RIANS PATISSERIES

The farm that grew a family The story begins in the heart of the verdant French countryside, right at the center of France. There, a few miles away from the iconic city of Sancerre, lies a charming little village by the name of Rians: a peaceful haven where Désiré Triballat and his wife Francine settled in a little dairy farm in 1901. Their children grew up on the farm, learning their parents' trade and keeping busy with good, honest work. Becoming Rians Fifty years later, Désiré and Francine's grandson Hubert took over the family farm, and named it Rians. Soon, Rians desserts were staples of French tables, both at home and in restaurants. They became part in the French art de vivre. The legacy goes on In the 1990s, Hubert's grandson Hugues took up the rein of the company and still leads it today, keeping Rians entirely owned by the same family since it was born a hundred years ago. Beacuse the Triballat family is all about human relationships, respect and transmission, to preserve and nurture its delicious legacy, generations after generations. Rians works with 450 independent farms, with whom it has developed a close and trustful relationship, some of them have been working with Rians for over two generations. Collected within a 100-mile radius, our freshmilk is then treated in Rians' creamery to make gourmet products. Rians handles all the di¬fferent steps of milk processing from fermentation, curdling and molding. NO COMPROMISE ON QUALITY The vanilla we use for our iconic Crème Brûlée comes from Madagascar and was selected for its superior taste. Our eggs come exclusively from cage-free poultry. It's not about how many ingredients you use, but how good your ingredients are.