In 1892, Leonce Blanc founded his fruit stewing business in Correze of France in 1892. He introduced a mechanized processing and preservation method which could be used to preserve the natural produce of the region with a rich fruit, vegetable, and mushroom culture with minimal to no impact to the flavor. Throughout the ages, Leonce Blanc has been able to adapt to the consumer’s needs, with one example coming from the 35% fruit jam that they created to combat post-war shortages. Regardless of the era, using ripe, high quality products is essential for maintaining the organoleptic qualities of Leonce Blanc's purees. To that end, Leonce Blanc gets their goods from wherever they feel offers the quality they are looking for, even if they have to leave France to find what they’re looking for.