Baguette Academy & Crumbler: Partnering for a Sustainable and Profitable Bakery Industry
As innovative companies within the Bakery-Pastry-Viennoiserie sector, Baguette Academy and Expleceat have been following a shared path for the past 10 years. Driven by common values and continuous exchanges, we are now proud to turn this long-standing relationship into a concrete partnership, joining forces to help artisans embrace new eco-friendly and high-performance practices.
Crumbler: Turning Unsold Products into Opportunities
Created by Franck Wallet (founder of Expleceat) and already recognized by the AIPF, the Crumbler is a revolutionary grinding machine that transforms unsold bread into a new flour. This valuable raw material can be seamlessly reintegrated into the production of viennoiseries, biscuits, catering products, and new bread recipes.
This solution has not gone unnoticed: AIPF-Calvel, a leading organization recognized throughout the bakery industry for its expertise in identifying innovations, quickly highlighted the major benefits of the Crumbler for bakers.
The Triple Benefit for Artisan Bakers :
-Environmental: A concrete CSR initiative to combat food waste.
-Economic: Improved margins and increased profitability.
-Brand Image: Positive communication with customers who are increasingly sensitive to environmental issues.
On www.crumbler.fr, you will find a transparent profitability simulator to calculate the return on investment of the equipment (typically paid back within just a few months), as well as recipe sheets developed by Meilleurs Ouvriers de France (MOF), hygiene guides, and marketing materials.
AIPF
Tailor-Made Training for Busy Artisans
While operating the machine is extremely simple, reintegrating recycled bread into production requires a genuine change in habits. Artisan bakers, who often work between 70 and 90 hours per week, generally do not have the time to travel for lengthy training sessions or learn these reuse techniques, which are absent from traditional apprenticeship programs.
This is where the expertise of Baguette Academy, a pioneer in online Bakery-Pastry-Viennoiserie training, becomes invaluable. To address the realities of bakery professionals, we have co-created with Crumbler an intensive training program condensed into a single day.
To design this course, we called upon the expertise of our master baker: Didier Chouet, Meilleur Ouvrier de France (MOF). Didier has developed practical, flavorful, and immediately applicable recipes that can be implemented directly in the bakery.
Next Event: June 29 in Poitiers!
Would you like to take the next step, discover how the Crumbler works, and attend exclusive demonstrations by Didier Chouet?
-When? June 29 (additional dates will be scheduled later in the year).
-Where? Poitiers, France.
-How can you participate? Places are limited. For information or registration, contact the team directly at: contact@crumbler.fr
Don’t postpone savings and zero-waste initiatives any longer—take action today!
#Crumbler #Expleceat #AIPF #CSR #Bakery #DidierChouet #MOF
