Key dates
The history of Freezedried & Co
Refuelling history before 2010
Shopping before an Atlantic crossing was a last-minute chore! The sailor or his team would rush to the local supermarket and fill the carts. If they were lucky, they'd find a freeze-dried recipe or two in a sports store. Few had recourse to a nutritionist... In the 2000s, there was little choice on the French market to provide meals adapted for offshore racing.
But that was before the Freezedried & Co team.
The first refuelling
In Lorient, France, sailing instructor Ariane has no idea of the adventure she's about to embark on when preparing supplies for her skipper friends. Columns of Travellunch freeze-dried meals gradually colonize the house... right up to the bedroom!
The stimulus
In search of food diversity on the Jules Verne Trophy, the Banque Populaire team imported Canadian brands and suggested that Ariane add them to her range. The idea took off after this provisioning... But why limit herself to just one or two brands? Ariane undertook research in Scandinavian and European countries and widened her selection.
In the spring, some fifteen sailors tested and selected no fewer than 300 meals, breakfasts and desserts. This will be THE first catalog to bring together brands from all horizons, a first in Europe. The challenge now is to make it accessible to everyone!
Creation of Freezedried & Co
Freezedried & Co was officially launched in February.
With €500 invested in an initial website to simplify ordering, it was a surprise! Requests came from Brest, Lorient and La Rochelle, as well as from Chamonix, Albertville and Paris... Sailors were there, as were mountain friends.
In terms of logistics, the small company moved into an 80m² office on the Quai Glorieux, nestled on the second floor of the Pôle Course au Large in Lorient, close to the sailors.
International expansion and catalog diversification
Accompanied by trilingual Marie, Ariane makes her first supplies for the 2011/2012 edition of the Volvo Ocean Race (a dream come true!) and opens up to international markets by taking care of customs formalities. Freezedried & Co is still expanding its catalog to meet the needs of these major ocean racing teams, as well as those of mountain dwellers:
SOS stove!
It's always at the last minute that the gas cartridge is nowhere to be found or the stove breaks. Faced with these recurring situations before the start of a race or a trek, Freezedried & Co is making a breakthrough on the advice of mountaineering friends.
Staying awake at night in the South Seas or recovering after a climb
Nutrition for sports enthusiasts is becoming increasingly technical. The first "Beef Jerky" (dried meats) will be offered at provisioning points, along with energy/protein bars and remineralizing tablets to enrich the water in sailors' watermakers. The beginnings of the "Sports Nutrition" department.
Bringing diversity to recipes, flavors and textures
While freeze-dried products are popular because they are light and imperishable, Ariane relies on sterilized meals to ensure diversity, selecting European manufacturers and French caterers. Although these meals are heavier to transport, they offer a different consistency and are reminiscent of home cooking. These "pleasure" meals alternate with freeze-dried meals on long races such as the Vendée Globe, and on activities where it is not necessary to carry food.
The Start Up era
All could be well with the popularity of the online store. But technically, after 2 years, it's not up to scratch, limiting prospects for growth.
The very small business went into Start Up mode, bringing together local financial partners around the project and raising funds. The idea is to enable long-term investment, with a view to success and jobs!
As for the service provider, Octave is the obvious choice. Octave is not a new employee, but an ERP and Web specialist based in Angers. It combines website and customer management, logistics and purchasing optimization on a single platform. Nothing to do with other e-commerce solutions.
That same year, Freezedried & Co entrusted him with the launch of its second website, a new tool translated into English and Spanish.
Birth of the dream team
Demand is growing. At the same time, institutions and companies located in delicate areas (weather risks, conflict zones...) are looking for long-life products, such as emergency rations (those found on life rafts) and freeze-dried meals for storage purposes.
A team was put together to ensure development and meet demand. Aurore, in charge of order management, scans faster than her shadow. Lydia, the accountant, knows every line of figures by heart. Sébastien, the only man among these funny ladies, optimizes the online store with new food-sufficient references.
By the end of 2014, the daily life with its magnificent sea view had become cramped, and the team moved to rue du Lieutenant de Vaisseau Bourely, in a 200 sq. m. storefront, please!
The chili pepper logo evolves
In the space of 5 years, the online catalog has evolved, offering a whole universe of products around food autonomy with the motto of "Bien Manger En Toutes Circonstances". 2015 will be a turning point in representing this diversity, with the arrival of the Freezedried & Co" denomination and the rise of outdoor equipment.
Octave is once again entrusted with the delivery of the 3rd website.
Adventurers (hikers, ultra-trailers, explorers, young retirees in camper vans...) will find what they're looking for in the wide range on offer.
The Freezedried & Co team expands
At the beginning of 2016, Elodie, who speaks several foreign languages, joined the International Sales and Development team. And it's with a smile and a most attentive ear that she deals with every customer request, whether private or professional. Elise will follow in the Marketing and Communications department, bringing her creativity to bear on the site's campaigns.
In 2017, the Freezedried & Co team reached a milestone and exceeded one million in sales. Another source of pride for the team is that it equipped the entire Volvo Ocean Race fleet!
In 2018, Clara, a fan of rugby and sailing, joins the Business Unit and advises the skippers. With Sébastien, she forms a powerful duo, on the lookout for new equipment to list.
In 2019, the VSE is struggling to accommodate the entire team in its 2 small offices, website activity is exponential, supplier pallets are clogging up rue du Lieutenant de Vaisseau Bourely... Space is running out, once again!
With the help of Lorient Agglomération and its elected representatives, an opportunity arose... The project? To construct a "tailor-made" building for the Pôle Course au Large, to meet its logistical and storage needs, as well as providing offices and space for the future.
New Vessel
In February 2020, 10 years to the day since the company was founded, the Freezedried & Co team will be moving into a new 600 m² facility on rue du Sous-Marin Vénus.
300m² and 9 meters high, dedicated to logistics, facilitating both order preparation and storage of the products that supply the online store. The team participated in the creation of the workspace, including the offices, and it's a success! A showroom has been set up to welcome individuals and professionals, who can benefit from expert advice on food, outdoor and survival equipment.
Corentin joins the ranks as an SEO Jedi and strengthens the Marketing/Communications department. The company records sales of 2.8 million, and 29 of the 33 sailors taking part in the 9th Vendée Globe push open the door of the new store!
New website for "Eating well in all circumstances
As part of our ongoing drive to improve and push back the boundaries, we have launched a new website with our long-standing partner, Octave. Smoother, more intuitive and packed with more information, Freezedried & Co aims to keep in touch with each and every one of its customers, online, by telephone, by e-mail and in-store, and to pursue its international expansion in the service of "Eating well in all circumstances".
continues