Encuentre la historia de Damien, el entrenador en panadería del Atelier me alice animado diariamente por la transmisión de los conocimientos entre panaderos.
Damien LÉCOT discovered the profession of baker during his internship in 3rd grade. A passion that never left him. It is quite natural that he passed a CAP Baker followed by a mention bakery, then a professional Baker patent. All completed by a CAP Pastry chef to master the 2 caps of the profession of baker-pastry.
Damien spent two years as a baker-pastry manager before arriving at the Girardeau Flour Mill to become a baker technician and trainer. Its training and advanced courses in bakery are given everywhere in France, especially in the South-West but also internationally (Beirut, Belgium, etc.).
His asset in his career is undoubtedly his relationship. Listening, he knows how to get the best out of every interaction with others. His patience and good humour make him a great teacher. He describes himself with a gentle character:
“If I were a bread I would be a Norwegian with fruit for its sweet and mellow side that matches my character.”
Beyond his personal skills, he is concerned about the work well done and how to do it:
“What I love about this job is to take living raw materials such as flour and leaven and turn them into quality finished products.”
His best memory in his profession is his first course «Tradition et Levain» with Frédéric Kerberenes. It allowed me to discover a multitude of breads and the different techniques of bread making. It was a moment of sharing and transmission, very enriching.” Discovering the field of possibilities in the bakery trade and perpetuating this knowledge is Damien’s ambition. Being a baker trainer is a true vocation. “What I love about being a bakery trainer is sharing knowledge and techniques with other people, whether it’s with other bakers, customers or colleagues.”
The future of bakery according to Damien LÉCOT is in a more and more qualitative bakery with a diversification and a desire to differentiate from the GMS (Large and Medium Surfaces) or industry. In short, the future is about creating more original products.”
That’s why it offers training and advanced courses in baking around the work of leaven, the essential raw material to create a unique bread excellence.