It was in 2006 that Jean-Pierre and Serge outlined the project of installing a mill in the bakery. The idea grew with Gilles Servonat, a salesperson at Soufflet, and Jérôme Reynard, a miller-producer of einkorn in the Pays de Sault, who advised him to invest in an ALMA PRO mill.
Jean-Pierre conducted extensive research on milling, planning, and the best formula to work with in order to achieve uniquely flavored bread in a straightforward process.
The result was undeniable; sales of specialty bread skyrocketed, and the bakery became highly profitable. His customers loved the bread, and they returned in ever-increasing numbers. The formula was found, and the mill was to be more than just a tool; situated in the shop, it would speak of the intention carried by Jean-Pierre, Serge, and Enzo in their bread-making process. The concept of the mill in the bakery was a success, both human and entrepreneurial, with numbers to prove it.
Jean-Pierre wants to share his enthusiasm with all bakers; this project is a success, and everyone should benefit from it. But bakers needed to be able to find the grain.
Gilles Servonat and Charles Joussely, both working at Moulins Soufflet, believed in the project; with Jean-Pierre, they wanted Moulins Soufflet to provide selected, clean, and packaged grain in 25 kg bags for each baker equipped with a mill.
Moving things forward is never an easy task, and with the arrival of Hugo Montjaux as the national sales manager, the project took shape: Moulins Soufflet wanted each of its bakers to be equipped with the best mills within their bakeries, with a service for the delivery of prepared organic grain in 25 kg bags.
Jean-Pierre Olivero offers training, click here to learn more!