corporary

BRUNO DELORME

Ceased
SIREN 420543126 VAT number FR54420543126

BRUNO DELORME is a company registered under SIREN number 420543126, with its registered office in SAINT-JULIEN. Its main activity falls under the sector: Manufacture of food products. It is administratively ceased. It has 3 establishments. 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 Oct 1998
Establishments
3

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 (28.1 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 BRUNO DELORME

What is the SIREN number of BRUNO DELORME?
The SIREN number of BRUNO DELORME is 420543126. Its intra-community VAT number is FR54420543126.
Where is the head office of BRUNO DELORME?
Head office address: 2081 ROUTE DU BEAUJOLAIS, 69640 SAINT-JULIEN.
When was BRUNO DELORME founded?
BRUNO DELORME was founded on 1 Oct 1998. It ceased trading on 31 Mar 2016.
What does BRUNO DELORME do?
Its declared main activity is: Bakery and bakery confectionery (NAF code 10.71C).
Who runs BRUNO DELORME?
The officer listed in the register is BRUNO DELORME (Entrepreneur individuel).
Is BRUNO DELORME 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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