Jean-Pierre Olivero’s mission
Jean-Pierre Olivero became a baker over 25 years ago, through his love of bread and his reading of Gaston Lenôtre.
The creator of several bakeries, he mastered wood and electric baking, and long fermentations were the order of the day: liquid sourdough, hard sourdough, fermented dough, poolish…
He then decided to return to his first love: being at the center of the bakery, staying connected to the material in his bakery, located in Bédoin, at the foot of Mont Ventoux.
He works there with his wife Stéphanie, their son Enzo and Serge, his partner from the start.
His experience and work led him to develop the “Mill in the Bakery” concept: getting back to basics, making a decent living from his profession, having the time and feeding people with the finest of intentions. In this way, he develops home-made flavors that are immensely pleasing in a minimalist, authentic bread-making concept that he wishes to share with all and sundry.
The mill concept in the bakery
In 2006, Jean-Pierre and Serge sketched out a plan to install a mill in the bakery. The idea took shape with Gilles Servonat, a Soufflet salesman, and Jérôme Reynard, a miller and producer of small spelt in the Pays de Sault region, who advised Jean-Pierre to invest in an ALMA PRO mill.
Jean-Pierre did a lot of research into milling, planning, and the best formula to work with to obtain breads with unique flavors in the simplest of processes.
The results were clear: sales of speciality breads exploded, and the bakery became highly profitable. His customers loved the bread, and kept coming back for more and more.
The formula had been found: the mill would be more than just a work tool; located in the store, it would speak to Jean-Pierre, Serge and Enzo’s commitment to bread-making.
The concept of the mill in the bakery is as much a human success story as it is an entrepreneurial one, with figures to back it up.
Jean-Pierre would like to share his enthusiasm with all bakers: this project is a success and everyone should benefit from it. But the bakers had to be able to find grain.
Gilles Servonat and Charles Joussely, both working at Moulins Soufflet, believe in the project; together with Jean-Pierre, they want Moulins Soufflet to be able to offer selected, clean grain packaged in 25 kg bags to every baker with a mill.
Getting things moving is never easy, and it was with the arrival of Hugo Montjaux as National Sales Manager that the project took shape: Moulins Soufflet wanted each of its bakers to be equipped with the best mills within their bakery, with a delivery service for organic grain prepared and delivered in 25 kg bags.
Jean-Pierre Olivero offers training, click here to find out more!