The Séhédic Domain : the story of 3 Families
The story of the La Forêt-Fouesnant based Séhédic family, stretches on 3 generations.
Early 50’s : outset of cider production
The story of the company starts in the early 50’s, when François Séhédic, born in 1933, together with his own father, processes apples from the small family orchard to make cider, while also spending most of their time fishing in the waters outside the ports of Concarneau or La Forêt-Fouesnant. This “father and son” adventure starts small, with a few apple trees. François Séhédic was affectionately nick named “Fañchic”, which means “Little François”, since his own father was also called François.
1963 : set-up on the Kertoban farm
1962 was an important milestone : François Séhédic’s wife, Annick, inherited a farm and land in the locality of Kertoban, on the outskirts of La Forêt-Fouesnant. The couple planted apple trees and started moving the cider production workshop up to Kertoban.
1971 : First reward !
In 1971, François Séhédic’s efforts and expertise are recognized, he receives his first medal at the famous Concours Général Agricole in Paris (huge fair in Paris presenting terroir and authentic products from all over the French regions). And this first medal is nothing else than a Gold medal! The first of a long series…
In the meantime, Marie-Laure, his young teenage daughter gets more and more involved in the process and the company. Each summer she helps in the bottling process and harvests with the rest of the team over the weekends of October and November.
The farm continues to grow, new apple trees being planted every year.
1997 : bold modernization for premium quality
In 1997 Fañchic, aged 74, takes a well deserved retirement, his daughter Marie-Laure and her husband Christian take over the company.
The early 2000’s are years of important steps towards modernization of the process to guarantee premium and consistent quality. The workshop is equipped with a chilled cellar and the famous top notch Italian made “cuve close” tanks, in order to control the fermentation temperature. In order to have amazing cider, you need great apples indeed, but you also need to make sure the subtle aromas developed during the fermentation itself can express themselves, and this requires time. The work shop is also equipped with a top notch Swiss made press.
2005 : Transition to organic farming
In 2005, the domain is certified “Organic Farming”, smooth transition since the techniques were already very close to the organic farming specifications. Each year since then, Ecocert comes to the orchard to conduct a precise audit.
Increasing awareness of the quality of the Séhédic ciders enables the domain to place its ciders in top notch wine merchants and renowned restaurants.
Since 2023 : transfer of the family heritage
In 2023, it is time for Marie-Laure and Christian to retire. Cidre Séhédic is transferred to a couple of Food Science Engineers, Hervé and Pamela Darondeau, totally in love with the products and the company’s story. The family heritage is thus maintained : the team of skilled professionals – Sophie, daughter of Marie-Laure and Christian, François, Mickael, Dominique and Marilou, together with the skills and energy of Hervé and Pamela guarantee business continuity and constant care for best quality ciders.