OUR STORY

For more than a decade, Constance Jablonski’s career as an international top model has taken her around the world, from fashion weeks and shoots to dinners, events and celebrations where social connection is part of the job.

With long days, constant travel and changing time zones, she became increasingly conscious of when she wanted to drink alcohol and when she did not. But in the rooms where relationships were built and moments were shared, the choice too often came down to Champagne or water.

For Constance, that never felt good enough.

She wanted to remain fully part of the occasion, to hold a beautiful glass, share the ritual and stay in the conversation, without always having to choose alcohol.

That experience became one of the founding ideas behind French Bloom: creating a sophisticated 0.0% alternative that belongs naturally at the table, at a party and in the moments that bring people together

A lifelong lover of food and hospitality, Maggie Frerejean-Taittinger spent years leading international development for the Michelin Guide, traveling extensively and experiencing some of the world’s most celebrated restaurants.

When she became pregnant with twins, her relationship with the table suddenly changed. Surrounded by beautifully crafted dishes and thoughtful wine pairings, she found that the non-alcoholic choice was often reduced to water, juice or tea.

What she missed was not alcohol itself, but the complexity of the pairing, the ritual of opening a bottle and the feeling of fully participating in the moment.

That experience also shaped what French Bloom would become. Maggie was adamant that whatever they created should be as suitable for the table as for pregnancy and made with the same care she expected from the food on the table: 0.0% alcohol, organic, with no added sugar, no added sulfites or preservatives, and nothing unnecessary.

That conviction became central to French Bloom: creating French non-alcoholic sparkling wines with the complexity, ritual and sense of occasion traditionally associated with fine wine.

Rodolphe Frerejean-Taittinger brings decades of winemaking experience to French Bloom. He is the co-founder of Champagne Frerejean Frères, the family Champagne Maison he founded in Avize, and has also worked extensively in Cognac and fine wine production.

When Maggie and Constance began imagining French Bloom, Rodolphe, Maggie’s husband, brought the technical expertise needed to turn their vision into a true wine project. Together with the French Bloom team, he spent several years developing the wines, working from carefully crafted organic base wines and refining an innovative dealcoholization process designed to preserve freshness, structure and aromatic complexity.

That pioneering work helped define French Bloom’s approach from the beginning: wine first, 0.0% alcohol second.

Today, Rodolphe continues to lead the technical and winemaking vision of French Bloom, from the vineyards and base wines in Limoux to the creation of each non-alcoholic sparkling cuvée.