the astonishing reconversion of John, baker in a village

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Arsène, bread is a bakery in the countryside, in the heart of 4 ha of an agroecological micro-farm in Pertre (Ille-et-Vilaine). Behind this activity, we find John Lejeune.

The latter had a thousand lives before becoming a baker. It begins with studies optical and obtained his BTS in 1995 in Paris.

He made prosthetics

It was there that he met Jean-Claude Ponsin, a polytechnician. Dissatisfied with a profession that was too careerist, the latter became a doctor at the age of 47 to help and reintegrate the excluded.

“Jean-Claude Ponsin founded, during the Salvadoran civil war, an association which came to the aid of disadvantaged populations by sending volunteers there for health and professional training. I become an employee of the association and I go to El Salvador several times a year to set up optical programs in partnership with Médecins du monde. It was very enriching and very educational. »

After three years within the association, John remained in Paris for a few more years as an optician.

From optics to computing

Keen computer science Since the age of 13, he has gradually grown tired of optics.

“Glasses became fashion accessories and no longer prostheses. I no longer recognized myself in this work which was not my vocation. I couldn't pass up this tool, so I decided to get a computer science degree. »

John takes over the management of Rennes and begins a new career.

In 2020, while he has been working for several years in IT and in manufacturing of prosthetics thanks in particular to a printer tailor-made 3D – he is passionate about technique and not technology – confinement is coming.

John then begins to make bread for all its neighbors. “The idea had been bouncing around in my head for some time and it clicked when I came across Jérôme Saugy’s website (levain.ch). I recognized myself in his philosophy”, Encouraged by the good feedback from his neighbors, John is working on his reconversion as soon as confinement ends.

While continuing to work, he will train in Suisse at Jérôme Saugy, his mentor.

Collaboration with local actors

In his reconversion, the meeting with Blandine and Nicolas from the Cléïottes organic farm will be decisive. The couple suggested that John install their bakery next to their wood-fired oven.

After several months of work and repair of old ovenJohn moved to the farm in the spring.

“I make natural organic bread, without additives and local. I get my flour from the Champ des vents in Argentré-du-Plessis, the wood from the Étrelles sawmill and I only work with local players. I only sell by subscription, so I avoid waste. Finally, I only produce what I am ordered, I create my community and that’s great! »

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