La Laiterie La Chapelle is a milk-processing plant in the 18th arrondissement of Paris.
72 rue Philippe de Girard 75018
https://laiterielachapelle.com/
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Paul Zindy | Founder
contact@laiterielachapelle.com
As a small scale artisanal production, La Laiterie works with 80 000 liters of milk over the year, for a production of around 2000 tomes cheeses per year.
Few stakeholders process raw milk in Paris, especially when working with ultra local milk, to have a mileage balance reduced to a minimum. The milk is collected from a farm 30 km away from Paris and then transformed on site into dairy products to be sold directly to the customers of the shop. Different production protocols allow to offer the whole range of dairy products (except butter). The entire laboratory is glazed, visible from the street. La Laiterie La Chapelle team is involved in the entire chain from collecting raw milk to processing, fermentation, pasteurization, sale and sometimes delivery to nearby grocery stores. La Laiterie gets its milk supplies from its main partner, a milk producer. The ecosystem is then built around small local grocery stores, delivered by bike, a service provider for depositing jars, and customers.
