Your Challenges, My Solutions
Need technical support? Quality? Consistency?
Need personalized support?
Are you launching a new cider house?
Emergency: Is your cellar master leaving the company?
The market is evolving. Do you want to innovate?
Do you need technical and commercial support?
Are you launching a new cider house?
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Are you looking to take a step back from your business, clarify your strategy, or improve your performance ? My support is designed to identify what's holding you back... and turn it into growth drivers.
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Complete diagnostic : analysis of your processes, your product range, and your positioning. I also evaluate the corporate culture and the values that drive your teams—because they directly influence the quality and consistency of the project.
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Concrete and measurable actions : Each mission is translated into a clear action plan, monitored over time, to ensure a lasting impact. This can be oriented towards self-improvement.
Need technical support to improve quality and production?
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I design “à la carte” interventions. I help you obtain a stable, good, reproducible product… with each batch.
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Process control : fermentation, clarification, microbiological stabilization, filtration, etc. Each step is secured to avoid deviations (volatile acidity, refermentation, unwanted cloudiness, etc.)
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Standardization of the sensory profile : we document your recipes, your key parameters (temperatures, yeasts, sugar levels, CO₂, etc.) and we set up protocols to achieve the same taste from one batch to another.
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Team skills development
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As an “all-in-one” project manager , I support you from the initial idea to marketing
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You're thinking about the non-alcoholic market and its potential. I can help you test new non-saccharomyces yeasts or other ingredients from the beverage industry.
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Market research, recipe design , pilot tests, production , packaging design and positioning.
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Thanks to my international monitoring, I offer you original concepts adapted to your identity and your resources, so that you can get a head start on the competition.
Need personalized support
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Are you starting your cider-making adventure? I provide you with the technical expertise and support necessary to build a solid, smooth, and profitable project.
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From apple to finished product : variety selection, fermentation control, clarification, stabilization. I ensure each step is secure so you can produce consistent, clean, and high-quality products from the start—even without prior experience.
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A workshop designed for you: I help you define your range, choose the right equipment and size the processing tool in line with your commercial strategy (target volumes, positioning, markets).
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Clear objective: start quickly, well, and with a base that can grow without having to do everything again in two years.
Need technical-commercial support?
Emergency: Is your cellar master leaving the company?
The market is evolving. Alcohol-free,
Do you want to innovate?
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I intervene urgently to ensure the continuity of your production
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Technical diagnosis to secure fermentations, clarifications and blends.
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Transfer of skills to your teams to ensure know-how.
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You have great products, but the message isn't always getting through to consumers or your distributors? I can help you align your technical expertise with a clear and effective business strategy.
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Team pitching and training : creating simple and impactful tools for your salespeople, sommeliers, or partners—so they can talk about your products accurately and convincingly.
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Market development : support on CHR, GMS, or export circuits, identification of priority targets and implementation of a prospecting strategy adapted to your volumes and your positioning.
References
Martin Michael - Owner & Co-Founder
Funk Drinks & co - Perth / Australia
"" We had the pleasure of employing Aymeric Lemarchand as our head cider maker in 2024.
Aymeric bought a wealth of cider making knowledge and implemented an update for our entire cider core range for the first time in 5 years. With new recipes, yeasts and fermentation techniques this not only made our cider better tasting but also much more consistent too.
Aymeric was the most passionate cider maker we have had to date and stands not only as a champion cider maker but also a champion brand ambassador for the global cider industry as a whole. His value in the cider world has no limits. "
James Kalleske - Australian Winemaker
James Kalleske Wines - Australie / Indonesie
" In 2024 I recruited Aymeric to advise on a groundbreaking apple cider project in Indonesia. Aymeric assisted with all technical cider matters including recipe development, horticulture matters related to growing apples in the tropics, apple variety selection, yeast selection, quality control, equipment acquisition, and staff training.
Aymeric went beyond his duties by proposing business and marketing plans, advising on alternative product development projects, and inspiring us to implement sustainable protocols. We were very satisfied with our outcomes, and would be very happy to work with Aymeric on future projects - either apple cider related, or even in the development of alternative beverages, both alcoholic and non-alcoholic."
