Short circuits: how “Pot d’Vache” yogurts won their bet in Charente-Maritime

2023-12-14 21:04:22

The adventure began in 2017, “in the middle of the milk crisis”, and aimed to process 1000 liters per week. In 2023, Magali and Bruno Gauthier are now counting on a quota of 3,500 liters of milk per week. Supported by the brother, Laurent, four employees and even the father assigned to deliveries, this couple of breeders based in La Chapelle-des-Pots, near Saintes, has indeed won their bet: to create and perpetuate their own brand of yogurts and distribute it via short circuits in Charente-Maritime.

Supermarkets, large and medium-sized supermarkets, military bases, school canteens and hospitals: their “Pot d’Vache”-branded products supply stalls and meal trays throughout the department or almost. Their store opened on the farm – where 140 dairy cows graze – completes this network and allows the local faithful to be supplied. Although they have diversified their production with butter and crème fraîche, among others, the couple of breeders are bearing the brunt of the rise in prices.

“Sugar took 110%”

“Since Covid, sugar has increased 110%,” explain Magali and Bruno Gauthier, also mentioning the electricity price and even the jams that enhance their recipes – 21 flavors available. Consequence: their margins have melted like snow in the sun, which unbalances this activity supposed to support their farm. “It’s difficult to pass on these price increases to yogurts. So we juggle at the end of the month,” explain these breeders who have invested nearly 300,000 euros in their laboratory.

However, there is no question of giving up: Magali, Bruno and Laurent Gauthier are counting on the “notoriety” acquired in recent years to further develop “Pot d’Vache” and short circuits. They are also working on the future settlement of two of their children, aged 15 and 17. While waiting for this succession, the two breeders are counting on messages of support and encouragement from their customers: “It’s recognition of our work, and it’s good to see people on the farm,” assures Bruno Gauthier.