I would like to introduce myself
"After studying Business with a specialization in Marketing at Toulouse Business School, I started as a marketing and communication assistant for Eric Kayser bakeries. After 4 extremely rewarding professional years, I decided to change sector by working for a few months in tourism before returning to my first love: the artisanal bakery. I have now been working for 4 years in the Network Marketing Campaillette and Copaline at Grands Moulins de Paris."
Since when and why did you join Grands Moulins de Paris?
Passionate about gastronomy and fascinated by craftsmanship, I wanted to work again in the bakery sector that I had been able to discover during my first corporate experience. I therefore joined Grands Moulins de Paris in January 2019, motivated by the desire to enhance the admirable work that artisan bakers do on a daily basis.
What is your job?
I currently hold the position of Networks Group Manager. With Manon Germain, Networks Product Manager, we are in charge of the development of Grands Moulins de Paris' two bakery networks, Campaillette and Copaline. Our objective is to support independent bakers via our brands to help them develop their turnover and build customer loyalty.
With this in mind, we are putting in place various tools to enable them to animate their bakery and better communicate their know-how to consumers.
We work with many internal and external partners to carry out our missions: Digital Marketing, Purchasing, Quality, DIP and external service providers such as graphic designers, associations ... Our field of intervention touches on various issues, both operational and strategic, which concerns the animation of bakeries, the development of new products, digital visibility, the work of awareness of our brands ...
No two days are alike and this is what makes the missions of this service so rich!
What is special about your career at Grands Moulins de Paris?
With my partner, we had a project in mind for several years: to travel the world by bike. The desire to make this project a reality became stronger during the COVID period. A few months after discussing it with my managers, in July 2021, I left for the roads of Europe and South America to make my dream come true. And this with the assurance of being able to return to the Grands Moulins de Paris one year later since I had been granted a sabbatical.
It's hard to sum up this incredible experience in a few words. It was marked by memorable encounters, breathtaking landscapes and the ability to surpass oneself! Since September, I'm back in the Networks Department with the added bonus of becoming a Networks Group Leader.
What is your best memory at Grands Moulins de Paris?
There are many, but the company's centennial was marked by many events that strengthened team cohesion! These are great memories!
Your favorite Grands Moulins de Paris product?
The Campaillette Epoca, a baguette with ancient grains and seeds, delicious with its roasted notes!
3 words to describe Grands Moulins de Paris?
Confidence, Future, Expertise
