Dordogne. Authentic and homemade at the Elmer Bakery

See my news
Follow Succeeding in Périgord

In their recently revamped and expanded bakery, 198 avenue Winston Churchill in Coulounieix-Chamiers, Félicie Thomas and her partner, Joris Couralet, welcomed a rather special group of visitors on November 7. It was made up of elected officials from Greater Périgueux and agents from professional organizations such as the Chamber of Trades and Crafts and Initiative Périgord who supported them in their recovery. The visit took place as part of the “Towns and villages of recovery” operation. Grand Périgueux was rewarded on this occasion for the quality of its work in favor of the transfer and takeover of craft businesses.

Responsible since September 2023, the Elmer bakery quickly became cramped in the face of its success. Today, the couple employs nine employees. “When we opened, in September 2023, there were three of us: Joris, me and a saleswoman”said Félicie. “We have been working on the renovation and extension project since December 2023. We were only closed for one week for the work. It was a challenge. Until Sunday, at 8 p.m., we were there to sort out the last details so that everything was ready”explained Félicie.

The expansion makes it possible, in particular, to develop the organic range. The bakery supplies the kitchen every day Marsac-sur-l'Isle and the central kitchen of Coulounieix-Chamiers.

As for the visual concept of the Elmer bakery, “the reference is the elephant of children's Booksexplained Joris. Books that they read to their two little girls. They also wanted to create a welcoming business, moving away from a somewhat industrial, fashionable aesthetic. “We wanted a very colorful bakery. »

Flour without additives

The success of the bakery lies in several elements: the conviviality of the premises, with an indoor and outdoor space for eating, to which must be added the kindness of the owners and their employees.

Of course, we have to talk about the quality of the products. Joris and Félicie defend 100% homemade. “We make it ourselves, insists Joris, baker for 10 years. This is why we wanted to keep the visible side of the manufacturing workshop. »

He uses flour without additives even if it makes his work less easy. For this, he sources his supplies from the Grands Moulins de Paris, which has a depot in Bordeaux. The flours are produced with cereals grown in the South-West. He also buys some from Moulins d'Antoine, in Corrèze.

Article to read in full in Réussir le Périgord from November 22, 2024

Follow all the news from your favorite cities and media by subscribing to Mon Actu.