Located in Vieux-Thann, in the Haut-Rhin, the workshop “Glaces Alba” is an inventor but also a manufacturer of artisanal ice creams and sorbets for 95 years.
Since 1927, Alba ice cream has been tantalizing the taste buds of young and old.
The Alba artisanal ice cream maker has more than 240 different ice cream flavours and is one of the largest ice cream manufacturers in Alsace.
With all these flavors of ice creams and sorbets, the family business managed today by Mathieu and François Calligaro seduces a clientele of professionals and demanding individuals.
Its production capacity of hundreds of thousands of liters of ice cream, its flexibility in delivery times and the quality of the ingredients make it possible to satisfy all professionals in the food industry.
A responsible Alsatian ice cream
Anxious to contribute to the influence of the Alsatian region, the company concentrates all its production in Vieux-Thann, where a factory outlet allows you to stock up on frozen delicacies. Another point of sale is also located in Colmar. The company is also a supplier for Isabelle’s ice cream maker in Colmar and for three Paradiso pizzerias located in Vieux-Thann, Wittenheim and Bessoncourt.
But this is only a part of the many catering professionals it provides, as it is in total more than 450 establishments in the region that use Alba ice.
By combining first-class ingredients, undeniable know-how and flawless hygiene conditions, Alba ice cream has established itself on the Alsatian ice cream market.
The odace, a range imagined with Marc Haeberlin
Innovative and unique creations
Alba has set itself a new challenge:
Create a range of original perfumes in association with an emblematic figure of the region
And what better ambassador of Alsace and its gastronomy than Marc Haeberlin, three-star chef for more than 50 years of the restaurant L’Auberge de l’Ill, to support this project?
From the meeting between a passionate artisan ice cream maker and a restaurateur with unanimously recognized talent were born 7 surprising perfumes:
- Full fruit sorbet with raspberry (Beyer pulp) and lemongrass
- Ice cream with Arabica coffee and candied chicory Leroux
- Bourbon vanilla ice cream from Madagascar and organic hay
- Caramel ice cream with fleur de sel from Guérande and dried porcini mushrooms
- Full fruit sorbet with mango, South American passion and combawa zest
- Ice cream with Ocoa chocolate (70%) and Alsatian peated whisky from the Miclo distillery
- Full fruit sorbet with lemon, Schweppes and Sechuan pepper
Human collaboration above all
These extraordinary recipes, mostly from the kitchens of the Auberge de l’Ill, are based on the talent and skills of Nicolas Lintzentritt. The product manager of Glaces Alba as well as loyal Alsatian partners such as the Miclo distillery or Beyer pulp. Both the Calligaro and Haeberlin families are strongly committed to human values.
Half of the profits from the sale of the L’Odace range will be donated to the Epices association, an association that works for integration through cooking and health (EPICES was born in 2009 from the will and commitment of people from various backgrounds, teachers, researchers, cooks, business leaders. Having in common the desire to recreate intergenerational links, to promote social justice. Consider integration from a new angle, to think about the safeguarding of terroirs. Initiate sharing around the cuisine that we make and enjoy together).
Find all the perfumes resulting from this collaboration, in 1.5-liter bins, at Les Glaces Alba in Vieux Thann. But also at the Sorbetière d’Isabelle in Colmar and at all the ‘good’ professionals of the food trades of the region (restaurants, pastry chefs, bakers, delicatessens, caterers).
The history of the glacier
The small factory was created in 1927 in Thann. Its primary objective was to feed its own walking glaciers. Over time this activity began to disappear since the population could now equip themselves with freezers. She no longer had to wait for the glacier to enjoy good ice cream.
Seeing this, the company moved in 1974 and diversified its activity by opening a restaurant. It is parallel to this expansion that the idea of marketing their ice cream emerges because it remained the heart of the business. At that time, the company produced about 30,000 liters of ice per year, a very decent sum for the time. But that is now ridiculous compared to their current 240,000 liters.
Delicious ice creams accessible everywhere in Alsace
Little by little, their strategy developed, their goal being to produce classic perfumes in large quantities. They also allow themselves the freedom to create atypical perfumes in partnership with their employees wishing to offer original aromas that match what they serve in their restaurant.
Alba ice cream is today one of the most important ice players in Alsace. Their fragrances are varied and are all made with quality products. They are served everywhere in Alsace and are recognized as one of the best Alsatian ice creams.