Jérémy Rouxel and Marion Derycke, founder of the HIC Cider House © Gwen Tilly
HIC Cider House has spent €150,000 to upgrade and enlarge its manufacturing facilities.
New machinery, increased processing power with new equipment (tanks, bottling line and isobarometric pasteurisers), better processing capacity, improvement of logistics and packaging, and improvement of working conditions.
The French-based company – established in 2021 by Marion Derycke and Jérémy Rouxel – makes its own ciders, apple juices, vinegars, purees, and apple flour, which it sells at 80 locations. It now plans to start making cider on tap for pubs, restaurants, and events as part of this move.
The Cider House also intends to offer more producers its service, which is appealing to a number of channels including winegrowers, arboriculturists, and beverage manufacturers located in Gironde, Dordogne, Lot-et-Garonne, and elsewhere in France. In 2024, it also started working with other regional craftspeople to produce unique drinks. Cidrerie HIC wants to establish itself as the Southwest’s premier hub for the processing of artisanal beverages. The business, which aims to reach a turnover of about €250,000 by 2026, just hired its first employee to help with its expansion.
