Baking & Snack - June 2018 - 34
LA MIE CALINE
chain operate under the Monts Fournil SAS, founded
by Mr. Barreteau, who, with family members, is still
actively involved in the business.
Since its last expansion, the company has steadily invested in new equipment and operational efficiencies to
add capacity, develop new products and enhance quality
and food safety. During Baking & Snack's tour of the bakery
in February, Mr. Babarit pointed out the latest installation
of a new Rademaker croissant line will bolster capacity to
16,000 pieces an hour from 9,000 on the existing system.
Likewise, the bakery is installing a new Rademaker
sheeting line with a Mecatherm proofer for yet-to-beannounced baked goods later this year.
"Our baguettes receive a
traditional resting time to
make sure they're made
the proper way."
Stéphane Babarit, La Mie Caline
A symbiotic relationship
At La Mie Caline's central bakery, product development
works hand in hand with production - an initiative that
Mr. Babarit has overseen during the past 10 years to encourage innovation within the confines of operational
During a tour of the facility, he noted that a crossfunctional team of franchisees and R&D personnel
dreamt up 60 product concepts last year, many of which
were developed in the central bakery's lab and test kitchen using VMI mixers, Polin ovens and a host of other
sheeting and makeup equipment. During the process, La
Mie Caline relied on internal taste testing as well as feedback from external focus groups to evaluate and finetune the prototype products.
For further validation, the company initially sold
them in a handful of La Mie Caline pilot stores to obtain direct consumer feedback. In all, Mr. Babarit announced, about 15 of those new products ended up being rolled out systemwide.
Maintaining ongoing innovation on such a large
scale requires an operation that melds highly automated
production lines with more labor-intensive ones for a
handcrafted touch. It's not unusual to see only three or
Top: After intermediate proofing, rested dough pieces travel through makeup to
gently create elongated strings.
Bottom: Yeast-raised donuts float in a fryer that flips them over halfway through
the 1 ½ -minute process.
34 Baking & Snack June 2018 / www.bakingandsnack.com