Let me introduce myself
“After earning a degree in Business with a specialization in Marketing from Toulouse Business School, I started out as a marketing and communications assistant for Eric Kayser bakeries. After four extremely rewarding years in the field, I decided to switch industries, working for a few months in tourism before returning to my first love: artisanal baking. I have now been working in Network Marketing for Campaillette and Copaline at Grands Moulins de Paris for four years.”
When did you join Grands Moulins de Paris, and why?
As someone passionate about fine dining and fascinated by craftsmanship, I wanted to return to the baking industry, which I had first discovered during my initial work experience. So, I joined Grands Moulins de Paris in January 2019, driven by a desire to highlight the remarkable work that artisan bakers do every day.
What does your job involve?
I currently hold the position of Network Group Manager. Together with Manon Germain, Network Product Manager, we are responsible for developing Grands Moulins de Paris’s two bakery chains, Campaillette and Copaline. Our goal is to support independent artisan bakers through our brands, helping them grow their revenue and build customer loyalty.
With this in mind, we are implementing various tools to help them bring their bakeries to life and better communicate their expertise to consumers.
We work closely with a wide range of internal and external partners to carry out our projects: Digital Marketing, Purchasing, Quality, DIP, and external service providers such as graphic designers, non-profits, and more. Our scope of work therefore covers a wide range of issues—both operational and strategic—including bakery promotions, new product development, digital visibility, and brand awareness initiatives…
No two days are alike, and that’s what makes the work in this department so rewarding!
What makes your career path at Grands Moulins de Paris unique?
My partner and I had been dreaming of this project for several years: traveling around the world by bike. The desire to make this project a reality grew stronger during the COVID-19 pandemic. A few months after discussing it with my managers, in July 2021, I set off on the roads of Europe and South America to make my dream come true. And I did so with the assurance that I could return to Les Grands Moulins de Paris a year later, since I had been granted a sabbatical.
It’s hard to sum up in just a few words this incredible experience, which was marked by memorable encounters, breathtaking scenery, and pushing myself to new limits! Since September, I’ve been back at the Networks Department, where I’ve also taken on a new role as Networks Team Leader.
What is your fondest memory of Grands Moulins de Paris?
There are several, but the company’s centennial was marked by many events that strengthened team spirit! Those are some great memories!
What's your favorite Grands Moulins de Paris product?
La Campaillette Epoca, a baguette made with heirloom grains and seeds, delicious with its toasty notes!
Three words to describe Grands Moulins de Paris?
Trust, Future, Expertise
