La Maison Boulangerie - Café

Help us to create our bakery-café at the intersection between gastronomy and ecology.

Project visual La Maison Boulangerie - Café
End date
Out of €15,000
134 %

Our commitments

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CHAMBRE DE METIERS REGIONALE DES PAYS DE LA LOIRE DELEGATION DE LOIRE ATLANTIQUE supports the project La Maison Boulangerie - CaféEcole internationale de boulangerie supports the project La Maison Boulangerie - CaféCMA France supports the project La Maison Boulangerie - Café

La Maison Boulangerie - Café

<p><strong>Who are we?</strong><br /> For more than 12 years we&rsquo;ve been living at the heart of creative metropolis like Shanghai, Paris and London.<br /> A profound need to kick-start our own enterprise and to settle in a forward-looking city led us to Nantes on the French West coast. &nbsp;<br /> This new enterprise had to reunite our shared passions of culinary arts and hospitality. &nbsp;&nbsp;<br /> 3 years of prep, highs and lows, trials and errors pushed us to launch this new (crazy) project of building from scratch our own bakery-caf&eacute; cum eatery. It had to be organic, sourdough and focusing on all fermentation methods to enhance all local produce at our disposal. &nbsp;&nbsp;</p> <p><img alt="" src="" width="100%" /></p> <p>Farmer-trader&rsquo;s grand-child, Pierre-Antoine grew up on the French West coast. After pursuing a career in the creative sector at <strong>Wolff Olins</strong>, <strong>Carr&eacute; Noir</strong> and <strong>Cossette</strong>, Pierre-Antoine wanted to give a new meaning to his life by learning the sourdough baking craft. His strong interest in natural fermentation led him to work across Europe at bakeries exploring how to push further sourdough baking like <strong>e5 Bakehouse</strong> in London, <strong>Ten Belles Bread</strong> Paris, <strong>Mirabelle</strong> Copenhagen and <strong>Pain Pain</strong> at Cap Ferret near Bordeaux.</p> <p>Happy encounters like Alexandre Bettler from <strong>Today Bread</strong> and Thomas Teffri-Chambelland inspired and guided him to graduate from the international baking school (<a href="" target="_blank">EIDB</a>).</p> <p><img alt="" src="" width="100%" /></p> <p>Chin-Jy grew up in a family of entrepreneur-restaurateurs in the Netherlands. She made her first professional steps in&nbsp;the restaurant world and after studying languages she specialised&nbsp;in international recruitment.<br /> By combining her passion for hospitality and her human resources experience, she realised how important internal culture is, in order to build a dream team.<br /> Meeting <strong>Violet Cakes</strong> folks and Lucie Mavlian from <strong>Allpress Espresso</strong> in London encouraged her to learn barista&rsquo;s skills and envision a convivial coffee-shop where artisans, artists, and the public can meet. &nbsp;&nbsp;&nbsp;</p> <p><img alt="" src="" width="100%" /></p> <p>Our multicultural team is composed of Bakers, Pastry chefs and Baristas. Alessandro Mancini, Konatsu Maruyama, Mathis Crivalero and Manon Cornier are all looking forward to be welcoming you at La Maison. &nbsp;</p> <p><img alt="" src="" width="100%" /></p> <p><strong>What kind of project?</strong></p> <p><img alt="" src="" width="100%" /></p> <p>Our project combines 3 types of offers:</p> <p><strong>Bread and pastries</strong><br /> Our artisan sourdough bread is organic, made from stone-milled&nbsp;local&nbsp;flour and go through a long fermentation process offering healthy and delicious baked goods.&nbsp;<br /> Our pastries are inspired by French tradition and cross-cultural recipes with the best ingredients at our disposal.&nbsp;</p> <p><strong>Coffee and tea</strong><br /> Our specialty coffee is roasted by <a href="" target="_blank">ALLPRESS</a>&nbsp;with a wide range of espresso and filter coffee. Our loose leaf tea is carefully selected by Mercia Vila Cornelas from&nbsp;<a href="" target="_blank">PATCHOULI &amp; CO</a>.</p> <p><img alt="" src="" width="100%" /></p> <p><strong>Creative space </strong><br /> Our space to host public is designed like a forum where we can organise culinary, workshops, teambuilding or other corporate events.<br /> Our space is kids friendly and we will organise culinary workshops and other events for the little ones.&nbsp;</p> <p><img alt="" src="" width="100%" /></p> <p>Our friend&nbsp;<a href="" target="_blank">Oliver Helfrich</a>&nbsp;designed a living identity for La Maison always full of surprises.</p> <p><img alt="" src="" width="100%" /><img alt="" src="" width="100%" /></p> <p><strong>Where?</strong><br /> At the <a href=",-1.5640349,19z/data=!4m13!1m7!3m6!1s0x4805ec0117191f11:0x70ee9a1574897a69!2s36+Rue+La+Noue+Bras+de+Fer,+44200+Nantes!3b1!8m2!3d47.2067773!4d-1.5634877!3m4!1s0x4805ec0117afb979:0x99b4ff51776caf05!8m2!3d47.2068256!4d-1.5634621" target="_blank">36 rue La Noue Bras de Fer</a>, La Maison Boulangerie &ndash; Caf&eacute; is located right at the heart of Nantes city creative district. Surrounded by <strong>Les Machines de l&rsquo;&icirc;le</strong> touristic attraction, <strong>Stereolux</strong> concert hall, <strong>Creative Factory</strong> start-up incubator, Nantes <strong>Beaux-Arts</strong> fine art school and many other forward-looking businesses and institutions.</p> <p><img alt="" src="" width="100%" /></p> <p><img alt="" src="" width="100%" /></p> <p><img alt="" src="" width="100%" /></p> <p>We&#39;re building from scratch our bakehouse from a raw concrete space of 220m2 with our architect <a href="" target="_blank">Atelier MIMA</a>&nbsp;(<a href="" target="_blank">AJAP 2018</a>&nbsp;winner). Surrounded by glass window our space will allow us to &quot;make see it making&quot; our work in full transparency. From the central door, you can enter right in the middle&nbsp;of our workspace to discover our products on the counter leading to the coffee-shop space located at the street corner.</p> <p><img alt="" src="" width="100%" /></p> <p><img alt="" src="" width="100%" /></p>

