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A new baking concept in Ecully, Lyon
bakery |Posted by Manon Rouge on September 8, 2016
On Monday 14th March 2016, a new bakery opened in Ecully, which aroused some curiosity and had the neighbourhood inhabitants and regulars watering at the mouth. Between food lovers, the curious, and curious food lovers, there are many questions that remain: Who is this newcomer?
Alexandre Neak, an Ecully franchisee, has agreed to receive the Baguette Academy team to tell us more, and we let you know all about it!
In 2012, after the two co-founders Laurent Rémond and David Boréani spent 5 years brainstorming, the first shops of the Boréa bakeries concept were born in Six-Fours and Ollioules. Today, the network is expanding and the Ecully bakery is the 7th outlet of a series of 4 franchisees (since 2013) and 3 shops belonging to the parent company.
A quick and tailored training
After applying to the brand company as a franchisee in the Lyon region, Alexandre was trained for 4 months: The aim is not to become a baker, he explains. Rather, the aim is to first provide him with the tools to ensure proper management from a managerial perspective, but also the technical knowledge essential during a training course in baking so as to be able to coach his team. The rhythm of this training course is adapted to people in professional transition.
Besides, Alexandre was in the real estate business before going into the bakery business. Technically, he has the support of his artisan baker who holds a Vocational Training Certificate.
Making good healthy bread
The challenge of the co-founders? Launching an offer based on well-being and naturality
They clearly understood that the trend is towards natural products and they wish to address this need through their recipes. Besides, the new recipes are tested within the parent company prior to being delivered to the different shops. The customer is offered a wide range of products: Traditional or special breads, sandwiches, pizzas, quiches, salads, … There is something for every taste. These are built on a surface area of at least 200m², with a wooden feel to it, and they all have an on-site catering area.
By selling ‘tasty and healthy products’ and by relying on a network of specific suppliers, Alexandre hopes to open a new shop every 3 years in the Lyon region.
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