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Fabic offers innovative services for culinary creators

Information updated on 14/12/21

Laure Barbaza pioneered custom services for culinary creators: kitchen rentals, event organization, project assistance, and an expertise platform. And thus, Fabic was born.

Laure Barbaza dirigeante de la Fabic ©David Crespin

Laure Barbaza, CEO of Fabic ©David Crespin

Laure Barbaza has always had a taste for cooking. After working at Abso for five years as a consultant, she decided to try something of her own. After obtaining her vocational training certificate, she created her first company, Les Gourmandises de Baba, in Montpellier in 2017. The company specialized in home-made cakes and pastries based on local ingredients, selling mainly to restaurants and tea salons. While seeking to rent professional kitchens to practice her new profession, the young woman came up with an innovative concept. In January 2018, she founded Fabic.

The startup’s first service offering was to rent out restaurant kitchens and bakery-pastry laboratories, with a total of about fifteen locations of different sizes in Montpellier and surrounding cities.  A variety of clients, including startup founders and caterers, use the facilities for special occasions and regular work. Fabic quickly expanded its offering to meet clients’ needs.

To start, “I went into consulting and culinary innovation,” explains Laure Barbaza.

Her first client was a cheese-maker who wanted to make an original product. With support from its partners, Fabic provided them with custom service such as market research, a chef, consumer testing, and photography.

A project emerging from the Montpellier tech ecosystem

The entrepreneur adds: “I am now designing a web platform to bring together supply and demand for related skills, notably by automating that relationship.” For example, “a culinary event or company may need a space, head chef, dishwasher, serving staff… 


Assisted by Alter’Incub, the area’s local social innovation incubator, Fabic is endorsed by the prestigious Chefs d’Oc culinary club.

I entered the Montpellier tech ecosystem. Once my project is validated locally, it would certainly make sense to expand internationally,” highlights Laure Barbaza. Indeed, a bold and sweet proposition.

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