French baker defies tradition by changing his opening hours to suit consumer lifestyles

By Jenny Eagle contact

- Last updated on GMT

A French baker has defied tradition by changing his opening hours to suit the 'on-the-go' consumer trend.

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. 

'On-the-go' snacks

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. 

 

 

 

 

Related topics: Ingredients, Bread, Markets

Related news

Related products

show more

GemPro Wheat Proteins

GemPro Wheat Proteins

Manildra Group USA | 13-May-2020 | Product Brochure

Wheat proteins provide more than just strength. If you are looking to boost protein, improve rheology, or enhance texture, it all begins with wheat proteins....

The rising challenge of clean label baking

The rising challenge of clean label baking

DuPont Nutrition & Biosciences | Recorded the 12-Mar-2020 | Webinar

Addressing consumer trends versus product quality and process efficiency
Clean label bread represents a growing opportunity within Europe. 'Natural'...

Developing with Plant Protein for Success

Developing with Plant Protein for Success

Almond Board of California | Recorded the 19-Feb-2020 | Webinar

Join the Almond Board of California (ABC) to discover the positive attributes almonds bring to plant-based products and learn more about protein-rich ingredient...

Related suppliers

Follow us

Products

View more

Webinars