Fabrique Délices – Introduction

From Saucisson Sec to all natural pork-free truffle mousse,  Fabrique Délices, a traditional French charcuterie company in Hayward, California, has been preparing time-honored classics alongside innovative new products for over 25 years. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 3,000 pounds a day. “We’re still traditional, artisanal,” said Sebastien Espinasse, vice president of sales and marketing. “We have some equipment to grind and mix ingredients but then everything is made by hand.” Marc Poinsignon, president, and Antonio Pinheiro, co-owner, vice president and chef, came to California 27 years ago when Sapar, the French company they worked for, bought the San Mateo charcuterie plant. Poinsignon and Pinheiro bought out the company in 1996, retained the name for brand recognition and moved in 2002 to a newly built USDA plant in Hayward, California

 

Fabrique Délices broke ground in 1985 in San Mateo as the United States subsidiary of SAPAR, established since 1920 in Meaux, France. Through the years, SAPAR specialized in what it did best: Pâtés, leading to acclaim all over Europe.

Today, Fauchon in Paris, as well as the finest Gourmet Stores and Chefs all over Europe, are using SAPAR’s products. When Jean Claude Augé decided to establish Fabrique Délices in 1985, he was certain to bring a major improvement to the American market.
The two key ideas behind his philosophy were:

  • Outstanding and consistent quality
  • Unique and eye catching presentations

In order to implement these ideas and take control of the U.S. subsidiary, Marc Poinsignon and Antonio Pinheiro were brought from France to respectfully serve as C.E.O. and Plant Manager.

With over 150 different products among Pâtés, Mousses, Saucisson Sec, Magret, Duck Confit, Rillette, Garlic Sausage, Merguez, Saucisse de Toulouse, Boudin Noir, Boudin Blanc and other Specialty Foods, Fabrique Délices offers the best and most versatile line of charcuterie in the United States.

Through the years, American customers came to realize the poor level of quality of the so-called “French Charcuterie” available. These true “Connoisseurs” have come now to Fabrique Délices and have discovered the meaning of “Genuine and Authentic French Charcuterie”, the way it has been done in Europe for centuries.

Fabrique Délices award winning products are available throughout the United States, Puerto Rico, The Virgin Islands as well as Central America, Indonesia and Asia.

In 1996, Marc Poinsignon and Antonio Pinheiro, who both have been with Fabrique Délices since 1985, purchased the company with the goal of becoming the largest producer of fine Patés & Mousses in the United States.

  • Proud Supplier of the 1996 Olympic Games in Atlanta
  • Proud Provider of Artisanal Charcuterie to the White House
  • Proud Provider of Artisanal Charcuterie to Air France Concord from 1998 through 2002
  • “Soul Provider” of Artisanal Charcuterie to his holiness John Paul II while in visit in 1999

The Management Team