Eric Brun, a baker and pastry chef following a career change, set up in 2015, with his wife, in Sausset-les-Pins (13) in a baking terminal now transformed into a Copaline bakery. He tells us about his career path.
Discover the portrait of Eric Brun, artisan baker in Sausset-les-Pins (13)
Could you please introduce yourself?
Eric Brun, I'm 42 years old and live in Sausset-Les-Pins in the Bouches du Rhône region with my wife. Initially, I was a general engineer in the private sector, but I changed careers and took the CAP in bakery and pastry-making at the Ecole de Boulangerie et de Pâtisserie in Paris, a 1-year training course. I then bought a bakery terminal which I gradually transformed into a bakery. It's now a Copaline bakery, with an attractive facade.
Why did you decide to embark on the adventure of an artisan bakery?
I've always been a bit manual and wasn't really fulfilled in my work. I felt the need to move towards a more traditional profession.
I learned that several schools were offering bakery apprenticeships for all ages.
The bakery and patisserie business didn't seem too risky as long as the products were good, so I decided to take the plunge and retrain as a baker.
You chose the Paris Bakery and Patisserie School (EBP) as your training ground. A few words about your training?
I really enjoyed my training at EBP. I was very satisfied with the school, which met my expectations. It's a good school. The Concours des Jeunes Entrepreneurs en Boulangerie (CJE), of which EBP is a founder, also enabled me to prove myself before taking the plunge. I took part and came 4th in 2015.
Why did you choose to work with GMP on your 1st installation project?
When I did the EBP, I took additional modules run by Les Grands Moulins de Paris. I realized that I needed to be supported by experts who could give me guidance and help me. It was reassuring for me to have professionals at my side to help me get started and then develop. We liked the Copaline products a lot, and we had several demonstrations, so all in all I was confident about the support and the project itself.
How were you supported in your project?
Initially, we selected the Bouches-du-Rhône region as our search area. A Transactions Financements (CTF) advisor worked with us for 1 year. We then widened our search area to include the whole South-East region, to find a business more quickly. Another Transactions Financements advisor accompanied us, enabling us to find a business to take over more quickly.
Are you satisfied with the support you received?
Yes, overall I'm satisfied!
What if I had to do it all over again?
Yes, I'd do it again, but I'd be even more careful and wary. The location we have today is good, but the price was quite high. After that, it's not always easy to manage your business and get by financially.
Would you recommend GMP as a miller to support bakers wishing to set up in business?
Yes, no problem, in fact I'm training one of my team who wants to set up in business and is already in contact with a Transactions Advisor.
Are you a happy baker today?
My wife and I didn't realize how difficult the business was, the constraints, the long working hours, the time we had to spend on management...
The first year, we didn't plan to take any vacations in order to reach our sales forecasts.
These constraints are a bit of a motivation killer. The craft industry in France isn't easy, you have to work hard to make a profit. Baking is and remains a wonderful profession, but you have to love it and be brave to succeed!
A message for all those wishing to set up shop for the 1st time?
Soak up the trade by practicing it before you set up shop. Ask professionals like Grands Moulins de Paris to help you understand the business and its constraints.
From a financial point of view, you can also get help with the purchase.
Rely on the necessary family support.
Finally: be passionate!
