Our specific training courses to improve your skills
As well as delivering top-quality organic flours, in 2012 Minoterie Suire and Minoterie Girardeau decided to help bakery professionals develop their skills and expertise..
For over 10 years, Atelier m’alice has been providing top-level training in baking, pastries, patisseries and snacks. We offer Qualiopi-certified group or personalised training courses that combine technical baking skills with a friendly, professional approach..
Our bakery technicians pass on the art of cultivating different starters and leavens and the art of organic baking, to make breads that are as beautiful as they are delicious. Minoterie Suire’s organic flours ground on natural flint millstones are renowned for producing more hydrated doughs, but it’s the mastery of traditional starters and bread-making techniques that gives the finished products a balanced taste and improved digestibility.
Our partner trainers are experts in their fields, including Meilleurs Ouvriers de France (MOF), World Champions and French Champions. Often entrepreneurs and established bakers, they guarantee training that reflects the reality of the craft of baking.
Our “Organic and Sourdough” CAP
We offer a CAP (vocational training certificate) in Organic and Sourdough Bakery for adults undergoing retraining at the heart of the Suire flour mill, in our family-run mill on the banks of the River Sèvre in Boussay..
Designed to restore sourdough to its former glory by passing on our unique expertise, our organic baking experts work with trainees in small groups. The aim is to enable them to produce a range of organic breads and pastries using traditional starters: mastering sourdoughs, artisan pastries, traditional organic breads, etc.
Our “Sourdoughs and Tradition” training course
A short course (3 days) run by Frédéric Kerberenes, this enables bakers to master new techniques for making our most traditional recipes, such as our Tourte de Meule, Tourte de Seigle on hard sourdough, Pain d’Autrefois (honey, hazelnuts and grapes) and Pain à la châtaigne.
Help with setting up artisan bakeries
Supporting artisan bakers is a mission that Minoterie Suire has always set itself. In partnership with the ACTE service, we can advise you throughout the process of setting up or developing your small-scale bakery.
We’ll help you make your project a reality, supporting you on specific issues such as: choosing the right business, your financing dossier, equipment requirements and all the support services linked to your bakery business.
Progression aid partnership with ABC
The ABC initiative supports artisan bakers in their day-to-day work with legal issues, human resources, day-to-day management, financial management and social issues. Thanks to a team of specialists in business management and our on-site facilitator, ABC offers a 100% personalised approach tailored to your needs.
The ABC initiative regularly brings its members together to discuss key issues and proposes tools tailored to their needs.
Because baking is a profession based on passion and expertise, we are a partner of ABC – Artisan Boulanger Convaincu – which helps you promote the practice and pass it on to your customers and your teams.
Research and development : tradition and innovation
Our passionate team perpetuates the traditional expertise of Minoterie Suire while continuing to innovate to improve the quality of our flours, sourcing quality wheat and devising new recipes for our customers.
R&D: Innovating for our bakers
With changing consumer demands and production techniques, the world of bakery has to innovate. Our R&D department designs pure or blended flours to meet the growing demand for diversity, nutritional quality and taste from our baking customers. We work on refining, grain size, ash content, colours and textures of our flours, and carry out quality tests in our test bakeries. This innovative approach means we can help craft bakers and patissiers in their development processes.
We also research starters, sourdoughs and the bread-making process for stone-ground flours, in collaboration with INRA and our customer Biofournil.
- The test bakerye
Working closely with our R&D department, we create and test new flour blends to meet our customer needs.
- Bread-making tests
We carry out bread-making tests under controlled conditions in accordance with the BIPEA protocol (NF V03-716), for the rheological characterisation of wheat and flour.
- Creating new recipes
Our experts develop new recipes to satisfy our customers’ demand for diversity and improve their bread-making processes.