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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.”

1908

The launch of the Hirondelle Mulhousienne:
In 1921, Julie and Charles Beyer, industrial producers of jams and preserves, registered the Hirondelle Mulhousienne trademark.
1908
1921

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.
1921
1966

Third generation
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.
1966
1992

New 3000m² premises
In 1992, a new factory, measuring 3000m², was built in Pfastatt to meet the expansion needs of the business.
1992
1998

Fourth generation
Delphine and Philippe BEYER
Since 1998, the business has been managed by brother and sister, Philippe and Delphine, the fourth generation.
1998
2009

Development of organic product
BEYER launched a range of organic products made with its traditional know-how and carefully selected fruit.
2009
2010

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.
2010
2016

Opening to international markets
Since 2016, we have been focusing on new partners on the international market.
2016
2017

Creation of low-sugar jam
In 2017 BEYER launched a new innovative range of low-sugar jam. Lighter range of jams was launched.
2017

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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.”

Philippe Beyer