Key dates
The story of Freezedried & Co
History of provisioning before 2010
Doing the shopping before an Atlantic crossing used to be a last-minute chore! The sailor or their team would rush to the local supermarket and fill trolleys. If lucky, they'd find one or two freeze-dried recipes in a sports shop. Few consulted a nutritionist... In the 2000s, choice was limited on the French market for providing suitable meals for offshore racing.
But that was before the Freezedried & Co team
The first provisioning
In Lorient, Ariane, a sailing instructor, was far from imagining the great adventure she was beginning when preparing provisions for her skipper friends. Columns of Travellunch freeze-dried meal boxes gradually colonised the house... right up to the bedroom!
The turning point
Seeking dietary diversity on the Jules Verne Trophy, the Banque Populaire team imported Canadian brands and suggested Ariane add them to her range. The idea would take shape after this provisioning... But why limit ourselves to one or two brands? Ariane undertook research in Scandinavian and European countries and expanded her selection.
In spring, around fifteen sailors tested and selected no fewer than 300 meals, breakfasts and desserts. This would be THE first catalogue bringing together brands from all horizons, a first in Europe. The challenge now was to make it accessible to everyone!
Creation of Lyophilise.fr
Saveurs et Logistique / Lyophilise.fr was officially launched in February.
With €500 invested in an initial website to simplify order taking, it was a surprise! Requests came from Brest, Lorient, La Rochelle, but also from Chamonix, Albertville, Paris... Sailors responded, as did mountaineering friends.
For logistics, the small company set up in an 80m² office on Quai Glorieux, nestled on the first floor at Lorient's Offshore Racing Hub, as close as possible to sailors.
International development and catalogue diversification
Accompanied by Marie, who spoke three languages, Ariane undertook her first provisioning for the 2011/2012 edition of the Volvo Ocean Race (the dream!) and opened up internationally by handling customs procedures. Lyophilise.fr expanded its catalogue further to meet the challenges of these major offshore racing teams, as well as mountaineers:
SOS Stove!
It's always at the last minute that a gas cartridge can't be found or a stove breaks. Faced with these repeated situations before a race start or trek, equipment made its way onto Lyophilise.fr on the advice of mountaineering friends.
Staying alert at night in the southern seas or recovering after an ascent
Sports nutrition proved to be technical. The first "Beef Jerky" (dried meats) were offered for provisioning along with energy/protein bars and remineralising tablets to enrich the water from sailors' desalinators. The beginnings of the "Sports Nutrition" section.
Bringing diversity in recipes, flavours and textures
While freeze-dried meals were popular for being lightweight and non-perishable, Ariane focused on sterilised meals to ensure variety by selecting European manufacturers and French artisan caterers. Heavier meals to transport certainly, but offering different textures and reminiscent of home cooking. These "pleasure" meals allow alternating with freeze-dried meals on long races such as the Vendée Globe and on activities where carrying food isn't necessary.
The Start-Up era
Everything could have been fine given the enthusiasm for the online shop. But technically after 2 years, it wasn't up to standard, limiting growth prospects.
The small business switched to Start-Up mode, brought together local financial partners around the project and raised funds. The idea being to enable long-term investment, with a focus on success and jobs!
On the service provider side, Octave was the obvious choice. Not a new employee but an ERP and Web specialist based in Angers. They brought together on one platform the management of the website and customers, optimisation of logistics and purchasing. Nothing like other e-commerce solutions.
The same year, Lyophilise.fr entrusted them with launching their second website, a new tool translated into English and Spanish.
Birth of the dream team
Demand was increasing. Meanwhile, institutions and companies located in challenging areas (weather risks, conflict zones...) were looking for long-life products, such as emergency rations (those found on life rafts) and freeze-dried food for storage purposes.
A team was formed to ensure development and meet demands. Aurore, in charge of order management, scanned faster than her shadow. Lydia, the accounting expert, knew every line of figures by heart. Sébastien, the only man among these remarkable women, optimised the online shop with new self-sufficiency products.
During 2014, daily life with a sea view was magnificent but the team was cramped and moved to Rue du Lieutenant de Vaisseau Bourely, into a 200m² premises, with a well-established business, no less!
The chilli pepper logo evolves
Within 5 years, the online catalogue had evolved, offering a whole universe of products around food self-sufficiency with the motto "Eating Well in All Circumstances". 2015 would be a turning point to represent this diversity, with the arrival of the name "Freezedried & Co" and the rise of outdoor equipment.
Trust was renewed in Octave who would deliver the 3rd website.
Adventurers (hikers, ultra-trail runners, explorers, young retirees in motorhomes...) found what they needed in the wide range offered.
The Freezedried & Co team grows
In early 2016, speaking several foreign languages, Elodie joined the Commerce and International Development team. And it's with a smile and the most attentive listening that she handles each customer request, whether individual or professional. Elise would follow as reinforcement for the Marketing and Communication team, unleashing her creativity on site campaigns.
In 2017, the Freezedried & Co team reached a milestone and exceeded one million in turnover. Another source of pride, they had equipped the entire Volvo Ocean Race fleet!
In 2018, Clara, a rugby and sailing enthusiast, joined the Sales Department and began advising skippers. With Sébastien, she forms a dynamic duo, on the lookout for new equipment to add to the catalogue.
In 2019, the small business struggled to accommodate the entire team in the 2 small offices, the website's activity was exponential, supplier pallets were jamming Rue du Lieutenant de Vaisseau Bourely... Once again, there was not enough space!
With help from Lorient Agglomération and elected officials, an opportunity emerged... The project? Build a "bespoke" building at the Offshore Racing Hub, which would meet logistics and storage needs as well as offices and spaces designed for the future.
New Headquarters
In February 2020, exactly 10 years after the company was founded, the Freezedried & Co team moved to Rue du Sous-Marin Vénus into a new 600m² workspace.
300m² with 9 metres high ceilings were dedicated to logistics, facilitating both order preparation and storage of the products for the online shop. The team participated in creating the workspace, particularly the offices, and it's a success! A showroom was created where individuals and professionals are welcomed and benefit from expert advice on food, outdoor equipment and survival gear.
Corentin joined the ranks as an SEO Jedi and strengthened the Marketing/Communication team. The company recorded €2.8 million in turnover and 29 of the 33 sailors from the 9th Vendée Globe edition came through the new shop's doors!
New website in service of "Eating Well in All Circumstances"
Always striving for improvement and to push boundaries, a new website was launched with our long-standing partner, Octave. More fluid, more intuitive, with greater information, Freezedried & Co aims to maintain contact with each customer, online, by phone, by email, in store and continue its development in service of "Eating Well in All Circumstances" internationally.
continues