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 %
your life
Supported by
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>

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