Our history
Discover the history of our century-old dairy.
“Maison Le Gall is a family story that began in 1923 and whose Breton roots are refined through its expertise and its churned butter. 2023 marks a turning point for Maison Le Gall, which is celebrating its 100th anniversary! ”
A Century-old Dairy
A historic dairy with deep Breton roots. In 1923, Jean-Marie Le Gall settled on Rue Jules Noël, across from Place de Locronan in Quimper. As a trader, he collected butter and eggs from local farms to sell at markets in major towns across Brittany and the Paris region. Over time, he also began collecting the cream that farmers churned.
In the 1960s, the dairy was built on the outskirts of Quimper, on Chemin de Kergall—where it still stands today. Milk was initially collected in pails before tankers were introduced.
Over the years, Laiterie Le Gall strengthened its local presence and made the bold choice to preserve its traditional barrel churn technology.
Throughout the 1970s and 1980s, the company expanded its butter and cream business across Brittany and western France.
In 1992, Le Gall became one of the first dairies to embrace organic farming—a groundbreaking move at the time, requiring significant investments and strong partnerships with farmers.
The 2000s marked the company’s expansion into the Paris region, continuing to balance tradition and innovation while staying true to its expertise.
Since 2008, Laiterie Le Gall has grown both nationally and internationally, supplying major retailers, industrial manufacturers, restaurants, and specialist organic stores.
Today, the dairy processes nearly 120 million liters of milk per year, sourced from 325 conventional farms in Brittany and 80 organic farms—a commitment that began in the early 1990s.
As it celebrated its centenary in 2023, Laiterie Le Gall remains a Breton institution, cherished both in France and beyond.
A historic dairy
1923
Jean-Marie Le Gall founded the LE GALL dairy in Quimper (29). He was a trader who collected butter and eggs directly from farms to sell on the markets. Over time, he began to collect the cream that farmers produced during the churning process.
1960
At a time when the French dairy industry was shifting towards industrial methods, Laiterie Le Gall made the bold choice to preserve its traditional butter-making process using churning drums.
1970
From the 1970s onwards, Laiterie Le Gall’s expertise expanded beyond Brittany, reaching markets across France !
1981
Laiterie Le Gall introduced its Grand Cru butter, still celebrated today as its signature creation. Made from unpasteurized cream, this premium butter embodies tradition and excellence!
The 1990s
Laiterie Le Gall embraced organic farming at a time when it was still in its infancy. Back then, France had only 4,000 to 5,000 organic farmers—compared to nearly 48,000 by the end of 2020.
1998
Laiterie Le Gall became part of the family-owned SILL Entreprises group, a company also specializing in dairy products.
The 2000s
The Le Gall brand continued to grow both in France and internationally, earning the admiration of Michelin-starred chefs and food lovers alike. Today, we export to multiple continents and have offices in the USA, Dubai, Singapore, and Paris for our European operations—bringing the taste of excellence to gourmets around the world!
2023
As it celebrates its centenary in 2023, Laiterie Le Gall continues to grow both nationally and internationally. To mark the occasion, it is unveiling a refreshed brand identity with a new logo and graphic charter.
1923
Jean-Marie Le Gall founded the LE GALL dairy in Quimper (29). He was a trader who collected butter and eggs directly from farms to sell on the markets. Over time, he began to collect the cream that farmers produced during the churning process.
1960
The LE GALL dairy chose to maintain its butter production in churning drums at a time when the French industrial market was turning a corner.
1970
From the 1970s onwards, the LE GALL dairy’s expertise was no longer confined to the borders of Brittany, but extended to the whole of France!
1981
The LE GALL dairy unveiled its Grand Cru butter, still recognised today as its ‘signature recipe’. Made from unpasteurised cream, it’s a premium traditional butter!
The 1990s
The LE GALL dairy committed to organic farming. At the time, there were just 4-5,000 organic farmers in France, compared with almost 48,000 organic producers at the end of 2020.
1998
The Le Gall dairy joined the family-owned SILL ENTREPRISES group, which is also involved in dairy products.
The 2000s
The LE GALL brand continued to expand in France and abroad, and was very popular with Michelin-starred chefs and the general public who love good taste. In addition to France, we export to several continents and have offices in the USA, DUBAI, SINGAPORE and PARIS for Europe. Enough to win over the taste buds of gourmets the world over!
2023
The centenary dairy in 2023 is continuing to expand both nationally and internationally, and to mark the occasion is revamping its brand image with a new logo and a new graphic charter.
