Eric Brun, a baker and pastry chef who changed careers, moved to Sausset-les-Pins (13) with his wife in 2015, settling into a baking facility that has since been converted into the Copaline bakery. He tells us about his journey.
Meet Eric Brun, an artisan baker in Sausset-les-Pins (13)
Could you please introduce yourself?
My name is Eric Brun. I’m 42 years old and live in Sausset-Les-Pins in the Bouches-du-Rhône region with my wife. I originally worked as a general engineer in the private sector, but I decided to change careers. I earned my CAP (Certificate of Professional Competence) in baking and pastry at the Paris School of Baking and Pastry; the program lasted one year. I then bought a baking facility, which I gradually transformed into a bakery. It became a Copaline bakery, with a charming storefront.
You used to work in a different field—why did you decide to embark on this adventure in artisanal baking?
I’ve always been a bit of a hands-on person, and I wasn’t really fulfilled in my job. I felt the need to move toward a more traditional trade.
I learned that several schools offered training to become a baker, regardless of age.
The field of baking and pastry making didn’t seem too risky to me as long as the products were good; so I took the plunge and retrained as a baker.
You chose the École de Boulangerie et de Pâtisserie de Paris (EBP) for your training. Could you tell us a little about your training?
I really enjoyed the training at EBP. I was very satisfied with the school, which met all my expectations. It’s a great school. The Young Bakers’ Competition (CJE), which EBP founded, also gave me the chance to prove myself before starting my own business; I participated and finished fourth in 2015.
Why did you choose to work with GMP on your first installation project?
While completing the EBP program, I took additional modules led by Les Grands Moulins de Paris. I realized that I needed guidance from experts I could rely on to steer me in the right direction and support me. It was reassuring to have professionals by my side to help me get started and then grow my business. We especially like the Copaline products; we’ve had several demonstrations, so all of this made me confident in the support and the project itself.
How was your project supported?
At first, we had narrowed our search to the Bouches-du-Rhône region. A Transaction and Financing Advisor (CTF) worked with us for a year. We then expanded our search to the entire Southeast region to speed up the process; another Transaction and Financing Advisor joined us, which helped us find a business to take over more quickly.
Are you satisfied with the support you received?
Yes, overall I'm satisfied!
What if we had to do it all over again?
Yes, I’d do it again, but I’d be even more careful and cautious. The location we have now is good, but it was quite expensive. It’s not always easy to manage your business well and make ends meet financially.
Would you recommend GMP as a flour miller to support bakers who want to start their own business?
Sure, no problem. In fact, I’m currently training someone on my team who wants to set up their own business and is already in touch with a business advisor.
Are you a happy baker today?
It’s a mixed bag; my wife and I didn’t realize how difficult the job would be, with all its demands, the long hours, and the time spent on administrative tasks…
The first year, we couldn’t take any time off because we had to meet our projected revenue.
These pressures tend to dampen our motivation a bit. Craftsmanship in France isn’t easy; you have to work hard to turn a profit. Baking is and remains a wonderful profession, but you have to love it and be brave to succeed!
A message for anyone looking to move in for the first time?
Get a solid grasp of the business by gaining hands-on experience before starting your own operation. Seek guidance from professionals like Grands Moulins de Paris to fully understand the business and be aware of its challenges.
From a financial standpoint, make sure to get help with the purchase.
Rely on the necessary support from your family.
Finally: be passionate!
