You pass by regularly in Toulouse, in Occitania and in New Aquitaine. The sign of bakery-restoration La Panetiere extends today to all the south-west with more than 200 stores. An Aveyron success story.
It all started with Fernand Moly in 1936, an artisan baker in Drulhe, a village near Villefranche-de-Rouergue. His son Bernard Molyva build the group. First by creating a production unit in Causseroux in the town of Villefranche-de-Rouergue and by opening a network of stores. The network now has 220 stores in France, including 100 stores integrated into the group and nearly 650 employees. The group is now managed by Guillaume MolyFernand’s grandson, who also has 120 franchise shops or so-called holders of a La Panetière – Secret de pain brand license.
“The success of our brand is based on our Aveyron terroir, summarizes Christophe Tanchaud, manager of the franchise network but also of auditing, training and recruitment. As Aveyronnais we buy our raw materials from the Aveyronnais, only tonight the wheat to make the bread with the charcuterie for the sandwiches. We will look for all the products in the terroir of our regions. Hence the symbolic name of the panetière which means rack, and for us bakers a bread rack.”
The success of our brand is based on our terroir of Aveyron, sums up Christophe Tanchaud, the manager of the franchise network and recruitment.
“Our management team is supported by two developers, specifies Christophe Tanchaud. Our company has recently undergone intensive development. We went up to fifteen points of sale opened per year. Then it was calmer with the covid. But the activity, on the other hand, benefited from the covid. With the closure of restaurants, many people will come to discover bakery catering.
The hundred stores of the La Panetière group recorded last year a turnover of 80 million euros not to mention the one hundred and twenty franchisees who manage themselves independently.
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