At just 24 years old, our client Léo Luccheti embodies a new generation of determined, entrepreneurial bakers. His career path and the takeover of the bakery "Les Artisans du goût," which became "La Huche à Pain," show that with motivation and a clear vision, it is possible to start your own business at a young age!
Discover the journey of this bold young entrepreneur
From a very young age, Léo was immersed in the world of family business. His mother supported his father in running the store, particularly with administrative tasks.
Those years spent listening, understanding, and learning alongside his parents nurtured in him a genuine passion for business and a taste for entrepreneurship.
To turn this passion into a concrete project, Léo decided to pursue formal training: after earning a bachelor's degree in pastry arts and entrepreneurship in Bordeaux, followed by an additional certification, he gained extensive experience working in renowned pastry shops.
Today, armed with this knowledge and driven by the desire to create his own adventure, Léo is fulfilling his dream: taking over a bakery in Bordeaux and putting everything he has learned into practice.
Reception at the mill: a key stage in the takeover project
As part of his project, Léo took part in a customer reception at the Bordeaux mill, hosted by one of our technical experts from the Confrérie des Boulangers Grands Moulins de Paris (Brotherhood of Bakers of the Great Mills of Paris). This stage allows customers with projects to discover how the mill works in practice and to benefit from personalized advice.
These are days that allow you to lay concrete foundations and build trusting relationships with your miller:
- Discover the mill and how it works
- Recipe and product testing for their store
- Support in choosing the most suitable ranges for the project
During this workshop, they worked on several iconic products, illustrating the diversity of possibilities offered by GMP flours: Croisé des Temps, available in baguettes and focaccias; Kapnor, for highly hydrated breads with dried fruits and seeds; Platine CRC Label Rouge, for baguettes with seeds; and many others.
Beyond the technical aspects, it is also a time for discussion and meetings with the mill and field teams, who are key contacts for building trust and defining the first commercial steps.
Team-based transaction support
The aim is not to limit ourselves to supplying flour, but to offer comprehensive, personalized support right from the start of the project.
Mill tours, product advice, commercial exchanges, networking: every lever is activated to give future bakers the best possible start.
Do you have plans to set up or take over a business?
Please feel free to contact our financing transaction teams for guidance and to secure your installation projects at 0809 100 750.
