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Grain de sail
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Grain de sail

Our packaging

The world of packaging: complex and constantly evolving

We’re always on the lookout for innovations and comments on our packaging. This is a very complex subject, given the fragility of our products: coffee and chocolate, which are sensitive to odors, contact, light, temperature, etc.

The world of packaging: complex and constantly evolving

ONGOING IMPROVEMENTS
  • Optimizing dimensions
  • Reduce material thickness
  • Keeping bags in place on shelves
  • Towards future eco-inking
  • A zip fastener? Added plastic, but possibility of better reuse of the bag, dilemma.

our chocolate envelopes

  • Composition outer paper (93.6% cardboard)
  • Protective inner plastic film for food contact with chocolate
  • Unprinted plastic label + glue to close envelopes
  • No over-packaging
  • Minimizing the use of materials
  • 5 recyclability criteria met by this packaging
  • Non-compostable and non-reusable packaging for food use
  • Contains no hazardous substances or substances of very high concern
  • Graphic unity with our coffees
  • Made in France
ONGOING IMPROVEMENTS
  • Installation of a welded closure
  • Removing the closure label
  • Constant search for new technologies to replace inner plastic film
  • Towards eco-inking

our specialty coffees

  • Single-material composition (LD-PE)
  • Protective inner plastic film to ensure compliance with food contact with coffee and preserve its quality
  • Degassing valve to allow gases released by coffee to evaporate*.
  • Zipper for reuse in Morlaix boutique
  • Recyclable, reusable and non-compostable bags
  • Contains no hazardous substances or substances of very high concern
  • 5 recyclability criteria met by this packaging
  • European supplier
ONGOING IMPROVEMENTS
  • Use of a label: use direct printing on bags to reduce packaging
  • Use of lighter-colored bags for better detection in sorting centers (black and very dark colors are less well detected by sorters).
*The water in the coffee bean turns to gas, and carbon dioxide develops. It needs to be evacuated to prevent the bag from swelling.
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