At Pouliquen, traditional Brittany shallots are much more than just a product in a catalogue: they are a speciality, a skill passed down for over 100 years, and a strong attachment to a unique terroir.
Today, we take you into the field alongside one of our partner producers to follow the main stages of this iconic crop, from planting to packaging.
11 February – Planting in Sibiril (29)
The weather is dry, but a cool wind is blowing over the Sibiril hill (29), where Eric Lejeune, one of our Prince de Bretagne partner producers, is planting his traditional shallots this year.
The plot was carefully prepared the day before: the soil was refined and tarpaulins were laid out and perforated according to the size of the bulbs that will be planted. These tarpaulins, which are essential for controlling weeds and preserving moisture, will be collected after harvesting and sent to a sorting centre.
👉 Planting is done entirely by hand: each bulb is inserted one by one, in the right direction and at the right depth. This precision work ensures that the plants will take root properly. It takes 110 hours of work for each hectare.
25 March – Emergence
Six weeks later, the plot begins to turn green. The young shoots are already nearly 10 cm tall. The mild, stable climate promotes uniform emergence.
In the landscape, the rows of shallots form neatly aligned clumps: a promise of consistency and quality.
6 May – Active growth
The black tarpaulins have almost disappeared under the vigour of the leaves. The bulbs are beginning to form on the surface of the soil.
An ideal balance between sun and rain: everything points to a good season. If the weather remains this mild, harvesting could begin earlier than expected.
2 June – Final stretch
17 weeks have passed since planting. Harvest time is approaching! The long leaves of the shallots bow in the late spring breeze of Brittany. The bulbs are now clearly visible. Each shallot planted will yield 5 to 7 shallots this year. Our producers’ expertise allows them to fine-tune the right time for harvesting. Just a little more patience…
12 June – Manual harvesting of shallots
Here we are! It’s shallot harvesting day. The harvest is looking good.
As with planting, the bulbs are harvested by hand. It’s tedious work – it takes around a hundred hours to harvest them all – but it’s necessary for this special and highly sought-after little allium.
For this early harvest, the shallots will be aired for several days so that we can offer them to you as soon as possible. The shallots from the other plots will remain in the ground for a few more days before being harvested, then spending a week drying in the field, under the sun and wind. They can then be packaged or stored in a ventilated refrigerator, to be sold later in the year.
👉 This is what sets them apart from seed shallots: here, there is no large-scale mechanisation or seed propagation. Instead, there is a natural, slow growing cycle and constant attention to detail, resulting in an inimitable flavour. The traditional shallot from Brittany is not a variety of onion, but a vegetable in its own right.
New for 2025 – A premium range that reflects your image
This campaign also marks the arrival of new packaging designed by Pouliquen for traditional shallots and pink onions from Brittany.
✔️ Modernised nets and braids with double-sided labels to tell the product’s story and highlight its qualities.
✔️ A sleek design in natural, vibrant colours that enhances your shelves and catches the eye.
✔️ Eco-friendly materials: paper labels, cellulose netting, linen ties, bamboo stems.
Our goal? To offer a premium product that is true to its origins while meeting your customers’ expectations for transparency, naturalness and responsibility.
Established in Finistère since 1917, we are committed to defending this exceptional industry, promoting the work of our partners and offering you products that meet your high standards.
📞 To find out more about our packaging or place your orders: info@pouliquen.com | +33 (0)2 98 19 51 00
