Since the beginning of the month, The Fournil Jean-Jaurès replaces the Intermarché Hot Point. In this artisan bakery, the bread is made entirely on site with local ingredients, such as the flour that comes from Dijon Céréales. “Our wish is to develop regional products; that’s what our customers are looking for, ”explains William Thuel, 49, owner. In addition to the sale of twelve breads, the shop will soon offer menus snacking as well as a breakfast formula, from 6.30 a.m., and a snack, from 4 p.m. The place has around thirty-five seats for on-site catering.
Two bakers have been hired, and William Thuel is looking for an apprentice to complete the team which also includes four sales assistants.
The investment amounts to around € 500,000.
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