Our Timeline

1920:

• SAPAR is founded in Meaux, France, specializing in pâtés and gaining recognition across Europe.
• Its products are used by Fauchon in Paris, top gourmet stores, and renowned chefs.

1985:

• Jean Claude Augé establishes Fabrique Délices to elevate the American market with a commitment to “Outstanding and consistent quality” and “Unique and eye-catching presentations.”
• Fabrique Délices breaks ground in San Mateo as SAPAR’s U.S. subsidiary. Marc Poinsignon and Antonio Pinheiro are brought from France to serve as CEO and Plant Manager, leading the company’s expansion.

1996:

• Marc Poinsignon and Antonio Pinheiro acquire the company, aiming to become the leading producer of fine pâtés and mousses in the United States.
• Official supplier to the 1996 Olympic Games in Atlanta.

1998:

Selected as an artisanal charcuterie provider for Air France Concorde from 1998 to 2002.

1999:

Proudly serves as the “Soul Provider” of artisanal charcuterie to His Holiness John Paul II during his visit.

2002:

Relocates to a newly built USDA-certified plant in Hayward, California.

2004:

Production capacity reaches 3,000 pounds of product per day.

2022:

• Sofi Award winner for Best New Product in the “Meat and Poultry” category – Black Truffle Salami.
• Good Food Awards finalist – Rosette de Lyon.

2023:

• Good Food Awards winner – Saucisson Sec.
• Sofi Award winner for Best New Product in the “Dairy and Dairy Alternative” category – Garlic & Herbs Butter.

2024:

Official partner of the CIA, supporting restaurants and teaching kitchens.

Fabrique Délices Today

Fabrique Délices has grown into one of the leading producers of artisanal charcuterie in the United States, offering an extensive product line that includes blood sausage, duck confit, and country pâtés. Today, the company produces over 3,000 pounds of product daily.

Despite its growth, Fabrique Délices remains committed to traditional, artisanal methods. As Sebastien Espinasse, President of Sales and Marketing, puts it:

“We’re still traditional, artisanal. We have some equipment to grind and mix ingredients, but then everything is made by hand.” said Sebastien Espinasse.

Among its many offerings are Pâtés, Mousses, Saucisson Sec, Magret, Duck Confit, Rillette, Garlic Sausage, Merguez, Saucisse de Toulouse, Boudin Noir, Boudin Blanc, and other specialty foods. Fabrique Délices provides the best and most versatile line of charcuterie in the United States.

These award-winning products are available across the United States, Puerto Rico, the Virgin Islands, and even in Central America.