For example,
Méchain flour mill final chocolatine:
After eating its black bread. However, the Méchain flour mill rediscovers the joys of eating white bread … Similarly, The company has indeed crossed a period of turbulence a few years ago. Consequently,
“We have experienced a complicated financial episode. Meanwhile, but we did not have to dismiss staff,” confirms Jean-Charles Lévy, director of the Méchain flour mill. Furthermore, This centennial company became a partner of the French Chocolatine Cup (but also chocolate bread. Consequently, so as not to displease half of the country). Consequently, “This means that all the competitors. Moreover, who are sixty including several best workers in France, have used our flour to develop their chocolatine,” says Jean-Charles Lévy. Nevertheless,
A good visibility – Méchain flour mill final chocolatine
This competition took place at the Portel (Pas-de-Calais) at the end of June. The Saintongeaise delegation was made up of Jean-Charles Lévy. Gaël Guilbaud and Frédéric méchain flour mill final chocolatine Araujo (business salespeople) and Sébastien Paviot (master baker of the Minoterie). “We decided to become a partner of this event to prove that our small independent mill in Charente-Maritime had. its place there. This also gives us good visibility with our bakers’ customers, ”said the four men, returned to their stay in Hauts-de-France.
The competition gave rise to the delivery of two awards: one for young people under the age of 25. another for more experienced professionals. The Méchain flour mill offered the prizes (of the flour of course) to the two winners. This highlighting of the Courcelles flour mill was appreciated by professionals.
Local wheat
The flour mill is only supplied with local wheat. “100 % of the wheat we use comes from Charente-Maritime and Charente. We work with agricultural cooperatives Atlantic land, Ocealia and that of Mansle. We produce fifteen different flours, adds Jean-Charles Lévy. Our bakers are méchain flour mill final chocolatine around a hundred, we work very little with supermarkets. »»
With 17 employees, and 4.2 million euros in turnover, the company is in a good dynamic. And does not intend to stop there. “We are witnessing a renewed interest in bakers for the manufacture of pastries and pastries. You should know that 80 % of pastries and 35 % of the pastries you find at your baker are frozen products. We feel. with the craftsmen bakers, a desire to return to homemade, ”notes Jean-Charles Lévy, who is strong to highlight the know-how of his teams. “When a baker works with our flour, we provide him with support, especially for his installation. This was notably the case recently, in Tonnay-Boutonne and Matha. The Courcelles company found the right recipe to win its bread.
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