Confidential: The online meat cellar Pièce du boucher raises 350 000 euros

Pièce du boucher is present in Paris and in six cities in the Paris region delivers butcher’s cuts in less than two hours.

The start-up Pièceduboucher has just raised €350,000 from business angels, including Emmanuel Brunet (CEO of Eulerian Technologies), Hervé Montoute and Thomas Prud’homme (co-founders of Mobvalue), Vincent Benard (logistics director of the Campofrio group, Europe’s leading charcuterie company) and other business angels from the wine and food sectors. The aim is to accelerate the development of the start-up and hire between five and ten people this year, mainly delivery staff and butchers.

Maturation workshop in the 13th arrondissement and click-and-collect

Pièce du boucher is an e-commerce site specializing in quality beef, which allows its customers to be delivered in less than two hours. The hybrid company has also opened a cutting and maturing workshop in Paris, rue du Moulinet (13th arrondissement), which allows it to also offer traditional sales and click-and-collect.

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Pièce du boucher has opened a maturation workshop in the 13th arrondissement of Paris. Pièceduboucher

The meat cellar is already present in Paris and in six other cities in Ile-de-France: Boulogne-Billancourt, Issy-Les-Moulineaux, Levallois-Perret, Neuilly-sur-Seine, Saint-Mandé and Vincennes.

Sourisack Bounpieng, CEO. © Pièceduboucher

Founded in April 2014 by Sourisack Bounpieng, Alexandre Polmard (breeder and butcher), and Martin Granier, Pièce du boucher has been running in private beta for the past two months with a hundred or so test customers. The site is open by invitation and will be fully public on April 20.

Five Parisian workshops within five years

“In the long term, we want to open other workshops in Paris to improve our logistics, store more meat and deliver even faster, explains Sourisack Bounpieng, CEO. A second one will be created by the end of the year and then five within three years in Paris. After that, we want to expand to other major French cities within three or four years, and why not elsewhere in Europe.”

The start-up is supported by D-Incubator, the incubator of Paris Dauphine University, and by CERVIA (Regional Centre for Agricultural and Food Development and Innovation), which supports innovative topics in the food sector and finances studies for Pièce du boucher.

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