Castelsarrasin
Passion for Pastry
The Castelsarrasin site reflects a long-standing passion for exceptional pastry. It all began in the late 1970s with the production of frozen desserts.
In 1987, the famous Plaisir aux Noix was created in collaboration with Lenôtre, delighting hundreds of thousands of consumers and establishing Castelsarrasin as a key player in frozen pastries.
First Frozen Macarons
2005 marked a major step with the construction of a new building in Barraouet. Castelsarrasin produced its first frozen macarons, refined treats symbolizing French elegance, which quickly captivated a wide audience.
Acquisition by Ajinomoto
In 2017, the Castelsarrasin site, then part of Labeyrie Traiteur Surgelés, joined Ajinomoto. The Group aimed to make it a center of excellence for macaron production, unique within the Japanese Group. €5 million was invested to modernize the factory.
Macaron Expertise
Today, the site’s pastry excellence is built on a subtle combination of expert craftsmanship and technological innovation. While some production steps are automated to ensure consistent quality and reduce manual strain, others remain in the skilled hands of our artisans. Every macaron reflects meticulous know-how, where every gesture matters.
As professional pastry chefs, we master the full complexity of macaron production, drawing on 20 years of expertise. We oversee every stage, from jams, ganaches, and buttercreams, to ensure each macaron meets our high-quality standards. Every detail is thoughtfully crafted and assembled by our team.
Our local R&D teams are dedicated to creating the perfect macaron for every occasion. Whether reinventing recipes, designing tailored packaging, or exploring new concepts, every innovation is designed to delight while staying true to our quality standards.
Macaronade de Castel, A New Identity
In 2022, Ajinomoto strengthened its premium pastry positioning in Europe and rebranded its pastry operations as Macaronade de Castel. Today, our macarons are recognized internationally and exported worldwide. With its expertise, passion, and commitment, Macaronade de Castel continues to write its story, offering gourmets an authentic and refined experience, true to the French pastry tradition.
Discover our Macarons line in this video
Responsible Production, Locally Anchored
Our commitment to quality extends beyond recipes. It starts with careful selection of raw materials and continues through every step of production, aiming to deliver products that are tasty, reliable, and environmentally responsible.
Concrete Commitments
Reducing Energy Consumption
Macaronade de Castel embeds its craftsmanship in a responsible and forward-looking approach. Our environmental strategy rests on three key pillars :
- We measure greenhouse gas emissions at our factories to understand sources and define reduction strategies.
- Between 2018 and 2024, we implemented several initiatives to cut energy use, including a 60% reduction in GHG emissions from refrigerants at our production sites.
- Thanks to new water management systems at Castelsarrasin, we have been able to save 35% of our water consumption.
Innovative Resource Management
- To meet customer expectations for reducing single-use plastics, we are continually improving the recyclability of our food packaging.
- We innovated to reduce plastic usage at Castelsarrasin: achieving 60% less plastic for pallet packaging between 2021 and 2022 and halving macaron tray consumption with a new tray-washing machine. We also eliminated carbon black to improve the recyclability of our macaron packs.
- We conducted a waste audit to combat food waste, analyzing production, post-production, and testing processes to identify sources and implement practical solutions.
Offering More Responsible Products
- Whenever possible, we source certified raw materials in-house: French-origin wheat flour, RSPO palm oil, Rainforest Alliance coffee and chocolate.
- Our paperboard purchases come from responsibly sourced materials (FSC or PEFSC certified) or recycled content.
