In Orne, Quentin and Andréa open a bakery in an old stable

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“Here, we make all our pastries ourselves.” In front of the counter, the argument hits home, when we know that almost 80% of the pastries sold in bakeries today are frozen.

This is the challenge that we are launching Andréa Carre and Quentin Loignard. That of opening a bakery in Mortagne-au-Perche (Orne)where Quentin grew up and did his bakery apprenticeship. He then went to Caen, Stone Mill. A large bakery well located on the busy Boulevard Detolle. “'I started at the bottom of the ladder there, and I ended up as chief there. The next step for me was to return to the country and open my business. »

For the couple, the story begins a year and a half ago. Owners are buying what was once an old stone stable measuring 180 m². The building is listed, which will not necessarily help the rapid completion of the project. After several twists and turns, they finally manage to obtain all the authorizations, and the real construction site Attic of Flavors started two months ago.

“The workers worked very quickly,” emphasizes Quentin, who rents the walls. A bakery lab is installed, with large bay windows, which allow customers to see the bread being made. The bakery is also located directly next to the counter. Practically to feed in real time.

Four employees

The bakery opened its doors this Friday, January 3, 2025. You will therefore find bread there, and in particular a handmade tradition: “It is often made by a machine today,” informs the baker. But also pastries, and a “snack” corner for lunch in particular.

We will make chocolate for events like Easter or Christmas parties. And themed cakes, for weddings, for birthdays. We can adapt to everything, that's a bit of our trademark.

Le Grenier des Saveurs has recruited a pastry chef, a baker and two sales assistants for the occasion. “The laboratory can accommodate more people, but we will see how the activity works. If it works, then we will recruit, of course. »

Energy savings

In recent years, the increase in the price of electricity has put many bakeries under pressure. To reduce the bill, the bakers had to adapt. Quentin and Andréa decided to simply reduce the number of batches.

We can no longer leave the oven running all day, it is no longer possible. We make a first batch in the morning and another cooking in the afternoon.

Quentin explains: “Now, we find smaller ovens, which heat up very quickly. They are well designed and allow us to limit consumption. »

Practical The bakery will be open Monday to Saturday from 6:30 a.m. to 7:30 p.m. And exceptionally on Sundays, in the event of a special event.

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