Sacrée histoire

Willy Guinchard, François, Christian, Martin…
Four generations have succeeded each other since 1919 at the very heart of the Alps and have been producing quality dairy products reminiscent of our childhood.
Sacré Willy has always thrived on good products and doing things well and has been transforming Alpine milk for almost 100 years!

 

Willy

Founder of the first dairy in the village of Gorgier, Willy collected milk and produced butter and Tomme cheese.

François

Willy’s son François is both a Master Dairy Producer and a genius when it comes to designing and developing manufacturing processes. He set up his first dairy product company in France in 1952.

Christian 

Willy’s grandson Christian becomes Master Dairy Producer by the age of 16. He is a constant innovator forever striving to cause an upheaval in habits. An entrepreneur at heart, he creates “Sacré Willy” in 2009 to concoct recipes that are reminiscent of his childhood and grandfather.

Martin

Willy’s great grandson Martin was brought up on quality products and is highly demanding when it comes to quality and taste. Being born between two milk churns and having graduated from business school, he chooses to follow in his predecessor’s footsteps and enters the Ecole de Laiterie de Grangeneuve (Switzerland). He joins Sacré Willy in 2012 to continue writing the family story.

1919
Opening of the first family dairy in Gorgier, Switzerland
Willy Guinchard has a stroke of genius! He centralises and transforms milk to simplify the lives of farmers who up until then had to travel to dairies in the surrounding area. His idea is met with open arms and he begins to produce milk, butter and Tomme cheese.
Willy gradually becomes a household name thanks to a truly novel idea in the area: he starts doing rounds with a van in the Béroche district and sells his dairy and products and delicacies to the local villagers.

1926
François, in his father’s footsteps.
Willy’s son François very quickly expresses his love for the dairy producer profession and decides to begin his apprenticeship and devote himself fully to it as from the age of 16. He learns his trade at the Laiterie de Payerne (famous for its Vaudoises tomme cheese) then at the Laiteries Réunies de Genève.

1952
The dairy, a success story
François develops a real passion for the profession and decides to start his own business. He revolutionises the way in which yogurt is consumed: back then, yogurt is only sold in para-pharmacies in France, but being convinced of its future as a dessert, he produces an unctuous plain yogurt sold in cheese stores.
The dairy is initially set up in a refurbished bar equipped with a cold room. The word gradually gets around town that the yogurt produced there is of exceptional quality and almost unrivalled unctuousness. The company prospers, production increases, and François creates new innovative products including the first yogurt with pieces of fruit.

1967
Christian, the grandson continues his father legacy
Aged 16, Christian decides to follow in the footsteps of his grandfather and father. He completes his Master Dairy Producer apprenticeship while specialising in milk fermentation processes. He thus becomes dairy technician in the family business and participates in the development of one of his father’s new innovations: probiotic products and “acidophilus” milk which have beneficial effects on digestion.

1984
Christian Guinchard takes over the family business
François passes on the company to his son and entrusts him with the mission of keeping up the production of very high quality dairy products and upholding the passion for innovation.
Two years later, Christian’s keen interest in the health benefits of his products leads to the launch of the production of the first baby yogurt with preservative-free fruit purée.

1997
Launch of the infused yogurt
Driven by the desire to get his products known abroad, Christian decides to create a flagship product. He launches two variants of the famous yogurt in a stoneware pot: plain and infused with natural vanilla beans. Flavouring was a highly widespread trend in the 1990’s, but Christian opts for plain products and revolutionises the sector. All the main brands start producing plain yogurt again and considering it as a valid alternative to flavoured products.
It is a huge success and the company becomes a reference in terms of quality products.

2007
Creation of Sacré Willy
88 years after his grandfather, Christian pays homage to him by creating “Sacré Willy”. He comes back to his roots by producing authentic desserts reminiscent of his childhood. He starts by manufacturing meringue made with whites from eggs broken by hand. The left-over yolk gives him the idea of using them for custard, and subsequently a range of desserts is launched.

2013
Launch of gelatin-free Panna Cotta
Why do things in a complicated way when simplicity comes so naturally. Yes, gelatin-free panna cotta is possible. All you need is milk, mountain cream and egg whites. Having the idea was the stroke of genius…

2015
Sacré Willy expands
After only 8 years, Sacré Willy’s premises are beginning to get cramped. Christian’s son Martin participates in the creation of the new manufacturing workshop that is required to meet the growing demand. He chooses to set up just below the mountain farms to guarantee the quality of the products.

