Louisette is the administrative name of Damien’s bakery. The contraction of the first name of his grandparents Louis and Josette. They created the Saint-André bakery in 1963 at 26 de la route nationale. And that’s still where Damien is installed. He took over from his mother, Claude, in 201 4, and developed his breads and pastries towards more local craftsmanship.
Classical education was not Damien’s thing. “I spent my time drying off and was always stuffed at the bakery. At the end of the 1st, mom accepted that I go to train to do this job”, he recalls. And he didn’t pretend. A revelation for him. In baking, he went as far as the master’s certificate in Rouen. He was then 25 years old. It wasn’t enough.
Little by little, without upsetting the usual family clientele, Damien has changed his bread. He worked on the advanced fermentation of his sourdoughs, selected flours more appropriate to his know-how. Barbu du Roussillon (produced in Pia), an endemic variety of wheat, or small golden spelled (from the Tarn), are his favorite flours.
It works without a kneader which gives a bread with a thick crust. His artisan breads have not fazed his loyal customers and won over others. And its pastries are a delight for Saint-Andréans. He also makes the pita breads of his friend Jérôme who created the Catalan Kebap. However, he keeps a cool head. “Growing up is good (it now has 8 employees) but i want to be in my lab”, concludes Damien.