Allocation of funds

<p>To build this artisanal workspace the investment is significant.<br /> We&rsquo;ve already gathered funds from banks to finance all of the main construction work and equipment. We&rsquo;ve also won an entrepreneurship prize to help cash flow and coach us along the way (<a href="" target="_blank">R&eacute;seau Entreprendre Atlantique</a>).</p> <p><strong>However, we need your help to finalise the interior design.</strong> With your support, we can bring to life this kind of space and host you in the best conditions.</p> <p><img alt="" src="" width="100%" /></p> <p><strong>15 000&euro;<br /> To build our work table/counter made of experimental minerals </strong><br /> At the heart of our workspace, a 16 meters long monolith piece of furniture that will connect the bakery workspace to the coffee-shop. At one end a bakers&rsquo; table where we will shape our daily bread and on the other end a presentation counter for our products and prep space for baristas.<br /> This one of a kind furniture is designed by <strong>Atelier MIMA</strong> architects and we will collaborate with Julien Dupont from <strong>Atelier Flexible</strong> (architect and experimental furniture designer) to build it from local and upcycled materials. This 100% local composite mineral, will be made from local stones and sand&nbsp;to give them a new value. The experimental approach will create a surprising result and will demonstrate that we can combine ecology, functionality, and impact in bakehouse furniture design.</p> <p>We will push upcycling principles to reuse all of the counter structural wood to make additional furniture for the coffee-shop.</p> <p><img alt="" src="" width="100%" /></p> <p><img alt="" src="" width="100%" /></p> <p><img alt="" src="" width="100%" /></p> <p><strong>18 000&euro;<br /> To build a boutique store &nbsp;</strong><br /> With 18 000&euro; we can build the counter and create a boutique store in the coffee-shop. A modular shelving system will allow us to present all of our artisanal products (biscuits, travel cakes, jams, preserves) made in-house and all of our partners&rsquo; (farmers, millers, roasters, weavers, ceramists and other collaborations with like-minded designers).</p> <p><strong>20 000&euro;<br /> To go further </strong><br /> With 20 000&euro; we can not only finalise the interior design of the bakery-caf&eacute; but also push further our product offering focusing on gastronomy and ecology. Think organic ice-creams and granitas, sourdough waffles, or heritage wheat pasta. With this amount, we can buy some of the basic equipment: ice cream turbine, waffle pans, fresh pasta machine.&nbsp;</p> <p>&nbsp;</p> <p><strong>Your help is crucial to bring to life this new kid of space. </strong><br /> We thank you with all of our hearts for your support and we&rsquo;re looking forward to be sharing beautiful moments with you as soon as we open this summer.</p> <p><img alt="" src="" width="100%" /></p>


Featured reward

La Maison Kit


  • 57 contributions
You're a real ambassador for La Maison ! To thank you we've put together our best kit*: Tasting basket (x2 loaves, brioche, x2 cookies) Reusable re-wrap®bread bag by Oliver Helfrich (made from fair-trade organic cotton bio to store daily bread and avoid packaging waste) Collector poster (designed by Oliver Helfrich) x5 Postcards (designed by Oliver Helfrich) + grand opening invite + Allpress coffee or Patchouli&Co tea + your name credited as a contributor *Delivery possible upon request.

Grand opening invite


  • 10 contributions
Un BIG thank you for your contribution! We invite you to celebrate with us our grand opening where you will be treated with all of our favourite recipes. You name will be credited as a generous contributor on our website.

