1996
The foundations of our Maison!
Where it all started: the Macaron de Riquewihr®
Not only is the coconut macaroon one of the most popular Bredele in Alsace, it was also the very first biscuit that our Maison served to its customers.
Baked in a traditional oven, it was easy to tell when these small, grooved domes were ready, as the delicious aromas of warm sugar and coconut drifted through the air. These comforting fragrances, full of nostalgic memories of Alsace funfairs, soon won the hearts, and tastebuds, of our customers. They become so well-loved that our customers started calling them Macarons de Riquewihr®, making this little biscuit a renowned speciality, making a name for the Maison in the art of biscuiterie.
In Riquewihr
Our very first production bakery
Back in the day, when our bakery was just a small 22m2 unit with a shop at 49 de la rue du Général de Gaulle, right in the heart of Riquewihr, our Founder, Jean-Marc Muller, hand-crafted and sold these sweet treats.
The growing success of our biscuits, not to mention our expanding range, meant that we had to pack up our biscuit production at 49 Rue du Général de Gaulle in Riquewihr, so that we could use the space solely for selling our products.
“COCO-LM” is born…
Our first brand name
It was our speciality, the Macaron de Riquewihr®, that led to our first name, “COCO-LM”. We took the main ingredient - COCOnut - and added on the initials of Mr. Loewert, a supporter of the Maison since its creation, and our Founder, Jean-Marc Muller to create the original identity for our company.
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1998
“Chocolate, Pistachio, Orange…”
The macaroon family is growing!
After the immense success of our Macarons de Riquewihr®, our biscuitiers started flexing their talent by developing countless versions of the biscuit. The first twists on the original recipe were Chocolate and Rum & Raisin, and these versions remain popular with our customers to this very day! As time passed, the range was constantly growing, offering new but equally as delicious flavours: pistachio, orange… This diversity was made possible by the recruitment of new pâtisserie and chocolaterie talents, as well as the use of emerging technologies which played a key role in facilitating how we create the uniform shape of our Macarons de Riquewihr®.
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“Inspired by family recipes”
Priceless treasure
Our Macarons de Riquewihr were soon joined by other specialities, such as soft and butter biscuit “Bredele”, which are made following traditional Alsace recipes, with inspiration drawn straight from family recipe books that have been passed on from generation to generation. To this day, all of these unique and precious recipe collections are cherished and stored with the utmost care.
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“Exclusive to our Maison”
Liabsti & Siess g’nuss !
Drawing on the endless source of inspiration from our region and traditions, our Maison created a brand new Bredele, combining a beautifully smooth almond dough with a candied lemon peel paste: the Lemon Liabsti was born! Very quickly, this little biscuit became a resounding success with not only our existing customers, who had already been won over by our first creations, but also with others who were looking for a delicious and elegant accompaniment for their tea or coffee.
This recipe evolved over time, being developed into several flavours —such as orange, mocha, walnut, hazelnut, almond, pistachio and chocolate— and came to be what we now know as our Liabsti and Siess G'nuss.
In Riquewihr
Opening of a new store
With business booming, our Maison’s expansion continued at full speed ahead and we opened another store in Riquewihr: the Voltaire store.
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2001
In Colmar
Our new production Atelier and its store
The growing success of our biscuits, not to mention our expanding range, meant that we had to pack up our biscuit production at 49 Rue du Général de Gaulle in Riquewihr, so that we could use the space solely for selling our products.
Little over 5 years after our initial opening, in 2001, our Maison opened its first location in Colmar, in a much larger space, which is now our Atelier de Création, where we can both bake and sell all our specialities.
Online
Creation of our first store…
Our Maison was looking into how we could share our specialities with customers all over France and we found the perfect solution as the first version went live online. At a time when e-commerce was only just starting out in France, our Maison was at the leading edge of this evolution: foodies could already order and have our little pieces of Alsace delivered to their homes across the country. Now, we have customers across Europe and even further afield, around the globe!
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Fairs & events
Our very first food & drink shows
Our Maison is always proud to represent the art of Alsace biscuiterie and we’ve attended fairs and trade shows all around France, such as the Paris International Agricultural Show. These events aren't just wonderful opportunities for us to share our culinary heritage - they're also a fabulous chance to catch up with our Maison's regular customers!
