In this new Wello Portrait, we introduce you to Gauthier, who created Gauthier's Grigne. A self-taught baker and true bread lover, Gauthier's mission is to raise awareness of healthy, local, quality products.

The history of the project

Gauthier is a self-taught baker. He started by making sourdough bread at home 10 years ago. Little by little, his expertise developed.

A few years ago, Gauthier set off on a journey across Europe by bicycle. His aim: to meet craftsmen, bakers and communities. It was on his return from this trip that he knew that baking was his destiny.

He then followed a rather classic baker's training, in evening classes for 2 years. This was quite different from the homemade training he had received up to then.

He started his career as a baker by working at Agribio five years ago. This first experience really opened up his career. After a few years with the team, he decided to set up his own business.

For a year now, he has been sharing a workshop with Vincent, from the bakery Le Fournil du Loup, to keep La Grigne de Gauthier alive. A single workshop for 2 respective bakeries.

The concept

Organic, healthy, local bread that really nourishes you is available at La Grigne de Gauthier!

Gauthier works with Belgian farmers with whom he has a special relationship. He prefers the so-called "old" varieties, those that have not been processed and that allow the gluten to be digested more easily.

To ensure the quality of the products, Gauthier chooses the cereals carefully and adapts to the flours and their variations.

La Grigne de Gauthier is all about authentic products, local produce and strong relationships between traditional bakers and farmers for a healthy and quality production.

Strengths

By teaming up with Vincent from Fournil du Loup, Gauthier celebrates the complementary nature of bakers, not competition. By working together, they get their messages across more effectively and cover the surrounding area so that people can feed themselves with good bread.

Together they created a network of artisanal bakers and helped each other on a daily basis to work responsibly. For example, with the network, they will order a large quantity of Guérande salt from several people. This makes it possible to unite and have a reduced impact on the delivery.

Gauthier's strength is also that he satisfies his customers every time. He is buoyed by their compliments and encouragement.

For more information...

Gauthier's bread is currently sold at the Havelange market in Ciney on Tuesdays and in shops. His dream is to deliver his bread by bike in the Havelange area. We hope this will happen in the near future!

Gauthier plans to develop his project with the introduction of workshops:

• of mutual aid between bakers
• Learning to bake artisanal sourdough bread for individuals

Congratulations to Gauthier for his growing awareness work. It is important to communicate about good food, food that is good for the body and the mind.

Find it on Wello Life!