Estimated delivery: September 2019

Our favourite sourdough loaf


  • 29 contributions
To thank you for your generous contribution we will offer you our favourite sourdough bread : Le Pain des Anciens. For us, it is the original bread, the way our ancestors baked it. Bien cuit crust, wholemeal colour crumb, you will be able to keep for a week easily, more flavours and easy to digest with its 16 hours of fermentation. A bread made for sharing right at the centre of the table. + grand opening invite + Allpress coffee or Patchouli&Co tea + your name credited as a contributor

Estimated delivery: August 2019

KeepCup® reusable cup and Allpress Espresso coffee


  • 1 contribution
Stop single use cups waste and discover our speciality coffee roasted by Allpress Espresso. La Maison in collaboration with KeepCup® offer a blown glass take-away cup with lid and cork protection band. No more waste with your KeepCup® and cherry on the cake, you'll benefit from a discount everytime you bring your re-usable cup to La Maison. We also add a bag of Allpress Espresso speciality coffee. Choose from beans or ground coffee throughout a selection of espresso blend and single origin (Ethiopia, Bresil, Guatemala, Indonesia). *We can deliver upon demand with the addition of delivery cost.

Your tasting basket


  • 18 contributions
We've selected for you a tasting basket* composed with our organic breads and pastries. Including, x1 sourdough loaf, x1 brioche, x1 rugbröd rye bread, x1 cookie. + grand opening invite + Allpress coffee or Patchouli&Co tea + your name credited as a contributor *Delivery possible upon request.

Brunch for 2


  • 14 contributions
**SPECIAL LAUNCH OFFER** We offer a special deal for our brunch launch. We've selected a range of sweet and savoury treats for 2, including: - Speciality coffee or tea (x2) - Sourdough bread toasts + a choice of butter, gianduia, jam and peanut butter - La Maison pastries (x2) - Granola, yoghurt, honey and seasonal fruits - Fruit juice (x2) - Brunch platter (Eggs, cheese, proscuitto, seasonal vegs)

Signed poster


  • 15 contributions
Oliver Helfrich designed a collector serie of posters for La Maison. Choose your favourite illustration within those five La Maison designs and we will send you a nice print-out at A1 format with our team signature!

re-wrap® Bread bag


  • 15 contributions
You buy regularly artisan bread? This bag is for you! We've worked with social enterprise to create this bread bag made of organic cotton, perfect to store your sourdough loaf at home. Large herringbone handles allow you to use it just like a tote bag and we've added a drawstring so you can completely close it for ideal storage. Limited supply of this special edition illustrated and designed by Oliver Helfrich. + postcards selection + opening party invite

Bread Club membership


  • 13 contributions
Welcome to the Bread Club ! You will enjoy a 3-months membership at La Maison. Every week we will save for you a 1kg or organic bread. Furthermore you will be invited to all of our events for a year. As a proper Bread Club member you will also receive your La Maison Kit (bread bag, poster and postcards)*. + grand opening invite + Allpress coffee or Patchouli&Co tea + your name credited as a contributor *Delivery possible upon request. In crust we trust!

Discovery bread class


  • 6 contributions
You would like to discover the fascinating world of sourdough bread making? This class is for you! During a half day course, you will be greeted in our bakehouse to learn the basic knowledge required to bake your own sourdough bread. During a breakfast session, we will teach you how to take care of your sourdough starter culture "Levain", then we will make together up to 3 sourdough bread recipes. At the end of this half-day you will leave with your own bread production and your levain that you can keep feeding back home so you can produce bread whenever you fancy it. Includes breakfast and you own bread production. Limited places available. No pain no gain!

Estimated delivery: September 2019

Baker's stage


  • 1 contribution
You are a bread geek and perhaps you dream to become a proper baker one day? This stage is for you! You will spend a full production day in our bakehouse. We will go through all of the main steps: mixing, fermentation, shaping and baking and we will develop the scientific theoretical foundation of sourdough baking. At the end of the day you will leave with you own bread production and the perfect baker's kit. This offer includes: Baker's breakfast and lunch 6 loaves of your own production La Maison recipe booklet Baker's gear (Artifact® apron, banneton, dough scraper) Live free and bake!

Coffee-shop privatised


  • 3 contributions
We offer you the opportunity to privatise our coffee-shop space to organise off-site meetings or other events. This offer includes*: Coffee-shop room privatised for a day Breakfast and lunch buffet for up to 20 people Bottomless drinks (coffee, thea, micro-filtered water) *you can customise this offer upon request. **La Maison Privatised** From 2400€ you can privatise La Maison (coffee-shop + bakehouse). Perfect to organise an event of a team-building activity, we will work with you to design an unforgetable day. Please contact us at for a customised offer.



  • 1 contribution
**Special offer for Patronage and Sponsorship** From 1600€ you can become our Patron or Sponsor. (contact us at to organise offer) You believe in our project and you want to take part to La Maison's development, become our patron! By becoming our patron (individuals or corporations*) you enter in Le Maison history as a founding sponsor. We will save for you our crème de la crème offer, you can customise the offer, for example from 5000€ we can include: Bread supply for life**. Bread Club member for life and access to all of our events. Possibility to privatise La Maison once a year. Name or logo credited in our website and retail space. La Maison kit (bread bag, poster, postcards) *For all enterprises we can provide a fiscal receipt. **Bread (almost) for life, we will save you 1kg of bread per week during the next 20 years!

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