Baking & Snack - June 2018 - 36
LA MIE CALINE
Building a world around corporate responsibility
La Mie Caline and its parent company, Monts Fournil SAS,
are committed to a continuous strategy to reduce their
environmental impact, according to Stéphane Babarit, director of R&D and industrial process at its wholesale plant.
Those initiatives include 85% waste recovery from its
central bakery through recycling, internal wastewater treatment, biodegradable films, eliminating plastic bags and
reducing packaging materials. Mr. Babarit added that the
company is steadily reducing its carbon footprint and even
installing solar panels on new La Mie Caline buildings.
Additionally, the French food company created an ecoresponsible purchasing policy that includes such initiatives
as eventually using only cage-free eggs by 2025. It's all
part of its farmer-to-manufacturer effort.
And the owners want to get everyone - employees,
company franchisees, their employees, consumers and
suppliers - involved. As the company motto says: "Let's
cuddle (or "Caline" in French) our planet."
36 Baking & Snack June 2018 / www.bakingandsnack.com
four people working on a line that makes thousands of
baguettes an hour while 15 others work side by side to
meticulously finish off individual pastries or inject chocolate cream filling into eclairs in a 50˚F room in another
area of the facility. Mr. Babarit said the goal here is to
create sweet goods that look like they were handmade
on-premise at La Mie Caline outlets.
Overall, the central bakery is divided into four product categories: bakery, pastry, puff pastry and catering. About 230 people work on three shifts, five days
a week at the ISO 9002-rated facility for quality standards. The site is also IFS-certified within Global Food
Safety Initiative guidelines. In the hallway leading to
the entrance, the bakery recognizes team members with
names and photos and highlights those who are HACCP
coordinators for different shifts in each department.
Moreover, visitors must undergo a rigorous food
safety process, including sanitizing hands and feet
before entering the production area. In some departments, such as the catering area where employees make
croque-monsieur - a baked ham and cheese sandwich