Let me introduce myself
“I earned a master’s degree from Sup de Co Reims (NEOMA), after which I volunteered to undergo training as a reserve officer at Saint-Cyr Coëtquidan. I then completed an apprenticeship for a CAP in Baking at the CFA in Versailles and earned a CAP in Pastry as an independent candidate. I don’t think I changed careers; I just continued my studies before doing what I really wanted to do.”
WITH ALL THE KNOWLEDGE YOU'VE GAINED, WHAT CAREER DID YOU END UP CHOOSING?
I worked in Paris as a baker and dough mixer for two years before being recruited to the United States to launch a French bakery in Washington, D.C. I was filling in for a friend from business school whose father worked at Grands Moulins de Paris. Grands Moulins de Paris contacted me several times with increasingly detailed questions about the flour market in the U.S., before offering me a position to join the group and launch the business in the U.S. four years ago.
WHAT ARE YOUR ASSIGNMENTS IN THE U.S.?
My initial mission was to launch Grands Moulins de Paris’s business in the United States from scratch! So first, I had to find an importer, select an initial product line suited to the U.S. market, bring in the first container, identify distributors and get our products listed with them, reach out to end users, conduct demonstrations, and connect them with distributors. Grands Moulins de Paris is very well known in France, but much less so here. So we have to put a lot of effort into building visibility: meeting as many people and organizations as possible, and always keeping an eye on online forums and social media.
WHAT IS A TYPICAL WORKDAY OR WORKWEEK LIKE?
In the morning, I handle urgent matters and maximize my communication with France. In the afternoon, I focus on my American contacts until fairly late, since there’s a three-hour time difference with the West Coast. I travel about three days every two to three weeks, mostly by plane. To sum it up, I do a little bit of everything: I serve as the link between prospects, clients, distributors, and importers, but I’m also in contact with the Grands Moulins de Paris headquarters through marketing and communications, the quality control department, and the back-office team—all of whom do a tremendous job. And I also give demonstrations at bakeries, day or night!
WHAT ABOUT YOUR WORKING CONDITIONS? ARE THEY MUCH DIFFERENT FROM THOSE IN FRANCE?
I’m on a local contract, so I have the “American package.” Obviously, my working conditions don’t quite meet French standards. That’s just how it is. My job requires a lot of independence and personal discipline. There’s a six-hour time difference with France, so my interactions with support teams are naturally limited. You also have to stay mentally resilient. For example, I didn’t have any visitors during the pandemic, and I only see my family once a year. The country is vast, with three time zones. To give you an idea: France is the same size as the state of Texas alone, and it’s a 6-hour flight from Washington, D.C. (where I live) to Los Angeles. So I have to optimize my travel. The cultural aspect is also extremely difficult to grasp. I’ve been living in the U.S. for seven years, and our cultures are very different—from the bakery to everything else. Mastering the culture and the language means mastering your relationships with your counterparts and steering the business in the right direction. Simply copying and pasting the French model into the U.S. isn’t an option.
WHAT DO YOU LIKE MOST ABOUT YOUR JOB? WHAT IS THE BASIS OF YOUR RELATIONSHIP WITH YOUR CLIENTS?
What I really appreciate right now is precisely this versatility. I’m learning a tremendous amount in every area. Over the past few months, I’ve felt like we’ve really shifted into high gear—the hard work and the freedom we’ve been given are paying off. It feels like I’ve been collecting puzzle pieces for the past four years, and now they’re finally starting to fit together, one by one. Unlike our French competitors, we’re the only ones with a physical presence in the U.S. My client relationships start with face-to-face meetings. I’m in the same time zone, so I can respond quickly, and we can communicate naturally. I can understand the projects, the expectations, and the support we can provide. Many French people are also moving to the United States. In those cases, the relationship begins very early on, even before they arrive on American soil. I get asked a lot of questions about where to settle, language barriers, hiring, work visas, equipment—I even help clients with their personal issues (banking, their children’s schooling…). So naturally, the relationship tends to work out quite well over the long term. We sell more than just flour; we sell service and a personal connection. With Americans, we focus more on demonstrations and helping set up production, with an educational aspect regarding flour and milling. The relationships are quite warm.
DO YOU PREFER TO BE OUT IN THE FIELD OR IN THE OFFICE?
I really enjoy being out in the field because that’s what helps me understand the market and the culture, meet new people, and set us apart from our competitors. But I need to take a step back to process all of this, gain some perspective, analyze the situation, and respond to my clients’ requests.