Willy

Founder of the first dairy in the village of Gorgier, Willy collected milk and produced butter and Tomme cheese.

François

Willy’s son François is both a Master Dairy Producer and a genius when it comes to designing and developing manufacturing processes. He set up his first dairy product company in France in 1952.

Christian

Willy’s grandson Christian becomes Master Dairy Producer by the age of 16. He is a constant innovator forever striving to cause an upheaval in habits. An entrepreneur at heart, he creates “Sacré Willy” in 2009 to concoct recipes that are reminiscent of his childhood and grandfather.

Martin

Willy’s great grandson Martin was brought up on quality products and is highly demanding when it comes to quality and taste. Being born between two milk churns and having graduated from business school, he chooses to follow in his predecessor’s footsteps and enters the Ecole de Laiterie de Grangeneuve (Switzerland). He joins Sacré Willy in 2012 to continue writing the family story.

1919
Opening of the first family dairy in Gorgier, Switzerland
Willy Guinchard has a stroke of genius! He centralises and transforms milk to simplify the lives of farmers who up until then had to travel to dairies in the surrounding area. His idea is met with open arms and he begins to produce milk, butter and Tomme cheese.
Willy gradually becomes a household name thanks to a truly novel idea in the area: he starts doing rounds with a van in the Béroche district and sells his dairy and products and delicacies to the local villagers.
1926
François, in his father’s footsteps.
Willy’s son François very quickly expresses his love for the dairy producer profession and decides to begin his apprenticeship and devote himself fully to it as from the age of 16. He learns his trade at the Laiterie de Payerne (famous for its Vaudoises tomme cheese) then at the Laiteries Réunies de Genève.
1952
The dairy, a success story
François develops a real passion for the profession and decides to start his own business. He revolutionises the way in which yogurt is consumed: back then, yogurt is only sold in para-pharmacies in France, but being convinced of its future as a dessert, he produces an unctuous plain yogurt sold in cheese stores.
The dairy is initially set up in a refurbished bar equipped with a cold room. The word gradually gets around town that the yogurt produced there is of exceptional quality and almost unrivalled unctuousness. The company prospers, production increases, and François creates new innovative products including the first yogurt with pieces of fruit.
1967
Christian, the grandson continues his father legacy
Aged 16, Christian decides to follow in the footsteps of his grandfather and father. He completes his Master Dairy Producer apprenticeship while specialising in milk fermentation processes. He thus becomes dairy technician in the family business and participates in the development of one of his father’s new innovations: probiotic products and “acidophilus” milk which have beneficial effects on digestion.
1984
Christian Guinchard takes over the family business
François passes on the company to his son and entrusts him with the mission of keeping up the production of very high quality dairy products and upholding the passion for innovation.
Two years later, Christian’s keen interest in the health benefits of his products leads to the launch of the production of the first baby yogurt with preservative-free fruit purée.
1997
Launch of the infused yogurt
Driven by the desire to get his products known abroad, Christian decides to create a flagship product. He launches two variants of the famous yogurt in a stoneware pot: plain and infused with natural vanilla beans. Flavouring was a highly widespread trend in the 1990’s, but Christian opts for plain products and revolutionises the sector. All the main brands start producing plain yogurt again and considering it as a valid alternative to flavoured products.
It is a huge success and the company becomes a reference in terms of quality products.
2007
Creation of Sacré Willy
88 years after his grandfather, Christian pays homage to him by creating “Sacré Willy”. He comes back to his roots by producing authentic desserts reminiscent of his childhood. He starts by manufacturing meringue made with whites from eggs broken by hand. The left-over yolk gives him the idea of using them for custard, and subsequently a range of desserts is launched.
2013
Launch of gelatin-free Panna Cotta
Why do things in a complicated way when simplicity comes so naturally. Yes, gelatin-free panna cotta is possible. All you need is milk, mountain cream and egg whites. Having the idea was the stroke of genius…
2015
Sacré Willy expands
After only 8 years, Sacré Willy’s premises are beginning to get cramped. Christian’s son Martin participates in the creation of the new manufacturing workshop that is required to meet the growing demand. He chooses to set up just below the mountain farms to guarantee the quality of the products.