Profile - Le Fournil du Loup
In a few words, the Fournil du Loup bakery is all about passion, transparency and love for craftsmanship. We introduce you to our partner Wello in this new article.
The history of the project
Le Fournil du Loup is the story of a bakery on a human scale that started 10 years ago, on Vincent's initiative, to feed his friends and flatmates.
The project pleases, Vincent's bread pleases even more!
Working in the agricultural sector, he passed the entrance exam to become a baker.
Freshly graduated, he settled in his workshop. He currently shares it with Gauthier, from Grigne de Gauthier. A true sharing of knowledge and expertise.
Vincent sees this workshop as an opportunity to unite the artisan bakers. It's not competition, there's room for everyone!
The concept
Le Fournil du Loup is an honest and human project. There are no secrets about the ingredients or the way we work.
He is convinced that good bread requires organic, quality, local ingredients and craftsmanship.
Vincent, together with his colleague Benjamine, pays great attention to his clients. Whether it's about their diet or their financial capabilities. He will always adapt.
The personal touch
Vincent follows a rather unique method, developed by a dietician in Toulouse.
The bread is prepared with little leaven (only 1%) and the fermentation of the dough is long (about 15 hours at 20°C). The advantage: the breads are denser but the glycemic index is much lower, which makes the bread more digestible!
Thanks to feedback from customers who usually have digestive problems, Vincent realises that by not kneading the bread, it becomes more digestible.
For more information...
Vincent and Benjamine want to expand the team so that they can continue to satisfy their customers. They place great emphasis on well-being at work and do their utmost to maintain a pleasant working environment.
The bakery profession is a job of passion. It is a question of finding motivated people who are not discouraged when faced with shifting working hours.
We wish him the best of luck in growing his team and continuing to create this solidarity between artisan bakers.