Valfleuri : Our Story & Legacy
1922
Valfleuri was founded in Guebwiller (Haut-Rhin) within a modest bakery workshop by Frédéric Kuentz — the grandfather of today’s managers. From these humble origins, the family business has steadily grown and evolved.
40’s
After the founder’s passing, his wife Marguerite bravely took over the business, which then counted only 8 employees.
1949
By 1949, their son Frédéric joined and began modernizing operations, investing in continuous pasta production machinery and moving into a former textile mill in Guebwiller. In 1956, his brother Denis joined him in the venture.
70’s
To distinguish themselves from growing competition, the Kuentz brothers embraced a bold idea: crafting pasta rich in eggs, based on an Alsatian recipe from the 17th century. This gave birth to our signature Pâtes d’Alsace made with 7 fresh eggs per kilogram of durum wheat semolina.
The noodles were formed into elegant “nests,” packaged in clear bags and sealed with a golden clip — a visual identity that contributed to early success beyond expectations.
80’s
With the success of the Pâtes d’Alsace and the boom in mass distribution helping, Valfleuri built a 10,000 m² factory in Wittenheim (Haut-Rhin). From then on, the company devoted itself to the manufacture of “Pasta d’Alsace with 7 fresh eggs” and to marketing throughout France.
Between 1986 and 1990, Valfleuri modernized, expanded and increased its production capacity, the latter increasing from 6,000 T to 14,000 T per year.
Valfleuri becomes the European leader in the production of Alsatian pasta with 7 fresh eggs
90’s
Arrival of the 3rd generation who gradually takes over the management of the company. Under his leadership, significant progress was made and the plant was expanded. Valfleuri is reorganizing, consolidating its know-how and developing an internal laboratory for physico-chemical and microbiological analyses.
The company is committed to a quality approach and in 1994 became the first French pasta manufacturer to obtain ISO 9002 certification.
The expansion of the site continued in the 1990s with the construction of a 4,000 m2 extension and the modernization of the manufacturing and packaging workshops.
2000’s
In the early 2000s, Valfleuri embraced a strategic transformation: crafting new and original recipes while reinforcing the heritage of our Alsatian pasta. To match this evolution, we renewed our logo and redesigned our packaging.
Working in partnership with fellow Alsatian pasta makers, we launched the PGI (Protected Geographical Indication) certification process — successfully granted in 2005.
2010’s
Starting in 2010, all fresh eggs used in our Pâtes d’Alsace now come exclusively from free-range hens in France.
In 2012, we innovated with Pat’atouilles — a vegetable-rich pasta that earned the ARIA Innovation Trophy.
As demand grew, we expanded further, adding an 11,000 m² warehouse dedicated to pasta storage and shipment.
At age 83, founder Frédéric Kuentz passed leadership to the next generation: Matthieu Kuentz as CEO and Sabine Kuentz Marienne as Managing Director.
With this transition, we refreshed our products, emphasized the French origin of ingredients, launched a local durum wheat sector, and redesigned the packaging of our Pâtes d’Alsace range.
In recognition of our enduring commitment to CSR (Corporate Social Responsibility), we earned the PME+ label (“for a more committed world”) in October 2018, followed by the Alsace Excellence distinction.
2020’s
Always attentive to food trends and committed to offering healthy and delicious products, Valfleuri continues to develop responsible supply chains and culinary innovations.
In 2020, the company innovated with the launch of three ranges of organic pasta, rich in vegetables and legumes, meeting the growing consumer demand for more natural food.
In 2021, Valfleuri took a new step forward by creating a French durum wheat supply chain from farms certified High Environmental Value (HVE) and by launching a range of 100% HVE durum wheat pasta.
In 2025, building on this experience and attentive to market trends, Valfleuri is launching the “Com O’jardin” range. Made from vegetables and legumes, it revisits the most popular recipes from previous ranges to offer a tasty, balanced, and accessible alternative for everyone.