A family business
For Maison Fressenon, the trade is passed down through the generations, and Yanick represents the fifth generation of greengrocers. Alongside his father, his sister and other members of his family, he continues to develop a company that has become a leader in its field, which supplies gourmet restaurants as well as artisans, communities, private individuals and the markets of Lyon.
Behind the well-stocked stalls, work begins well before dawn. Orders arrive around midnight; teams receive the goods during the night, then Yanick wakes up at 3 a.m. to prepare the deliveries before they leave for the warehouse in Caluire.
It is this carefully planned organisation that ensures a bespoke selection of products, as fruits are never chosen at random. It is essential that they meet the very particular needs of each customer, whatever the season, the weather or the harvests.
The best fruits, carefully selected one by one.
It was in the early 2010s that the pastry chef from Lyon, Sébastien Bouillet, met Yanick Fressenon, whilst his workshop was still located in the Croix-Rousse district. ‘This Maison is very professional and offers a wide range of products’, explains Sébastien Bouillet. In the world of patisserie, quality is not enough; consistency in appearance and a precise sugar content are also required. A tart, a dessert or an individual pastry are not subject to the same constraints. Fruits must be selected based on their size, ripeness and quality – a choice that cannot be made without know-how.
This is exactly where the greengrocer’s expertise makes all the difference. Every morning, Yanick chooses from the various products available. ‘With Yanick, there is always something to meet our needs’, says Sébastien Bouillet. Today, approximately 90% of his supplies come from Fressenon.
Discoveries and local fruits
The relationship between the greengrocer and the pastry chef is also built on a desire to make discoveries. When Sébastien Bouillet imagines a new creation, Yanick chooses searches for less common ingredients: fresh yuzu, wild blueberries or other rarer varieties.This makes the greengrocer a real partner in the creative process.
At the other end of the spectrum, Yanick favours producers from the nearby Monts du Lyonnais: strawberries, raspberries and cherries from Bessenay naturally find their place in Sébastien Bouillet’s display cases, who is himself very committed to promoting the region’s local products.
For the pastry chef, this proximity is fundamental. When he was a child, he used to go with his father straight to the producers after work to select seasonal fruits. Today, as his business has developed, he no longer can spend as much time on this. But thanks to Yanick, he still maintains this precious link with local producers.
Excellence, or nothing
Yanick’s dedication and talent have been rewarded with the highest honour: the title of Meilleur Ouvrier de France (Best Craftsman of France). A source of pride and a recognition of his remarkable work. Every day, Sébastien Bouillet sees the quality of the products that arrive at his workshop.
For his part, Yanick can’t hide the pleasure he gets when he discovers the pastries created with the fruits he has carefully chosen. Since he lives very close to the shop, he can regularly enjoy Sébastien Bouillet’s creations, with a preference for tarts.
As is often the case within the Relais Desserts association, this collaboration goes far beyond a mere commercial relationship. It is built on years of loyalty, mutual trust and the shared conviction that great pastries always start with a great ingredient.
