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
The third generation gradually takes over the management of the company. Under their leadership, significant progress is made and the factory is expanded. Valfleuri reorganizes, consolidates its expertise, and develops an in-house laboratory for physical, chemical, and microbiological analysis.
The company commits to a quality approach and in 1994 becomes the first French pasta manufacturer to obtain ISO 9002 certification. In 1999, it obtains organic certification for pasta production for specialized networks.
The site continued to expand 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
Since 2010, the fresh eggs used in Valfleuri Alsatian pasta have mainly come 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 changes in food trends and committed to offering healthy, gourmet products, Valfleuri continues to develop responsible supply chains and culinary innovations.
In 2020, the company broke new ground with the creation of three ranges of organic pasta.
In 2021, Valfleuri took another step forward with the creation of a French durum wheat supply chain from farms with High Environmental Value (HVE) certification and the launch of a range of 100% HVE durum wheat pasta.
In 2022, Valfleuri will celebrate its 100th anniversary.
In 2025, drawing on its experience and attentive to market developments, Valfleuri created the “Com O’jardin” range. Made from vegetables and legumes, it is inspired by the most popular recipes from the 2020 creations, offering a tasty, balanced alternative that is accessible to all.