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From whole duck foie gras with Armagnac to all natural, pork-free truffle mousse, Fabrique Délices, a traditional French charcuterie company in Hayward, CA, has been preparing time-honored classics alongside innovative new products for the past 15 years. With an extensive product line that includes blood sausage, duck confit and country pâtés, Fabrique Délices produces over 2,000 pounds a day. "We're still traditional, artisanal," said Sebastien Espinasse, vice president of sales and marketing. "We have some equipment to grind product, but then everything is made by hand." Marc Poinsignon, president, and Antonio Pinheiro, co-owner, vice president and chef, came to California 15 years ago when Sapar, the French company they worked for, bought the San Mateo charcuterie plant. Poinsignon and Pinheiro bought out the company in 1996 and retained the name for brand recognition. |
