Founded in 1986 in Beuzec-Cap-Sizun and taken over by Marc and Véronique Le Gal in 2000, who moved the operation to Douarnenez, the historic capital of Breton sardine canning. The Le Gal family operation, now including daughter Céline and her husband Gwendal Le Scornec, is the last traditional hand-working artisan cannery in Douarnenez. Fish arrive fresh from Breton ports, and every step of production from cleaning through to hand-packing is done on the premises by the family. Sardines are fished from June to November using the bolinche purse seine method, and Kerbriant recommends waiting at least six months after production before opening a tin of sardines to allow the flesh to properly confit. Range covers sardines, mackerel fillets, tuna, fish soups, rillettes, and scallop preparations.
