Ice cream desserts workshop

Master ice cream maker, a mark of quality !

The ice cream desserts manufacturing workshop in Masevaux is located at the foot of the Vosges in Alsace. 

Here, seasoned pastry chefs and ice cream makers turn out innovative creations every day, along with traditional specialities and yule logs.
Masevaux is also the temple of nougatine, which is a very specialised know-how of Erhard. And since one surprise can lead to another, this workshop also contains a production line for making world-famous Japanese mochi, filled with ice cream.

In addition to that extremely artisan know-how, this workshop applies the same thoroughness and quality monitoring as the other plants of the Group.




Respect for tradition

For Erhard, as for any other good artisan ice cream maker, ice cream and sorbets are to be moulded patiently, each cake individually decorated and piped with Chantilly cream, and meringues that are as crunchy on the outside as they are soft on the inside are to be placed one by one. Small details that make the difference !

The know-how of pastry chefs


In our Masevaux facility, our pastry chefs and ice cream makers form, pipe, smooth and decorate a multitude of products. Colours, shapes and tastes combine with the juicy freshness of ice cream for an unparalleled gourmet experience.

For the young and the old !

Whether you are young or a bit older, there is something for everyone !

With over 30 years’ experience in the making of ice cream, we imagine a variety of cakes that are sized for sharing out, and also individual servings to satisfy the most demanding palates.

From the traditional Vacherin to the more modern Bolshoi, nothing is above our skills.