Baking & Snack - June 2018 - 32
LA MIE CALINE
"We use only 100% French
wheat. We never use
margarine, only butter. Local
farmers provide our milk."
Stéphane Babarit, La Mie Caline
itors to their little bakery, Andre Barreteau along with
his wife Michelle and sister Catherine created the prototype of takeaway shops offering gourmet grab-andgo snacks and wholesome meals. They toyed with
supplying emerging supermarket in-store bakeries
but thought building a bakery and takeaway business
of their own would be the most successful prospect,
and it was.
By the mid-1990s, La Mie Caline began to flourish. Mr. Barreteau then built a 40,000-sq-ft central
bakery in 1996 to supply the chain with baked goods.
As the number of La Mie Caline franchisees doubled
from 100 in 2001 to 203 in 2012 and flourished geographically, the facility expanded three times. The
most recent expansion was in 2010 when the company switched to providing the stores with par-baked
breads instead of frozen dough. Today, both the
wholesale production facility and the La Mie Caline
A versatile inline system outfitted with three mixers and 12 fermentation tanks
creates high-moisture doughs for the baguette line.
AMF Bakery Systems introduces a complete line of Sigma Arm Mixers for the mixing
of cookies, crackers, buttermilk biscuits, pie doughs and a variety of other specialty
snacks. The sanitary frame design provides easy access maintenance combined with
an innovative direct tilt system for improved safety and more efficient maintenance.
Your bakery is our world.
complete bakery solutions | www.amfbakery.com | 1-800-bakers-1
32 Baking & Snack June 2018 / www.bakingandsnack.com
a markel food group company