“The passion for eating well is a family story. On the one hand, I had a great-grandfather, a miller in Burgundy, and a grandfather, a mill manager in Annecy, who set up a chain of local bakeries in Savoie with my father. On the other side, a maternal grandmother from Auvergne, passionate about good food and an organic pioneer, who transmitted all these values to my mother. I was already going shopping with her at La Vie claire when I was 2 years old! Plant-based cuisine has always been her obsession, even though she is not vegetarian.
Ever since I was little, my mother has hardly ever cooked anything other than vegetables, for lunch and for dinner: no traditional dishes with sauce, but rather beautiful salads, baked vegetables, cereals, good fish. Southern cuisine, with olive oil. As a result, I don’t really like butter, I love vegetables, and I much prefer salty to sweet. With her, I learned the love of organic, vegetable and tasty food, while with my father I approached entrepreneurship, management, production management.
“Every day, we offer a dozen different breads, old wheat, wholemeal, seeds, spelled, buckwheat. »
Baking as such, I rather learned it thanks to training at the International Bakery School, founded by Thomas Teffri-Chambelland. It is for me the only bakery school worthy of the name in France. Elsewhere, the comments are very late: we hardly speak of organic, natural ferments or population wheat [mélanges de variétés anciennes]…
I arrived in Paris in 2014, at 28 years old. I worked in an Italian restaurant chain knowing that I wanted to devote myself to bread. After my training, I created a bakery workshop at home. Nobody was doing that at the time, it worked very well: I organized at least a hundred workshops in my kitchen.
When I opened my bakery in June 2019, in a beautiful location with a storefront and a bakery open to daylight, I knew that I wanted to offer workshops there. It seems essential to me to educate people, young and old, in artisanal baking, sourdough, organic bread, traditional gestures that we have forgotten.
Every day, we offer a dozen different breads, old wheat, whole wheat, seeds, spelled, buckwheat, small sweet and savory ranges, always a vegan sandwich and a rustic savory tart. It’s a 100% vegetable pie, like the ones my mother made for me – a very light and crumbly dough with olive oil and coconut and sunflower butter, the filling of which varies according to the seasons.
When we opened in early summer, I made exactly the one my mother made, with tomatoes, pesto and olives. It has become the emblem of the house. It is also available with leeks, coconut milk, mustard or, in winter, with parsnips, squash or sweet potato. It’s a simple and flexible dish that delights even the most carnivorous among us. »
Workshop P1157, rue Marcadet, Paris 18and.