and the man behind it - la rose...
TRANSCRIPT
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In 1991, Gérard Dubois opened the fi rst La Rose Noire Pâtisserie in the most prestigious shopping mall on Hong Kong Island. In over 2 decades, that one simple operation, a 30-seat restaurant and cake shop, has turned into a reputable enterprise. This encouraging achievement is beyond his wildest expectation. From an initial selection of 28 items, La Rose Noire now has over 500 varieties in its product brochure, fulfi lling the needs of all sectors in the market. Today, La Rose Noire employs 250 staff members in Hong Kong working around the clock at its original production centre in Kowloon Bay.
In 2012, Gérard and the team opened a HACCP/ISO/FSCC 22000 certifi ed state-of-the-art factory in Clark Freeport, The Philippines. This production centre has over 1,200 staff members working in an over 150,000 square foot area to meet the demands from over 40 countries in 5 continents. It has the capacity and capability to cope with the continuously expanding overseas market.Gérard and his team opened their latest venture “Passion. by Gérard Dubois” Boulangerie - Pâtisserie - Confi serie in Hong Kong in 2012. There are now over 10 shops in Hong Kong, Manila and Macau. Over the course of his career, Gérard has won numerous distinguished awards at some of the most esteemed culinary competitions.
Gérard is not unfamiliar to culinary publications. He is the co-author of “The Cutting Edge (1993); and the author of “My Recent Journey” (2003), “Passion.” (2006), which gained a special “Award of the Jury 2006” honored by World Cookbook Awards, and “Crafted Passion” (2011), awarded for “Best Dessert Book in the World“ by the 17th GOURMAND AWARDS in Paris in 2012. “Le Pain Passion.” was launched in November 2016 for the celebration of the 25th anniversary of La Rose Noire.
In recognition of his successful entrepreneurship and contribution to the development of entrepreneurs, Gérard was awarded an Honorary Doctorate by the European University, Switzerland.He is happily married to his wife Janita. They have two delightful young adults, Caroline and Dominic.
And The Man Behind ItGérard Dubois
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In 1991, Gérard Dubois opened the fi rst La Rose Noire Pâtisserie in the most prestigious shopping mall on Hong Kong Island. In over 2 decades, that one simple operation, a 30-seat restaurant and cake shop, has turned into a reputable enterprise. This encouraging achievement is beyond his wildest expectation. From an initial selection of 28 items, La Rose Noire now has over 500 varieties in its product brochure, fulfi lling the needs of all sectors in the market. Today, La Rose Noire employs 250 staff members in Hong Kong working around the clock at its original production centre in Kowloon Bay.
In 2012, Gérard and the team opened a HACCP/ISO/FSCC 22000 certifi ed state-of-the-art factory in Clark Freeport, The Philippines. This production centre has over 1,200 staff members working in an over 150,000 square foot area to meet the demands from over 40 countries in 5 continents. It has the capacity and capability to cope with the continuously expanding overseas market.Gérard and his team opened their latest venture “Passion. by Gérard Dubois” Boulangerie - Pâtisserie - Confi serie in Hong Kong in 2012. There are now over 10 shops in Hong Kong, Manila and Macau. Over the course of his career, Gérard has won numerous distinguished awards at some of the most esteemed culinary competitions.
Gérard is not unfamiliar to culinary publications. He is the co-author of “The Cutting Edge (1993); and the author of “My Recent Journey” (2003), “Passion.” (2006), which gained a special “Award of the Jury 2006” honored by World Cookbook Awards, and “Crafted Passion” (2011), awarded for “Best Dessert Book in the World“ by the 17th GOURMAND AWARDS in Paris in 2012. “Le Pain Passion.” was launched in November 2016 for the celebration of the 25th anniversary of La Rose Noire.
In recognition of his successful entrepreneurship and contribution to the development of entrepreneurs, Gérard was awarded an Honorary Doctorate by the European University, Switzerland.He is happily married to his wife Janita. They have two delightful young adults, Caroline and Dominic.
