What training did you complete at the Paris School of Baking and Pastry, and when?
In 2016, I decided to switch careers and pursue a career in baking. I earned my CAP in Baking in four months through an adult education program at the GMP Training Center in Bercy.
Why did you choose the EBP program, and how has this program contributed to your career?
At the time, I was living in the Paris area. I was looking for a degree program certification in just a few months in the baking industry and designed for adults. The 4-month training program for the CAP Boulanger that I waswas suit me. This training gave me the foundation for my career as a baker.
Why did you choose Grands Moulins de Paris as a partner?
After my training, I naturally asked the GMP (Transaction Services) representatives in the Western region to help me find a retail business. After a few months of searching, we ended up at Dolus d’Oléron in Charente-Maritime. We then partnered with CAMPAILLETTE to open our bakery using their flours. Today, we have a full CAMPAILLETTE concept (storefront and interior design).
How does Grands Moulins de Paris support you today?
GMP serves as our primary supplier of flour and assists us with customer communications (promotional campaigns, packaging, etc.)
So, what's your next project?
We’ve been in business for four years now, and given the current situation, we’re striving to keep our business running while providing the best possible service to our loyal customers.
