تاريخنا
من إعداد ميشال غالويه
عقب نشأة "لو تريانون"، متجر معجنات وشوكولاته مرموق في منطقة أنجيه، فرنسا، افتتح ميشال غالويه سلسلة مخابز اختلفت بتسميتها "لو غرونييه أبان". وفي أجواء دافئة مؤاتية تسود هذه المخابز الصانعة ذات البلاط الأحمر والأعمدة الخشبيّة والأثاث الأثري المُختار بشغف من الأسواق القروية الفرنسية، يشهد الزبائن عملية صناعة الخبز بالطريقة التقليديّة طِوال اليوم
A THRIVING BUSINESS
Since 1998, the success of the “Grenier à Pain” has never wavered. In 2010, no fewer than three new stores were set up in Boulogne, Poissy and Rennes. Anne-Marie Guillard, initiator of the project in Paris, and Michel Galloyer have given an individual soul to each of the thirty bakeries that exist today.
A strong team spirit is a trademark of all “Le Grenier à pain”. Employees are united by a common desire: to provide excellence and inimitable flavour and savour of the “Le Grenier à pain”. Bakers and pastry-makers are carefully taught at the Training School which has trained hundreds of companions – the etymology of “companion” is … “someone who shares bread”!
AN EVOLVING COMPANY
Since the creation of the bakery in Beirut (Lebanon), “Grenier à Pain” keeps going to the international level: from Japan, where Michel Galloyer is very famous, to the Middle East, China and Russia. The French know-how of the production of true French bread and pastries finds enthusiastic followers everywhere.
But what will be the next challenge? “The future belongs to those who believe in their own dreams”, says Michel Galloyer, who doesn’t simply dream, but acts!
