Having set up “Le Trianon”, the renowned pastry and chocolate shop in Angers, Michel Galloyer opened a bakery chain with a difference: “Le Grenier a pain”. In the warm, friendly setting of these artisan bakeries with red floor tiles, wooden beams and lovingly chosen antique furniture from French country markets, customers can watch bread being baked the traditional way all day long.
Michel Galloyer is a teacher at France’s Ecole Nationale Superieure de Patisserie and a consultant with the Professional Pastry School of Japan in Tokyo. He is a member of the Relais Dessert International Association and a full member of the Academie Culinaire de France. He has been awarded the Palmes Academiques, France’s highest academic honour, a Rabelais d’Or and a Mercure d’Or.
Since 1998, the success of the “Grenier à Pain” has never wavered. In 2010, no fewer than three new stores were set up in Boulogne, Poissy and Rennes. Anne-Marie Guillard, initiator of the project in Paris, and Michel Galloyer have given an individual soul to each of the thirty bakeries that exist today.
A strong team spirit is a trademark of all “Le Grenier à pain”. Employees are united by a common desire: to provide excellence and inimitable flavour and savour of the “Le Grenier à pain”. Bakers and pastry-makers are carefully taught at the Training School which has trained hundreds of companions – the etymology of “companion” is … “someone who shares bread”!
Since the creation of the bakery in Beirut (Lebanon), “Grenier à Pain” keeps going to the international level: from Japan, where Michel Galloyer is very famous, to the Middle East, China and Russia. The French know-how of production of true French bread and pastries finds enthusiastic followers everywhere.
But what will be the next challenge? “The future belongs to those who believe in their own dreams”, says Michel Galloyer, who doesn’t simply dream, but acts!