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OLIVIER CONSTAN

Ceased
SIREN 351892245 VAT number FR42351892245

OLIVIER CONSTAN is a company registered under SIREN number 351892245, with its registered office in QUINCY-SOUS-SENART. 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
2 Sep 1989
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 (37.2 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 OLIVIER CONSTAN

What is the SIREN number of OLIVIER CONSTAN?
The SIREN number of OLIVIER CONSTAN is 351892245. Its intra-community VAT number is FR42351892245.
Where is the head office of OLIVIER CONSTAN?
Head office address: 23 RUE DE BRUNOY, 91480 QUINCY-SOUS-SENART.
When was OLIVIER CONSTAN founded?
OLIVIER CONSTAN was founded on 2 Sep 1989. It ceased trading on 14 Jan 2016.
What does OLIVIER CONSTAN do?
Its declared main activity is: Bakery and bakery confectionery (NAF code 10.71C).
Who runs OLIVIER CONSTAN?
The officer listed in the register is OLIVIER LAURENT CONSTAN (Entrepreneur individuel).
Is OLIVIER CONSTAN 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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