BOSSY CEREALS

TRUE TO SWISS QUALITY AND RESPONSIBLE

Bossy Cereals, it is over a century and a half of excellence in transforming cereals. Bossy cereals has succeeded in creating new techniques and mordernizing its production to offer original cereal mixes. Bossy Cereals responds to the ever growing need to eat in a more responsible way. Always innovating and looking for new products, Bossy Cereals can count on the skills of a loyal team of professionnals.

“SWISS MADE” CEREALS WITH EXEMPLARY TRACEABILITY

Pioneers in the cereal industry, Bossy Cereals, despite a terrifying fire that destroyed the factory in Cousset in 2016, has never stopped to produce and innovate.

About to see their new buildings come to life Simon-Pierre Kerbage, Executive Director is confident in the future and markets its preparations in Switzerland as well as internationally including a one of a kind recipe which exemplifies the company’s lasting success of over a century and a half.

A YOUNG HISTORY
DATING BACK 166 YEARS!

 

1852

Bossy Cereals founded a mill in Cousset to collect wheat from farmers in the Fribourg and Payerne region to make bread flour. A very early commitment to local farming!

1950

The factory stopped making bread flour to start with cereal transformation, oats, barley and corn. In the shape of flakes, soups and polenta. Bossy Cereals also manufactures compound feed for livestock.

1960

A grain silo is built capable of stocking up to 2000 tons of cereals. This new silo allows to keep mandatory stocks and have some leeway in stocking capacity.

1970

The manufacturing of birchermuesli and soup starts. Alongside a new factory is built dedicated to livestock compound feed.

1980

Following their investment in an automated line for cereal mixes, Bossy Cereals is the first to bring to Swiss breakfast tables the blend of fruit and cereals from the original muesli recipe.

1990

Always looking for industrial innovations and listening to the consumers tastes, Bossy Cereals installs a new line to expand their processed cereal range and bring some “crispiness” to our day to day lives.

1999

The ready-to-eat cereals market share is booming. Bossy Cereals invests in a second line and blows a wind of novelty to breakfast recipes.

2012

The new oven, unique to Switzerland, is installed so that Bossy Cereals can improve the manufacture of their flakes and increase considerably the hourly production rate of their extrusion production lines.

2017

Convinced of the nutritious value of their recipes, Bossy Cereals adds a new baking line to produce granolas, blends with a lot of fruit and vegan recipes, to attract customers looking for authenticity and natural products.

2018

Bossy Cereals owes much to nature which provides raw materials and inspiration! Out of environmental concerns Bossy cereals installs a new packaging line using the latest technologies to streamline product packaging.

ULTRAMODERN PRODUCTION FACILITIES

As well as their products Bossy Cereals production tools are aligned with their environmental concerns at the heart of the company’s commitments

Solar panels, local distribution channels, local raw material sourcing Bossy Cereals impose on themselves the same high standards they offer their customers.

QUALITY CONTROL AND
“BIO SUISSE” STANDARDS

“Bio Suisse”, The Swiss Federal Organic Farming Ordinance, further to several audits and controls carried out at Bossy Cereals, grants as early as 1990 the bio label “Bud”. Cereal blends, bulgur wheat, wheat, couscous and various extruded products grown from organic farming fall into this category.

The company also offers products under the Bio Suisse “Bud” label. Except for dried raisins, oats and durum wheat which are not found in sufficient quantity and quality in Switzerland, we only buy locally grown grains. Our common wheat is 100% regional. “Unlike some major international brands, our local products, grown by local farmers contain less sugars and less added ingredients and are more ethical.

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