Par
Gael Arcuset
Published on
Nov 23 2024 at 8:02 p.m
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When he was little, after school, he rolled croissants while his classmates had to do their homework. Today, Julien Sauboua has grown up a lot. And, at 31, he is preparing to take over the bakerybased in Bazas (Gironde).
It will be like this the fourth generation of the family to preside over the destiny of this emblematic business of the territory. More than a story, it's a true family saga.
The Sauboua bakery launched in 1935
This one started in 1935 in the neighboring village of Gajac, which then had around 400 inhabitants. At the time, Pierre Sauboua, Julien's great-grandfather, was a farmer. “He was not a baker, but bought a store and the business of a bakery. He kept the baker who worked there. »
His small business running at full speed and, over time, makes a name for itself. “My great-grandfather went on horseback tours,” smiles Julien Sauboua, contemplating the photo of his ancestor, displayed on a wall of the bakery. It had its little charm. » Nearly 90 years later, in the town center of Bazas, deliveries take place… by electric car.
The main dates of the Sauboua bakery
1935: Pierre Sauboua buys the Gajac bakery, near Bazas.
Early 1970s: after working for several years with his father, Michel Sauboua took over the bakery.
1973: opening of a first store in Bazas.
1988: Philippe Sauboua, Michel's son, takes the reins of the company.
2012: manufacturing moves from Gajac to Bazas. A second bakery opens in Bazas.
2020: arrival of Julien Sauboua, fourth generation, in the family bakery.
Local artisans faithful to their values
Times are changing. Fashions evolve. But the Sauboua bakery remains present in the local landscape. And, above all, she makes sure to remain true to her values. No frozen products here.
Pastries, ice creams, chocolate, breads and pastries are imagined and designed locally.
Homemade is extra work. But at least we know that we don't sell just anything to our customers.
Pierre, Michel, Philippe… The different generations of Sauboua have a taste for a job well done written deep in their DNA. And it won't be with Julien that this will change.
If it happened to him, as a toddler, to go and refresh the sourdough, to make the rounds, Julien Sauboua was, by his own admission, “not very keen” to take over from his father : “I didn’t really know what things were like in the bakery. Of course, baking was part of my life, but I didn't have my hands in flour when I was seven. »
The fourth generation of Sauboua
And yet, it is he who will perpetuate the family tradition; when Philippe, his father, will retire. “I returned to the company four years ago, after studying business, logistics and entrepreneurship, a CAP as a baker in Aurillac and four years in Paris,” explains the future buyer, caught up by the virus of his ancestors. “Bakery is a profession of passion,” he adds, with a smile on his lips.
Until 80 hours of work per week. Hourly variations that would disgust more than one person. The profession of baker is, in fact, not the easiest. “Working as a family helps to overcome everyday obstacles, which is not always easy. »
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