BOUTIQUE RESTAURANT CONCEPT

The history of Melie began in 1894 with a small bakery in Honfleur (Normandy, France). It gained fame in London, where it started in 1989 under the name of The Bagatelle Concept Ltd, supplying, for over 20 years, breads, buns, and pastries to the most renowned hotels in London.

Today, Maison Melie's products are available for the high-end wholesale market: hotels, restaurants, and gourmet businesses. Using the finest raw materials and unique production techniques, Maison Melie offers its customers a wide range of products that can meet all the demands of premium clientele.

All our products are made daily in our laboratory in Alcorcón. This 1500 m² production center consists of 4 distinct sections: bakery, pastry, pastry, and kitchen. For all our products, we rely on artisanal production methods (such as our always fresh sourdough bread baked in stone ovens) and in some cases unique processes (such as our patented ultrarapid freezing system “Grand Froid”).

All our products are made from the best available raw materials and without preservatives or additives. Furthermore, our commitment to sustainability and support for small businesses drives us to seek and work, as much as possible, with small local suppliers who share our philosophy and ecological awareness.

This product brochure lists our complete basic range, but we also create a series of selections for special occasions and seasonal offerings throughout the year. Additionally, we offer customers a tailor-made service and easily develop products based on summaries where appropriate volumes exist.