all year round.”
French manufacturers have multiplied in recent years, and the quality of products has improved. The recipes seduce abroad. “We have more than ten factories in France, and most also produce for the European market. (…) This makes it possible to meet a fairly growing demand”, explains Timothée Arar Jeantet, Secretary General of the Association of Ice Cream Companies. To consolidate its position, the sector intends to rely more on short circuits and the quality of ingredients.