France is the country par excellence of the baguette, which the French love. Every second, 320 baguettes are sold or consumed in the country, 70% of the bread sales being made in a bakery. However, prices are increasing, and bread is no longer always artisanal (preparations, frozen products). The first P’tite Boulangerie has come to shake up these habits, offering products resolutely prepared on site by bakers. Located in Cap Ferret, since 2016, the concept is simple: offer customers an organic bread, prepared with local products, on site, in front of customers throughout the day, and at the right price.
Organic bread is often seen as an expensive product, a product that few people consume. Reversing the trend and making it accessible to all is the very heart of the P’tite Bakery business, and success is immediate. Baguettes, breads, pastries but also pastries and Ficellapero sell like hotcakes. Quickly, opening other “P’tite Bakery” becomes a necessity. No franchises, just associates, bakers passionate about their craft who want to offer good bread throughout the day, made with organic and local products. No need for bakers who wish to open their P’tite Bakery to invest exorbitant funds, whether in a local or in the equipment: the parent company takes care of everything, to leave the baker all the energy to express his passion through his bread, or pastries.
Thus, the P’tite Boulangerie du Cap Ferret is joined by two other “P’tite Boulangerie” located in Bordeaux: the P’tite Bakery of Notre-Dame, run by the artisan baker Guillaume Couronne and the P’tite Boulangerie des Halles de Bacalan, led by Maud Moinard, also an artisan baker, the first to be inaugurated in a hall, in early November. The specialty of these bakeries? Optimize space to increase production quality, and proximity. The shops in their entirety do not exceed 36m2 (excluding storage space, also restricted). Customers can see the bakers kneading the bread and baking it in front of them, right up to the evening, but also offering them local recipes.
Pascal Rigo, Florence Méro and Arnaud Chevalier, the leaders of the P’tite Boulangerie, intend to develop their concept on a national scale, so that the installation and launch of artisan bakers is easy, and that they are able to make good fresh and organic bread.A way to combat industrial preparations that are too present on stalls and in some bakeries.
Audrey Kozaczka – Bordeaux Business
La P’tite Boulangerie du Ferret: 34 Avenue des Monuments Saliens – 33970 Lège, Aquitaine, France – 05 56 60 56 54
La P’tite Boulangerie Notre Dame: 62 rue Notre-Dame – 33000 Bordeaux – 05 57 99 65 76
La P’tite Boulangerie de Bacalan: 10 esplanade de Pensac – 33300 Bordeaux – 05 56 39 77 07