Nicolas Puget, owner of Ô Pain Délicieux, came up with the idea to only open between the hours of 4pm and 8pm so that people can buy bread on the way home. He also does not open on weekends, which is unheard of in France.
École Internationale de Boulangerie
Puget, who used to work on an organic olive farm and a vineyard at Domaine Chateau de Rieux before starting his own business, attended École Internationale de Boulangerie (EIDB) in Noyers-sur-Jabron, France, where he learnt the skills to become an artisan baker.
The training is specifically oriented towards natural leaven baking and the use of organic raw materials.
All the products he makes are 100% organic using 'farine Moulin Prichard' flour, including bread, brioche, muffins, cakes and biscuits as well as gluten-free recipes.
His bakery has become so popular in Montpellier in the south of France that customers queue up outside the shop before the doors open to buy his baked goods that he prepares and bakes in the ovens on-site at the venue from 11am.
Puget admits there is a still a long way to go to embrace the organic trend but he hopes that, given the success of his bakery, he will be able to expand and open more shops.
“I don’t see the point in opening early in the morning when people are getting up to go to work. It makes more sense for me to cater for people who are returning home and want to buy freshly made bread or delicacies for consumers who want a 'snack' on-the-go, visiting friends for an ‘apero’ or dinner with family,” he said.
Any food that is unsold is donated to a local epicerie and the charity St. Vincent de Paul Society.