TRADITION & KNOW-HOW
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The family-run Le Gall dairy has been established in Quimper,
at the very heart of France’s Cornouaille region, for almost a century..
The 50 employees work day in day out, driven by their passion to do a really good job and their desire to foster excellence in terms of authentic expertise.
This independence allows us to continue to produce our butters and creams using traditional methods, to keep our jobs here in Brittany,
to act in an environmentally-friendly manner and to share the passion for our business with dairy lovers.
OUR VALUES
PASSION
Cattle breeders, manpower and professionals work with goodwill, day in and day out.
EXCELLENCE
Respect for traditions, the desire to do a good job and the quest for excellence every single day.
RESPECT FOR THE LAND
Preserving our ecosystem and its uniqueness, supporting our cattle breeders with their development.
TASTE ABOVE ALL
All of our butters are exclusively produced in barrel churns.
This traditional production process allows the slow churning and working of the fresh creams for an exceptional result.
At the LE GALL dairy, this essential production phase is monitored by our Master Buttermakers.
We haven’t changed anything that’s what makes all the difference !
OUR COLLECTIONS
The Le Gall dairy offers you its selection of
dairy products, made using traditional methods.
Butter
Our butters are produced in the traditional way using a barrel churn.
Cream
Our fresh creams are light and have a unique slight nutty taste.
Milk
Our milk is collected from carefully selected farms in the heart of Brittany.
Cheese
A naturally pure and fresh product with a creamy texture
OUR LAND
THE HEART OF CORNOUAILLE
We need cream – and therefore milk – in order to make our dairy products.
This is collected from as close as possible to our dairy, in lower Cornouaille, to ensure an excellent quality, sublime raw material.
TRADITIONAL DAIRY ESTABLISHED IN QUIMPER
SINCE 1923
In 1923, Jean-Marie Le Gall settled in rue Jules Noel, facing Locronan square in Quimper.
He was a trader who used to collect butter and eggs from the farm to sell them on the markets
of the large towns in Brittany and the Paris region.
Little by little, he then started to collect the cream churned by farmers.
The Le Gall dairy started to progressively target customers looking for authentic local products
and decided to keep the artisanal “barrel churning” technique.
During the 70s and 80s, the company continued to develop
its butter and cream production, both within Brittany and in the Grand-Ouest (western area of France).
In 1992, it was one of the first companies to commit to organic farming.
This was a genuine revolution at the time because the company had to make a considerable investment
in the partnership with the farming community.
2000 saw the company grow in the Paris region, still driven by tradition and innovation surrounding its expertise.
Since 2008, the Le Gall dairy has pursued national development and exports
to the major retailing chains and industry, but also to catering companies and specialist organic shops.
Bringing the best
in quality products.
PRODUCTS THAT MAKE
CHEFS’ CUISINE EXQUISITE
Brittany will always be in your blood, wherever else life may take you!
So when you live elsewhere, you try to take the best of it with you.
Le Gall dairy products are this link of excellence with my roots.
Jean-Luc L’HOURRE
In 2000, he was voted Meilleur Ouvrier de France and, since then, he has been rewarded the title of Star Chef by the renowned Michelin guide.
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