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“For 85 years, four generations of the Beyer family have been working towards the same goal: to apply ancient regional traditions and savoir faire in order to produce traditional products of superior quality.”
The launch of the Hirondelle Mulhousienne:
In 1921, Julie and Charles Beyer, industrial producers of jams and preserves, registered the Hirondelle Mulhousienne trademark.
Creation of BEYER
« L’Hirondelle Mulhousienne »
In 1921, Julie and Charles BEYER, registered the BEYER « L’Hirondelle Mulhousienne », a jam and preserved fruit producer and a grocery shop.
Jean-Pierre and Christiane BEYER
They decided to specialize in the manufacture of jams, jellies and preserved fruit by cooking in traditional copper and stainless steel vats, a process that is still in place today.
New 3000m² premises
In 1992, a new factory, measuring 3000m², was built in Pfastatt to meet the expansion needs of the business.
Delphine and Philippe BEYER
Since 1998, the business has been managed by brother and sister, Philippe and Delphine, the fourth generation.
Development of organic product
BEYER launched a range of organic products made with its traditional know-how and carefully selected fruit.
Adoption of new glassware
In April 2010, Beyer dropped the classic facetted jar and opted for its iconic shaped jars, along with a new label design.
Opening to international markets
Since 2016, we have been focusing on new partners on the international market.
Creation of low-sugar jam
In 2017 BEYER launched a new innovative range of low-sugar jam. Lighter range of jams was launched.
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The name “Hirondelle Mulhousienne came about because of the swallows that nested each Spring in the eaves of Julie and Charles Beyer’s shop.”