Do you know the Grand bakery? But yes, the specialist in whipped meringues. It was Fabrice Grand who brought this ancient recipe from a baker, created during the war, up to date. Today, with his partner Gwenaëlle, they are keen to make everything at home: from the flour to the kneading, everything is local. Their credo: to please people. And this even if they have to get up at two in the morning every day!
Fell in flour from an early age
“I was next door to the baker Monsieur Mossière who ran a bakery in Cluses. From the age of 8, I spent all my free time with his son in the bakehouse. It is natural that I turn to this profession. I will spend two years in a bakery apprenticeship, then a year in pastry making before working in Mont-Saxonnex. "
A new adventure for two
“After three years as an employee in the bakery of Mont-Saxonnex, we decide, with my wife Gwenaëlle, to take over a bakery in Scionzier, based on two stores. We work with our team of eight people in the joy and good humor and that is not negligible. "
When we love, we don't count!
“As craftsmen, we want to do everything in-house and in traditional ways. We offer quality products with local products. Our pastries are traditional but we allow ourselves a few follies by modernizing certain recipes such as our famous whipped meringue: we coat it with chocolate or cream to amaze your taste buds! "
Their cute sin?
“A Paris-Brest for Madame and a Black Forest for Monsieur! "
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