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2003
In Colmar
Opening of a new store
At full speed ahead, our Maison continued its expansion with the opening of a new store in Colmar: the Cathédrale store.
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2004
In Strasbourg
Opening of a new store
With no signs of our growth slowing down, the Maison’s expansion continued as we opened a new store in Strasbourg: the Saint-Thomas store.
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2005
In Obernai
Opening of a new store
Continuing to win over the hearts and tastebuds of a growing number of customers, our Maison’s expansion continued with the opening of a new store in Obernai: the La Petite Alsace store.
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In Colmar
Opening of a new store
With word of the Maison’s incredible specialties rapidly spreading, we continued to grow our store network with another opening: the Boulangers store.
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2006
In Strasbourg
Opening of a new store
With no signs of our growth slowing down, the Maison’s expansion continued as we opened a new store in Strasbourg: the Dôme store.
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2007
In Eguisheim
Opening of a new store
To meet the demand of our fast-growing customer base, our Maison added another location to its roster, this time in Eguisheim: the Château Saint-Léon store.
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2009
“From Bredele to French pâtisserie, taking the Alsace crown”
Our Macarons
Reminiscent of another much-loved Alsace speciality, the Anisbredele, we ventured into the art of macaronage back in 2009 when we created our Macarons range.
With the same beautifully smooth shell and generous crown (or ruffle) as the Anisbredele, our Macarons were an instant success and to this day we’re constantly adding to the range, with unique flavours and a mastered technique that delight lovers of this iconic pâtisserie…
2010
“There's more to Easter than just chocolate…”
Shaking up traditions
Alsace is a region with a rich cultural heritage, built on popular, living traditions which have been passed on not only through its folklore, but also through its cuisine and its bakery and biscuiterie specialities. Easter celebrations have always been the perfect occasion for our Maison to bring together the art of biscuiterie and the art of chocolate. Here at Maison Alsacienne de Biscuiterie, we believe that it doesn't have to be a case of just one or the other when it comes to chocolate and biscuits.
Imagine a butter biscuit (an all-butter biscuit, of course) topped with a generous layer of praline and covered with a thin slab of chocolate decorated with an Easter animal… Within two years, this speciality became one of our Maison's bestsellers.
We take this alliance between the two delicious words of chocolate and biscuit and, year after year, we create new specialities that breathe new life into traditions and delight curious tastebuds…
2012
Coco-LM becomes the "Maison Alsacienne de Biscuiterie"
A new name
It was time for a change and COCO-LM became the Maison Alsacienne de Biscuiterie. We chose this name to really shine the spotlight on the origins of our recipes and the regional specialities that we produce.
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2013
“The perfect Kougelhopf theory…”
Exceptional science for exceptional tastes
Despite being an iconic Alsace delicacy, this brioche has sometimes been tarred with a bad reputation for having a dry texture. Now, our Maison couldn't let this wonderful brioche fall under the radar of foodies from Alsace and around the world, so we took on the challenge of creating a Kougelhopf into a soft, buttery brioche with flavours and textures so sumptuous that no-one could call it dry! Thanks to this considerable achievement from our Atelier teams, you can now enjoy a Kougelhopf as it should be, with every flavoursome, buttery and melt-in-the-mouth bite.
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2014
In Mulhouse
Opening of a new store
In the aim of serving the countless customers won over by our delicious creations, the Maison opened a new store in Mulhouse: the Henriette store.
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In Colmar
Opening of a new store
With word of the Maison’s incredible specialties rapidly spreading, we continued to grow our store network with another opening: the Springerle store.
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2016
“A Macaron de Riquewihr for our 20th anniversary”
Our Maison turns 20 years old!
The team all came together to celebrate this anniversary with the creation of a Passionfruit Macaron de Riquewihr®, in a recipe that revisits a bestseller that is part of our Maison’s very essence: a concentrated piece of tradition, innovation and biscuiterie excellence…
Discover our range of Macarons de Riquewihr®
2019
In Metz
Opening of a new store
Continuing to win over the hearts and tastebuds of a growing number of customers, our Maison’s expansion continued with the opening of a new store in Metz: the Grand-Cerf store.
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2021
In Ribeauvillé
Opening of a new store
With an ever-growing number of customers won over by our Alsace specialities, our Maison added to its family with a new store in Ribeauvillé: the Les Ménétriers store.
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