Cyril, manager at Matmut during the week and soon to be a baker near Rouen, on weekends!
By Adrian Filoche
Published on
“I’ve always loved everything that revolves around cooking. My weekends, my evenings, I spend them cooking, ”says Cyril Hervieux, 52, manager at Matmut. This inhabitant of Bihorel, near Rouen (Seine Maritime), finally decided to take the plunge by launching its micro-bakery, entitled Bouldam. “I started by making bread for my friends,” he explains. Hence the name Bouldam, as the contraction of “La Boulangerie des amis”.
“At the beginning, it was not a success”
When he started in the bakery (he passed his bakery CAP in 2020 during the first confinement), Cyril started by using his household oven for his first confections. “And then, it started to take me more and more time,” he explains.
The bread, I had tried to make a little on my own. At first it was not a success. I’ve done much better since I got my CAP.
The love of bread and flour in his veins, he launched crowdfunding for which he hopes to collect 4,000 euros. He finally recovers the tidy sum of 7,000 euros.
At home, he then rearranges a 12 m² room which becomes his bakery: “We have to optimize the space! He is equipped with a kneader, a professional oven: “the most important part”, a pastry lathe (a refrigerated preparation table intended for pastry professionals) as well as a crumbler (a bread grinder that turns unsold bread into breadcrumbs). “This allows us to work on zero waste, insists the craftsman. Its important to me. »
Various breads
In his work, Cyril also wishes to highlight short circuits. “I work with a peasant miller baker who makes the flour at the Arbalète mill, near Saint-Maclou-de-Folleville. »
I want to carry out long fermentations and use less salt, for healthier and more nutritious breads.
The baker only makes special breads (and not baguettes): country-style, seeded, wholemeal, spelled bread, but also burger or hot-dog buns. And for sweet pleasures, he wants to offer brioches and madeleines. Its menu will evolve, depending on the weather and the seasons. For example, he imagines chestnut breads at the end of autumn.
“I also reserve the right to make a ‘baker’s surprise’, a special bread every month, depending on what I want to do,” continues the artisan.
First batches at the start of the school year
As for orders, these are made via the The Bouldam Facebook page. “Customers can place an order until Thursday to pick up the bread from me in Bihorel on Saturday,” says Cyril. He expects a maximum of 100 orders per batch. “The idea is to stay in the micro-bakery spirit. »
In the more or less near future, he would like to find drop-off points in Rouen, to facilitate deliveries.
Currently on vacation, this new baker intends to launch his activity with a first professional batch at the end of August/beginning of September. Alongside this passion, he will keep his job at Matmut. “Every week, my Saturday will be dedicated to bread! », it will end with a smile.
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