Olivier Vauvrecy - Cider Artist
Ferme de Billy - Normandie
"I had the chance to work with Aymeric for about four years at Ferme de Billy. He first came to the farm with the desire to promote our cider products in Paris, and we launched a pop-up bar that was a great success, developing innovative drinks, such as lemon-cucumber cider and a Normandy spritz.
Over time, Aymeric has brought his technical expertise and open-mindedness , which has allowed us to modernize, implement innovative methodologies and collaborate with microbiology experts, for example, to define the DNA of our products.
Aymeric, a true globetrotter, knows how to adapt his perspective to the expectations of consumers around the world, and I can only recommend his professionalism and creativity."
Who am I?
I'm Aymeric Lemarchand, a french chemical and process engineer and international consultant specializing in cider innovation and the development of apples in all their forms. With unique expertise combining fermentation, terroir, and product development, I support companies around the world—in France, Australia, and Indonesia—to help them structure and optimize their projects.
After several years developing premium ciders and helping to modernize the image of the sector in France, I acquired a more global vision of the market and an ability to adapt products to consumer expectations , while respecting the authenticity of the fruit and traditional know-how.
My entrepreneurial journey began in 2018 when I joined Ferme de Billy (Normandy in France) as a co-partner. With Olivier Vauvrecy, we modernized the company by launching new product lines (such as a 100% Avrolles tonic cider and flavored apple juices) and adopting innovative formats (33 cl bottle, cider on tap). This experience anchored me in the world of artisanal cider and gave me a deep understanding of the challenges of production and marketing.
Originally from Normandy, where my grandparents were mixed farmers and producers of apples and ciders/calvados for their own consumption, I am attached to traditions and terroirs while seeking to reinvent cider and apples to give them a prominent place in current trends.
Today, I support companies and producers seeking innovation, optimization and strategic development, combining modernity and authenticity to shape the product of tomorrow.
My Philosophy
"What drives me every day is meeting passionate people and the adventure of new projects. Each collaboration is a journey: I learn as much as I share, in a spirit of openness and mutual exchange.
For me, a successful project means combining professionalism, technical expertise, and human authenticity. And for the consumer, the end customer, that's reflected in the taste!
My Experiences
Cider R&D Project – Indonesia
Client: confidential
Period: September 2024 – January 2025 (5 months)
Objective : To develop innovative ciders from Indonesian (Java) apple varieties
Key roles:
Selection and collaboration with local producers
Piloting experimental tests
Cider production & Selection of yeast strains
Carrying out comparative benchmarks to adjust product positioning
Development of business plan and investment plan
Cider Maker / Head Brewer – Funk Drinks Co., Perth (Australia)
Client: Funk Drinks Co - funkdrinks.co
Period: January 2024 – August 2024 (8 months)
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Production : Ciders (with table apples), beers, sodas and hybrid drinks (e.g.: hopped cider).
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Major contributions:
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Quality consistency and improvement of fermentation processes
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Management of gasification in closed tanks with canning and keg filling
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Production of beers and hybrid products
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Respect for sulfite-free production
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Development of original recipes , combining cider tradition and local ingredients (scrumpy cider)
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Associate Entrepreneur – La Ferme de Billy
(Normandy, France)
Period: March 2018 – March 2022 (4 years) - ferme-de-billy.com
Main responsibility :
Management, with Olivier Vauvrecy, of a 25-hectare orchard dedicated to cider apples, located in the heart of Normandy. Production is around 500 tons of apples and 300,000 liters of juice.
Production :
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Development of more than 30 cider products, including apple juices, ciders, spirits and aperitifs, all made from 14 varieties of cider apples
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Fermentation carried out in the traditional way, with indigenous yeasts and the “keeving” method
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Construction of a new production tool and modernization integrating more efficient equipment
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Modernization of the entire product range : new label designs, 33 cl formats to reach a wider audience, barrel packaging
Quality approach and recognition:
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Conversion to organic farming and obtaining quality labels, promoting respect for the land and the environment.
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Awards:
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Vinalies Internationales 2023: Best cider in the world for "fruity" cider
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General Agricultural Competition 2020: Excellence Award for Best Apple Juice in France.
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Press Articles:
Excellence Award - Ouest France
Vinalies: Ouest France / News / International Vinalies
