Company
—History
BioPastis' business trajectory runs in parallel with the evolution of a cold confectionery model created to meet the food demands of society that have arisen over the last thirty years.
During this time BioPastis has not only consolidated the design and elaboration of its main product, the cold monoported pastry for the catering menu and restaurant menu but has also launched a unique method of service and customer care based on the "Dessert for one",model, whose flexibility allows us to adapt any of the processes involved in the production of our products to specific market demands, from the initial stages of culinary design to the final stages of presentation and packaging.
More than 25 years of cold natural pastry.
IN CONTINUOUS EVOLUTION AND DEVELOPMENT
1989-1993
From artisan confectionery to industrial production
BioPastis originated more than twenty-five years ago as an artisan preparation of desserts and ice creams, a small company that evolved into an industrial project where the use of natural raw materials and the knowledge of traditional confectionery had room. The first years served to consolidate cold production and marketing methods, a strict selection of natural raw materials and the use of recipes contrasted by the gastronomic experience. The rapid and steady introduction of technological production processes naturally and inevitably led to business growth and the opening of wider markets.1994 - 2001
Experience, technology, and control to achieve leadership
While society created its own food demands, BioPastis designed and implemented products and solutions suitable for new consumption habits. The result of this evolution made BioPastis adopt increasingly technological processes, based on standardized quality standards with the aim of responding with guarantee to the food safety conditions demanded by such demanding market sectors such as catering for air transport, where BioPastis has achieved a leadership position that allows our desserts to be found in most of the world's airlines.2002 - 2012
A decade of evolution towards excellence in service
Changes in demand, the global dimension of the markets and the emergence of new production technologies imposed on BioPastis a new evolutionary stage. During this decade, the market demand has been oriented towards products with a greater range of commercial differentiation, while the product was transformed into authentic customer service. In this new stage, BioPastis has demonstrated its ability to lead a demanding sector like few others, where sanitary control will not reduce nutritional quality and the taste will remind of traditional products.2013- 2014
"Dessert for one": the consolidation of flexible processes
When BioPastis created the "Dessert for one" " concept, it was thinking of customers. By adapting to the conditions required in each case, BioPastis redesigns its production structure and can offer a rapid response to specific culinary requirements. Day by day we see the customization of desserts being imposed as a value option demanded by commercial competition. Customers demand "made to measure" desserts from us and BioPastis has prepared to offer them. The "Dessert for one" model combines analysis and design processes, flexible production technologies and expert personnel in a wide range of functions.Desde 2015
BNGRUPO: The entrance of a new commercial Group
At the beginning of 2015, Biopastis and Bngrupo signed a collaboration contract to seek new joint goals. The need to create a new concept of artisan food at a professional level, never seen in our national market. Uniting the best of both Biopastis and Bngrupo, they want to set a new trend and continue with the "Dessert for one" iniciado model initiated by Biopastis and aimed at the development of products required by their customers.
—Professional team
Increasingly demanding markets, increasingly better-informed consumers, customers with a growing demand for direct and personal attention ...
In order to facilitate all of them an efficient and satisfactory response BioPastis team has acquired increasing skills and knowledge.
Our product designer initiates the production process from an internal or external demand.
Our chef / pastry chef creates the ideal recipe, following traditional and ... innovation conventions.
A "components" manager selects and guards the raw materials for each product.
A biologist specialized in nutrition establishes the sanitary guarantee of food and the processes that generate it.
Our product manager ensures compliance with the standards and certifications that guarantee the final quality.
Behind each of our desserts there is a large group of professionals and experts
—I want to distribute