Fresh logistics: ensuring freshness all the way to the point of sale

At Nouryla, we don't deliver frozen products: we deliver fresh ones. Vacuum-packed Kroustis fries, ultra-fresh Noblepis brioche breads: our entire logistics setup is designed for short shelf-life products (3 to 7 days), in just-in-time flow. No -18°C freezer chamber, no negative cold chain: a buffer cold room at 2-4°C, light commercial vehicles, and a precision-tuned operation that leaves Trappes (78) every night. Behind the scenes.

Fresh, not frozen: a demanding model

Our products are fresh vacuum-packed or ultra-fresh: they tolerate neither cold-chain breaks nor delays. For Kroustis fries, the temperature is held between 2 and 4°C in a buffer cold room, never frozen. For Noblepis brioche products, the delivery window is even tighter: a critical 3-day shelf life, dawn delivery after overnight production.

This fresh-product requirement structures our entire setup: a single site in Trappes, an in-house fleet sized for the Île-de-France region, a national partnership for the rest of the territory, and a strict cut-off discipline that leaves no room for approximation.

« 5pm cut-off, D+1 dawn delivery. That's our customer commitment. Freshness can't be recovered: if you miss the window, you miss the freshness. Our entire logistics is calibrated to that clock. »

5pm cut-off, D+1: the mechanics of fresh

Our operations are paced by a strict 5pm cut-off. Any order received before this time is prepared overnight, staged in the buffer cold room, and delivered at dawn the next day. More than 250 customers are delivered each day on this rhythm, out of an active base of 300+ customers.

• 5:00pm cut-off: deadline to enter the D+1 delivery round
• Overnight staging: preparation and loading at night in the 2-4°C buffer cold room
• Drivers leave at dawn: trucks depart before 5am to deliver before opening hours
• Temperature check before departure: systematic truck inspection before leaving the dock
• Zone-based palletization: central Paris / Greater Île-de-France sorting to optimize routes

In-house Île-de-France fleet + national STEF partner

For Île-de-France, the heart of our business, we operate an in-house fleet of 5 vehicles under 3.5 tonnes. The ideal format for deliveries in dense urban areas (logistical access, parking, delivery time windows). Our drivers know their routes, their customers, their constraints: a level of proximity that subcontracting simply cannot match.

For flows outside Île-de-France, we rely on STEF, the leading French partner for temperature-controlled fresh-product transport. This combination of in-house fleet and national partner allows us to cover the entire territory without compromising the positive cold chain.

Digitalization: OrderLion + CorLink

70% of our orders today come through OrderLion, our digital ordering platform that streamlines customer order entry and ensures reliable flows through to preparation. On the ERP side, we use CorLink to drive production, logistics, invoicing and traceability end-to-end, in real time.

This digital ecosystem ensures that each fries delivery note carries the exact lot number matching the processed potato batch. When needed, we can trace the chain back in just a few clicks. That too is fresh logistics: a traceability requirement at least as strong as the temperature requirement.