Information about Boulangerie O. CORTIN
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Boulangerie O. CORTIN (SRL)

BE 0889.113.480

Route de l'Amblève 130, 4987 Stoumont

Company information

Status
Active

Enterprise number

BE0889.113.480

VAT liability
Yes
Established
19-04-2007
Last balance sheet year
2024
Company size
Small 6,8 FTE
Principal activity
Manufacture of homemade bread and fresh pastry goods and cakes
Health barometer
Credit limit
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Financial data from Boulangerie O. CORTIN

2024 2023 2022 2021
Profit/Loss € 32,382 1 % € 31,968 25 % € 25,577 -50 % € 51,670
Equity € 144,198 7 % € 134,798 1 % € 133,811 8 % € 124,416
Gross margin € 298,087 7 % € 278,709 8 % € 259,130 -11 % € 290,581
Employees 6.8 6.6 6.1

Publications from Boulangerie O. CORTIN

Date Publication
24-11-2023 Articles of Association (Translation, Coordination, Other Modifications, …) - Modification Legal Form - Miscellaneous - Resignations, Appointments (FR)
09-05-2007 Constitution (FR)

Frequently asked questions

What is the VAT number of Boulangerie O. CORTIN?
The VAT number of Boulangerie O. CORTIN is BE 0889.113.480.
Wat is the PEPPOL ID of Boulangerie O. CORTIN?
The PEPPOL ID of Boulangerie O. CORTIN is 0208:0889113480. Log in or start a free trial to see the full overview.
When was Boulangerie O. CORTIN founded?
Boulangerie O. CORTIN was founded on 19-04-2007.
What is the address of Boulangerie O. CORTIN?
The current registered office of Boulangerie O. CORTIN is located at Route de l'Amblève 130, 4987 Stoumont.
When was the last time Boulangerie O. CORTIN filed their annual financial statements?
The most recent financial statements of Boulangerie O. CORTIN were filed on 02-04-2025.
How many employees does Boulangerie O. CORTIN have?
There are 6,8 FTEs working at Boulangerie O. CORTIN according to the staff figures in the most recent financial statements.
What is the annual turnover of Boulangerie O. CORTIN?
At the time of its most recent financial statements, Boulangerie O. CORTIN did not publish any turnover figures. Boulangerie O. CORTIN reported a gross margin of €298,086.63.

Sources