Our story
At Le Petit Basque, promoting sheep’s milk is a story spanning over 60 years and a mission to make you love sheep’s milk dairy products generation after generation.
Discover the origin of curd and follow our journey through significant milestones.
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1950
Mrs. Alcachebury goes door-to-door on a bicycle in Bordeaux to make curd in people’s homes, providing sheep’s milk, flavour, and rennet.
1959
Such was his success that his son joined the company and to meet growing demand, they decided to automate production.
In April 1959, they began packaging curds in cardboard containers. It was then time to develop a brand evoking their origins. “Le Petit Basque” was born.
1982
In October 1982, Jean-Michel and Annie Caillaud bought the Alcachebury family’s business.
The company moved to Villenave d’Ornon, 15 km from Bordeaux.
Jean-Michel Caillaud, in his capacity as “Maître Artisan Laitier” makes his products according to traditional recipes, widening the brands offering and develops a number of new products.
1995
Thanks to the growing success and the development of numerous products, the company moves to Saint-Médard d’Eyrans, near Bordeaux. Over the years, Le Petit Basque strengthens its position as a specialist in sheep’s milk and fine gourmet products through the creation of a range of sheep’s milk yogurt and authentic desserts.
2001
Since 2001, Le Petit Basque commits to organic farming and launched its first organic sheep’s milk yogurt in a glass container.
The range now comprises 16 products.
2008
The Martin family takes over Le Petit Basque.
Frédéric and Hubert Martin bolsters the development of the sheep and dessert ranges through strong innovation and steers the company toward sustainable development projects.
2011
Le Petit Basque innovates with the first 0% fat plain and vanilla sheep’s milk yoghurt with natural Stevia extract, responding to consumer demand.
2014
Le Petit Basque joins the Breton group SILL Entreprises, founded by the Léon and Falch’Hun families.
The SILL group is still run by the founding families. It is organized as a federation of small and medium-sized businesses, with each agri-food company complementing the others and offering authentic know-how.
This creative organization capitalizes on people and develops an entrepreneurial approach while perpetuating French know-how.
Le Petit Basque now has a great opportunity!
2016
After 2 years of research and development, a brand-new range is launched : Douceurs de Brebis.
A dairy recipe that gives the sensation of gliding on a smooth cloud, promising a moment of pure delight.
2017
Because sheep’s milk rhymes with pleasure, we wanted to bring our consumers even more deliciousness through our range of desserts.
2019
In 2019, Le Petit Basque decides to take sheep’s milk beyond the yogurt market.
Our network of 110 producers allows us to develop bricks of milk and a fresh cream made from sheep’s milk.
The road to the democratization of sheep’s milk is open!
2021
Le Petit Basque invites you on a journey with its new range of Skyrs made with sheep’s milk, inspired by an Icelandic recipe.
This high-protein, low-fat dairy specialty is sure to find a place in your daily routine (breakfast or snack).
1950
1950
Mrs. Alcachebury goes door-to-door on a bicycle in Bordeaux to make curd in people’s homes, providing sheep’s milk, flavour, and rennet.
1959
1959
Such was his success that his son joined the company and to meet growing demand, they decided to automate production.
In April 1959, they began packaging curds in cardboard containers. It was then time to develop a brand evoking their origins. “Le Petit Basque” was born.
1982
1982
In October 1982, Jean-Michel and Annie Caillaud bought the Alcachebury family’s business.
The company moved to Villenave d’Ornon, 15 km from Bordeaux.
Jean-Michel Caillaud, in his capacity as “Maître Artisan Laitier” makes his products according to traditional recipes, widening the brands offering and develops a number of new products.
1995
1995
Thanks to the growing success and the development of numerous products, the company moves to Saint-Médard d’Eyrans, near Bordeaux. Over the years, Le Petit Basque strengthens its position as a specialist in sheep’s milk and fine gourmet products through the creation of a range of sheep’s milk yogurt and authentic desserts.
2001
2001
Since 2001, Le Petit Basque commits to organic farming and launched its first organic sheep’s milk yogurt in a glass container.
The range now comprises 16 products.
2008
2008
The Martin family takes over Le Petit Basque.
Frédéric and Hubert Martin bolsters the development of the sheep and dessert ranges through strong innovation and steers the company toward sustainable development projects.
2011
2011
Le Petit Basque innovates with the first 0% fat plain and vanilla sheep’s milk yoghurt with natural Stevia extract, responding to consumer demand.
2014
2014
Le Petit Basque joins the Breton group SILL Entreprises, founded by the Léon and Falch’Hun families.
The SILL group is still run by the founding families. It is organized as a federation of small and medium-sized businesses, with each agri-food company complementing the others and offering authentic know-how.
This creative organization capitalizes on people and develops an entrepreneurial approach while perpetuating French know-how.
Le Petit Basque now has a great opportunity!
2016
2016
After 2 years of research and development, a brand-new range is launched : Douceurs de Brebis.
A dairy recipe that gives the sensation of gliding on a smooth cloud, promising a moment of pure delight.
2017
2017
Because sheep’s milk rhymes with pleasure, we wanted to bring our consumers even more deliciousness through our range of desserts.
2019
2019
In 2019, Le Petit Basque decides to take sheep’s milk beyond the yogurt market.
Our network of 110 producers allows us to develop bricks of milk and a fresh cream made from sheep’s milk.
The road to the democratization of sheep’s milk is open!
2021
2021
Le Petit Basque invites you on a journey with its new range of Skyrs made with sheep’s milk, inspired by an Icelandic recipe.
This high-protein, low-fat dairy specialty is sure to find a place in your daily routine (breakfast or snack).
Curd, our original product
Le Petit Basque was born from a gourmet tradition of consuming a dairy dessert called “curd.”
This tradition was introduced by shepherds who practiced transhumance with their flocks of sheep.
During the summer, they headed to the Pyrenees, and come autumn, they descended to the Bordeaux region to graze their flocks in the vineyards of the chateaux.
In exchange for this hospitality, the landowners benefited from the animals’ manure for their vineyards. Meanwhile, the shepherds sold their milk or pedalled through the streets of Bordeaux to make curd directly in the bowls of private individuals.
Did you know ?
Why isn't Le Petit Basque in the Basque Country?
The story begins in the 1950s. Mr. and Mrs. Alcachebury, originally from the Basque Country, settle in Talence near Bordeaux.
On her bicycle, Mrs. Alcachebury goes door-to-door to sell her curd, a culinary specialty she brought back from the Basque Country.
In her containers, she carries sheep’s milk, flavoring, and rennet. Customers provide only the bowl and sugar.
Then, 30 minutes later, the curd is ready! Mrs. Alcachebury continues her rounds.
Our commitments
For over 60 years, Le Petit Basque has been dedicated to bringing you authentic yoghurts and desserts with the promise of providing the best according to our dairy expertise.
The sheep industry
More than just a job, it's a story of men and women passionate about their profession.
Find out who they are and what they do.
Our products
Discover all our know-how in our delicious recipes. From our traditional curds to our sheep's milk yoghurts : enjoy healthy, natural, and simply good products!
Depuis plus de 60 ans, Le Petit Basque fabrique des caillés et yaourts au lait de brebis et de délicieux desserts gourmands.
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