And The Man Behind ItGérard Dubois
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Contents
ABOUT US 3
OUR PRODUCTS 7
OUR PHILIPPINES FACTORY 22
OUR PRODUCTION 24
OUR CERTIFICATIONS 28
OUR PRECISION 30
OUR QUALITY ASSURANCE 32
OUR DELIVERY PROMISE 34
OUR PASSION STORES 36
OUR HONG KONG PASSION ATELIER 44
OUR PHILIPPINES PASSION ATELIER 46
OUR MUSEUM 48
OUR VIP ROOM 50
OUR LA ROSE NOIRE FOUNDATION 52
OUR COMMITMENT TO CUSTOMER SERVICE AND SUPPORT 54
OUR VISION, PHILOSOPHY AND MOTTO 56
OUR CORPORATE SOCIAL RESPONSIBILITY 58
OUR TEAM MEMBERS 60
OUR GLOBAL PARTNERS 62
OUR PUBLICATION 64
OUR MILESTONES 72
54
6
Our Products
7
Tart Shells
8
Tart Shells
9
10
Frozen Croiss
ants
11
Frozen
Danish Pastri
es
12
Frozen
Danish Pastri
es
13
Breads
14
Breads
15
Macarons
16
Macarons
17
Petits Fours
18
Petits Fours
19
Chocolate
Shells
20
Chocolate
Shells
21
Our Philippines Factory
22 23
Our Production
24 25
26 27
Our Certifications of FSSC 22000,
28
HACCP and GMP
29
Our Precision
30 31
33
Our Quality Assurance
32
35
Our Delivery Promise
34
37
Our Passion Stores
36
3938
4140
42 43
Our Hong Kong Passion Atelier
44 45
Our Philippines Passion Atelier
46 47
Our Museum
48 49
Our VIP Room
50 51
Our La Rose Noire Foundation
52 53
54
Our Commitment toCustomer Service
and Support
55
56
Our VisionFrom a single black rose
Blossoms an infi nite Bouquet of possibilities.
Our PhilosophyQuality always comes fi rst
Our MottoDriven by Quality
57
58
58
Our CorporateSocial Responsibility
59
60
60
Our Team Members
61
You need a true Artisan Boulanger - Pâtissier
as your Global PartnerWe distribute in Europe, Middle East, Asia, North America
and South America
62
Our Global Partners
63
64
Our Publication
My Recent Journey2003
65
66
Our Publication
Passion, 2006
“Award of the Jury 2006”
by GOURMAND AWARDS
67
68
Our Publication
Crafted Passion, 2011
“Best Dessert Book in the World 2012”
by GOURMAND AWARDS
69
70
Our Publication
Le Pain Passion, 2016
71
72
Our Milestones2016 Publication of “Le Pain Passion”
2016 Opening of La Rose Noire Foundation and Training Center
2016 La Rose Noire 25th Anniversary
2015 Supplying to over 45 Countries in 5 Continents
2015 Opening of La Rose Noire Second Factory in Clark, Philippines
2014 Opening of the Second Passion Shop in Hong Kong
2013 Opening of the First Passion Atelier in Hong Kong
2012 Supplying to 40 Countries in 4 Continents
2012 Opening of La Rose Noire Factory in Clark, Philippines
2012 Opening of First Passion Shop in Hong Kong
2011 Publication of “Crafted Passion”
2010 Supplying to 30 Countries in 4 Continents
2008 Expansion of our Hong Kong Factory
2006 Publication of “Passion”.
2006 Award from “Business Superbrands” Award
2005 Commencement of Overseas Distribution
2003 Publication of “My Recent Journey”
1999 Launching Of Our Concession Stores In Major Supermarkets.
1998 Introducing La Rose Noire Frozen Dough In Hong Kong
1994 Opening of La Rose Noire Factory in Kowloon Bay, Hong Kong
1991 Birth of La Rose Noire Pâtisserie in Hong Kong
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