Our heritage. With a history of agri-foods production going back to 1907, there is no doubt that Hénaff is one of Brittany’s most successful business ventures. The secret to winning leadership status on all its markets? The long-standing commitment to maintaining a rigorous and conscientious compliance with the business principles inspired by major corporations.
The company began by producing canned vegetables, launched the famous Hénaff Pork Pâté in 1915 and, in 2016, was awarded the EPV « Entreprise du Patrimoine Vivant » label (Living Heritage Certificate), the State’s recognition of French businesses that have demonstrated exceptional expertise and know-how. This is the story of a family company that has successfully developed its business over time, while never losing sight of the importance of maintaining the highest possible level of care and attention with regard to the quality of its products.
Jean, the founder, Corentin, Jean-Jacques and then Loïc: four Hénaff generations have successfully headed the company, all equally dedicated to ensuring the company’s long-term sustainability, and also to promoting regional development and respect of the environment.
No discussion of the Hénaff story would be complete without mentioning a few keystone events in the brand’s history. Take, for example, the redesign of the Hénaff Pork Pâté tin by Raymond Loewy’s teams in 1959, or the decision to stop producing canned vegetables and fish in 1971, followed by expansion of the brand’s range of pâtés and terrines in the 1980s.
In 1995, the company added top-quality fresh sausages to its product range. In 2006, Hénaff pioneered the decision to clearly display the name and photo of its local pig breeders on its sausage packaging.
The company held its centenary celebrations in 2007. This was also the occasion on which it inaugurated its museum – la Maison Hénaff – at Jean Hénaff’s old farm in Pouldreuzic.
2008 was the year of Hénaff’s return in the United States. Having proved its compliance with the strict requirements of USDA certification, the company became one of only two French companies authorised to export meat-based products to the United States. In 2011, this authorisation allowed the company to participate in the Special Event Meals programme alongside Alain Ducasse. It now produces festive dishes destined for the International Space Station commissioned by the famous chef and the CNES (the French National Centre for Space Studies). This programme, launched by the CNES and Alain Ducasse teams, aims to provide astronauts in the International Space Station with top-quality dishes for festive occasions. In 2012, the company promoted its ethical and ecological strengths by committing to an organic pepper supply chain based on Sao Tomé island, in the Gulf of Guinea. This is a vital commitment for Hénaff, as pepper is a key ingredient in the recipes for Hénaff Pâté and sausages. Hénaff Pork Pâté held its centenary celebration in 2015.
Naturally, this list of achievements is neither complete, nor final. This list will continue to expand, witness to the company’s reputation for continuous innovation and long-term vision. More than ever, Hénaff is resolutely looking to the future. The story goes on.