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They both decided, from the start of their entrepreneurial adventure, that they would work with the raw materials and use their skills to turn them into something exceptional.
They understand the real value of an apple, a pound of butter or a pound of flour, and are happy to pay a fair price for top quality ingredients. But, by the same token, they could never bear to throw unsold items away.
For many years they looked for ways to clear unsold items – particularly bread – and turned to charities. They soon realised how hard it was to find a charity that would be ready to travel to them and pick up the unsold items at the end of a day’s trading, on the understanding that, on some days, there would be nothing to collect.
It was then they had the idea of offering their customers products from the day before at a reduced price, making it an attractive offer for the customer and avoiding added complication for shop staff. The offer has been boiled down to four types of “recycling pack”.
- Recycling pack of 4 individual pastries,
- 4-person dessert recycling pack,
- 8-person dessert recycling pack,
- Bread recycling pack: 3 or 4 loaves, which can be kept for several days
In each case, the cakes and bread are already wrapped, in white boxes or kraft paper bags, meaning that when customers ask for a recycling deal, service is quick and easy. Customers benefit from quality products at cut prices, and waste is avoided.
An Instagram account has been set up – @larecycleriedgedp – showing the number of recycling packs available in the shop.
Claire Damon also assumes there will be a reduced choice of pastries after 5pm. So she reduces her losses at the end of the day, and makes customers aware of the importance of ordering in advance if they want a specific product.
Through the actions we’re taking and the values we hold so dear, we’re also influencing the actions of those around us, our colleagues and our customers.
Marie Loones for relais Desserts
After passing through the kitchens of Alain Ducasse, the laboratories of Ladurée, without forgetting the Ritz, Claire Heitlzer finally opens her workshop and her online shop at the end of October! Under the name «Claire & Producteurs», this concept will defend the values dear to the Alsatian leader: eco-responsibility and gluttony.
Jeffrey Cagnes will open the doors of his own shop on 21 September in Paris (17'). The opportunity to discover the universe and the creativity of the one who has made his ranges in the prestigious Maison Stohrer, the oldest pastry shop in Paris!
The Omnivore Fall Culinary Festival will take place from 11 to 13 September at the Parc Floral in Paris and will feature pastry. You will meet among others Jade and Jacques Génin, Nina Métayer, Michaël Bartocetti, Christophe Michalak or François Josse!
La Maison Pierre Hermé recrute deux chocolatiers en CDI au sein de son établissement situé à Wittenheim en Alsace. Les postes sont à pourvoir immédiatement. Vos candidatures à l’adresse suivante : firstname.lastname@example.org
Le Chardon Bleu – Olivier Buisson – recrute un btm pâtissier et une mention complémentaire en pâtisserie. Toutes les informations ici.