corporary

PARTICK BROSSET

Ceased
SIREN 340839638 VAT number FR22340839638

PARTICK BROSSET is a company registered under SIREN number 340839638, with its registered office in LA SEGUINIERE. Its main activity falls under the sector: Manufacture of food products. It is administratively ceased. 1 serving director is recorded in the national business register.

Sources: INSEE Sirene, INPI RNE.

Identity

Legal form
Sole trader
Activity
Bakery and bakery confectionery (10.71C)
Sector
Manufacture of food products
Headcount
Headcount unknown
Created
1 Mar 1987
Establishments
1

Directors

Establishments

Financial strength

Financial score

Cannot be computed, not enough data

Confidence: low

formula fin-1.0

Legal score

75 / 100 B

Confidence: high

No insolvency proceedings
40.0 out of 40
Currently trading
0.0 out of 20
Age (39.7 years)
20.0 out of 20
Accounts filed recently
data missing, component not taken into account

formula leg-1.0

These scores are computed by us from public data, using a published formula. They are not advice, not a guarantee, not a credit decision, and they do not replace a review of the accounts. See how it is calculated

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Change history

  • officer_appointed (empty) → Entrepreneur individuel 9 Oct 2026

Frequently asked questions about PARTICK BROSSET

What is the SIREN number of PARTICK BROSSET?
The SIREN number of PARTICK BROSSET is 340839638. Its intra-community VAT number is FR22340839638.
Where is the head office of PARTICK BROSSET?
Head office address: 10 RUE DU PARADIS, 49280 LA SEGUINIERE.
When was PARTICK BROSSET founded?
PARTICK BROSSET was founded on 1 Mar 1987. It ceased trading on 30 Nov 2013.
What does PARTICK BROSSET do?
Its declared main activity is: Bakery and bakery confectionery (NAF code 10.71C).
Who runs PARTICK BROSSET?
The officer listed in the register is PARTICK GERARD BROSSET (Entrepreneur individuel).
Is PARTICK BROSSET subject to insolvency proceedings?
No ongoing insolvency proceedings are published in the BODACC for this company.

In the official registers

Further reading

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