The Bouscat-Merignac.At 31, Romain manages them two bakeries of 50 employees, with a majority of women
His bet seems today successful with the fifty employees he employs, including 11 apprentices distributed in his two shops."I have invested 500,000 euros this summer to enlarge the lab because what matters to me is human, and that my employees have fun with nice equipment.And in his own way, the manager knows how to motivate his troops.In turn, each apprentice releases a cake or a bread, according to their specialty, designed during the week, and sold on Sunday in store.If the product is successful, it integrates the pastry card.Note that the staff do not throw anything: donations are regularly made to the Secours populaire and the brand supports causes, like pink October.
A profession that feminizes
Another particularity of the company, Romain employs them more women than men.In particular a baker, which is quite rare in the trade (1): Bordeaux Anaëlle Escribano will soon be in the casting of a program on M6 (see opposite).Initially rather reserved for men, the profession timidly begins to feminize since European regulations concerning the weight of flour bags, which have dropped from 50 to 25 kg."In the past, bakers worked as a couple with the husband in the stove and the woman at the checkout.But it's over !The most difficult for a woman in this profession is prejudices.We think we will not have the pace of a man but we win behind everything that is organization, "she laughs.
What matters most to his boss?Form a young person to hire him on a permanent contract."I focus on confidence.Each sector manager, pastry or bakery, is autonomous, manages its employees, their creations, and does the shopping.For this reason, we do not have the same products in our two stores.»»
If he does not complain about the crowds of his clientele with a daily average of 1,000 baguettes tradition sold at 1.10 euros on each site, and of the thousand cakes sold on Sundays, Romain nevertheless cares about the increasewheat and energy prices."By the end of the year, we risk being forced to increase the wand by 10 cents.»»
(1) Net salary of a beginner employee baker: 1,700 euros. Environ 2 000 euros en fin de carrière, selon l’expérience et les primes (13e mois dans cette enseigne).
The apprentice baker selected for the M6 program
À 24 ans, Anaëlle Escribano, en dernière année d’apprentissage à l’Institut des saveurs CFA de Bordeaux, travaille en alternance, à la boulangerie Napoléon. Elle a été sélectionnée en vue de l’émission de M6 « La Meilleure Boulangerie de France»», animée par Norbert Tarayre, chef cuisinier, et Bruno Cormerais, Meilleur Ouvrier de France. « Je m’étais inscrite pour rigoler en voyant l’annonce à l’école mais ne pensais pas être retenue»», sourit-elle. Elle s’étonne de sa sélection qu’elle explique en raison de son profil atypique. « J’ai un bac scientifique. Après je suis allée en STAPS (fac de sport). Mais en troisième année, à 21 ans, je me suis grièvement blessée. J’étais footballeuse. Donc là, le sport, c’était fini pour moi.»» Cette blessure lui a finalement permis de concrétiser ce qu’elle avait toujours voulu : devenir boulangère. « Enfant, je m’émerveillais devant le four de mon voisin boulanger. Ce concours est une super expérience, sachant que j’ai seulement trois ans de boulangerie derrière moi. Et pour passer chef boulangère de Godard, c’est pas mal !»» Première épreuve à Paris, le 15 décembre prochain.- Prev
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