BIGALLETS syrups are made from carefully selected ingredients : wild Ardèche blueberries for our creams and appetizers, AOC chestnuts as well. Of course, we use mature and freshly concentrated fruit, as well as a mixture of sucrose (from beetroot) and glucose-fructose (wheat) to be as close as possible to the sugar found in the fruit.
Each syrup recipe has its own manufacturing secret: cassis bud absolute is used in our blackcurrant syrup giving it a slightly astringent finish. Pomegranate and a handmade infusion of Madagascar bourbon vanilla pods are used for our fruity grenadine syrup.
Naturalness is a founding value of The Bigallet company and for several years the major development axis.
Pasteurized, our syrups are all preservative-free and for the vast majority without dye. Of course, they also seduce with their colors and can therefore bear mentions like "colored with fruits and plants" or with regular caramel.
In 1872, Félix Bigallet created in Lyon, Avenue de Saxone, a factory of liqueurs and syrups, intended for coffees, inns and new merchants of the industrial era.
The supply was then carried out by horse-drawn carriage.
In the first years, Félix Bigallet offered his customers the traditional drinks of the time: Bitter, Amer, Goudron, Quinquina...
Did you know that? Gum and grenadine syrups were consumed mixed with appetizers to soften them.
In 1885, in order to expand, he set up his business in Virieu-sur-Bourbre in Isère, the home of the Bigallet family. The factory is located near (opposite!) the Lyon Grenoble railway station.
She still owned horse stables: a coachman made deliveries. Customer service was already in the company's DNA!
The railway allowed the transport of wine from the south of France, sugar loaves from the West Indies, Rum from Martinique, lemons from Sicily, oranges from Spain or North Africa.
The company continued to grow by marketing syrups and liqueurs to local bars and restaurants.
In 1992, Bigallet took advantage of the Albertville Olympic Games to diversify into ski resort shops: tourists, French or foreign, like to bring back a small souvenir of their holidays. Our genépi Grand Tétras came naturally to place itself between the sausages and the Savoy reblochon in the suitcases of the skiers.
In 1998, in keeping with its philosophy of naturalness, Bigallet created, in addition to its traditional syrup offering, a range of organic syrups.
Subsequently, at the request of our consumers who wanted to find the syrup of their bar at home we developed our sales in cellars, delicatessens, regional product stores, first-timers and garden centres.
Recently, Bigallet has been exporting its syrups and liqueurs to the United States, China and some European countries: its authenticity, the quality of its products, the respect of artisanal processes have been able to make a difference and carry the colours of French know-how.
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