This Kedger introduces you to the Savoie with his gourmet food box

Hans Desaire received his diploma in 2013 after having completed KEDGE Business School’s Grand Ecole Programme. Currently, 60% of his time is spent working as an HR and accounting administrative assistant in Switzerland, which allows him to spend time working on the business project conceived with his friend and associate Etienne.

Founded in the centre of the Alpes, Délicimes is a monthly subscription food box service containing Savoyard artisanal products crafted by a network of producers of the 2 Savoie region. These producers have been rigorously selected for the quality of their products, their know-how, and their ethics. 

These first-rate boxes contain a selection of the finest artisanal products:

• charcuterie
• cheese
• chocolate
• fine foods
• drinks
• etc. 

“We got the idea when we saw the potential of the new digital sales and communication channels, and at the same time discovered small producers in the 2 Savoie who, whether from the beginning of their business, or on a case-by-case basis, may be interested in selling through a dealer like Délicimes, which holds itself out to be an "extension" of the mountain experience and whose purpose is to promote and accentuate their know-how,” explained Hans. 

As you can see, Délicimes promises a real taste trip to the heart of the Northern Alps that you can share with friends or family in your dining room!

Support the project:

Hans and Etienne need your help in financing this project. In fact, financial support is indispensable, and the funds collected will be used to developing its website, purchase a refrigerated container, and establish solid marketing!

HELP THEM!

In the short-term, Délicimes’ objective is to sell 1,000 boxes a year. For the 2019-2020 winter, “we hope to tackle the French market, and possibly the Belgian and Luxembourg markets as well. In concrete terms, this means having a successful crowdfunding campaign (raising between 8,000€ and 12,500€), carrying out our first round of deliveries (end of April) and, for that, finding the ideal packaging, which would be insulative, resistant, aesthetic, ecological, and economic all at the same time,” said Hans.

Contractor Entrepreneurship Gastronomy PGE