The origins of the pâté croûte go back to the Middle Ages, when it was first used as a means of preservation and cooking.

It is later that the pastry cooks give it the same gustatory interest as the pâté.

Its official region of origin has remained mysterious, around a territory between the Lyonnais and the Franche-Comté.

It is precisely in the heart of this region, in St Amour in the Jura, that the Bolard family created its saltings in 1955.

The family business quickly made a name for itself and a reputation based on a charter of requirements that is still relevant today:

Cultivating a passion for traditional methods and home-made products 

-Selecting the best products and ingredients of French origin

-To let creativity speak for itself in order to innovate in the development of recipes

-To offer to all lovers of taste and gastronomy the diversity of references evolving according to the seasons.

Today, it is the third generation that is taking up the torch and setting the family SME in a new dimension.

Tradition has been integrated into modernity and Bolard is strongly asserting its highly qualitative ambition, while respecting the values that have made it successful.