At just 24 years old, our client Léo Luccheti embodies a new generation of enterprising and determined bakers. His journey 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’s possible to start a business at a young age!
Learn about the journey of this bold young entrepreneur
From a very young age, Léo was immersed in the world of the family business. His mother helped his father run the store, particularly with administrative tasks.
Those years spent listening, learning, and gaining insight alongside his parents fostered 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 a specialized certificate, he gained extensive experience working at renowned pastry shops.
Today, armed with these lessons and driven by the desire to embark on his own adventure, Léo is fulfilling his dream: taking over a bakery in Bordeaux and putting everything he’s learned into practice there.
Receiving at the mill: a key step in the takeover project
As part of his project, Léo attended a client reception at the Bordeaux mill, hosted by one of our technical experts from the Confrérie des Boulangers Grands Moulins de Paris. This event gives clients with projects the opportunity to see firsthand how the mill operates and receive personalized advice.
These are opportunities to lay a solid foundation and build a relationship of trust with your miller:
- Exploring the mill and how it works
- Testing recipes and products for their store
- Assistance in selecting the product lines best suited to the project
During this workshop, they worked with several signature products, showcasing the wide range of possibilities offered by GMP flours: the Croisé des Temps, available as baguettes and focaccias; the Kapnor, for high-hydration breads with dried fruit and seeds; the Platine CRC Label Rouge, for seeded baguettes; and many others…
Beyond the technical aspects, it is also an opportunity to exchange ideas and meet with the mill’s staff and field teams— all key contacts for building a relationship of trust and defining the initial business steps.
Team-based transaction support
The goal is not merely to supply flour, but to offer comprehensive, personalized support from the very start of the project.
From receiving flour at the mill to product advice, business networking, and more: every resource is mobilized to give aspiring bakers the best possible start.
Are you planning to set up a new business or take over an existing one?
Please feel free to contact our financing team at 0809 100 750 for guidance on the process and to ensure the success of your relocation plans.
