Emile Wincour, the son of a farmer who became a miller before changing jobs to be a baker, has just finished his third year at with the goal ofmaking his dream come true: selling the bread made on his family’s farm.
To accomplish this, he’s drawing upon everything he learned at Vatel: “my theoretical management courses and food hygiene courses are used on a daily basis,” as well as his other skills: “I learned a lot in my internships, such as patience, being on time and always doing a good job. Generally speaking, Vatel taught me the importance of being precise and exacting and self-discipline. Qualities that are key in a bakery.”
Emile trained as a baker, and created a tasty bread, made from locally sourced products, which is cream colored. What’s his secret? “My Vatel oenology courses triggered an awareness of assembly. Just like a wine-maker who assembles several different vintages, the secret of my bread lies in the alchemy of several different types of wheat.”
A pragmatic person, Emile first consolidated his delivery activities and became the preferred supplier for several restaurants, caterers, hotels and supermarkets in the neighborhood. His customer service was impeccable, orders were well managed and his products sold out... like hot cakes.
His brother Jules decided to join him and together they opened up the first Emile & Jules shop in the 17th district of Paris. It was like coming back home for Emile, as this shop is located just a few minutes from his former campus.
Shortly after opening, they were all over in the papers. On February 6, 2015, French Elle magazine even wrote that “some fans go all the way across Paris to buy bread.” And there’s good news, as they’ll be opening up a second shop within the next few months!
“Our customers are there because our bread is good of course, but also because of our transparency on what goes into it. Everyone today is concerned about traceability, and customers appreciate the fact that we source 100% of our products locally. This is why the signs and our shop as well as our Internet site both have pictures of our farm and fields.”
And the star in the bakery is Emile’s “signature bread,” called oreiller or “pillow” bread in English, which lasts up to five days.
Heading a team of 17, Emile never hesitates himself to get his hands dirty making bread with them, thus ensuring a friendly and motivational atmosphere.
Just 20 years old and Emma has already lived in France, in Germany, in Belgium and in England. She’ll tell us about her international experience with the Marco Polo exchange program from Paris to Brussels.Read more
Emma Lacour, who loves travelling and showing her photos on gastronomy and the French art of hospitality on Instagram, tells us why she decided to study in this field.Read more
Mathilde Corbin, who has taught at Vatel Nimes for the past five years, is an expert in events management and a coach for MBA students in this Specialization.Read more
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Currently, in her 2nd undergraduate year, Océane Pilot has already and repeatedly experienced the power of the alumni network of Vatel Bordeaux. Testimonial.Read more
What do Vatel students do when they are not training or in class? Some, like Maxime Culosse, decide to beef up their resumes.Read more
While the international outreach and mixture of theory and practical application convinced Milo’s parents, it was employability and quick promotions in the hospitality industry that seduced Edouard’s...Read more
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From Montenegro, Tunisia and India, more than 60 students came to Nimes to do their international internship at the Vatel Hotel.Read more
Food and beverage manager and sommelier at Les Tables Vatel in Bordeaux, Julien Borreil likes to learn and discover.Read more
Accepted at Vatel Nantes, Lou Nguyen ends her admission interview by trying on clothing. By the way though, why wear a uniform and what do students think about this?Read more
Hired even before they received their degrees, the Vatel Lyon class of 2018 has great jobs again this year!Read more
How can students appreciate and retain a theoretical course? With a professor who has worked in this industry and has lots of stories to tell!Read more
You could say that Irene Melero, who speaks Spanish, Italian and French, is an expert in how to learn foreign languages! Let’s have a look at her background and educational philosophy.Read more
Vatel Nimes 4th year students came in second place in the nationwide “Challenges for Youth and Companies” competition. What did they decide to promote? A hotel of course!Read more
Vatel students: your 4th year mission, should you choose to accept it, is the following: drawing up a development strategy to increase Chinese tourism in your city, working closely with the Lyon Metropolis.Read more
A 2010 alumnus, Francois Perraud is now a Financial Controller at the Nantes Radisson Blu. Coming September, he’ll also be a Vatel Nantes faculty member!Read more
Vatel Bordeaux Academic Director Ludovic Glorieux presents his missions and a complete overview of the strengths and challenges for the Vatel Group entity in Gironde.Read more
Who is Isabelle Cassini, a Vatel Nantes professor?Read more
The next Worldwide Hospitality Awards will be held in one month: support the Marco Polo program candidacy by voting here right now!Read more
We wish you all a great academic year and a special welcome to the first class of Vatel Nantes.