After a year of preparation and checks, Guillaume Fiévet received his official goldsmith diploma, a recognition that rewards the “homemade” and local origin of some products.
“The profession has changed. 100% homemade is lost… But I want it! Which explains why I have so many collaborators elsewhere. Otherwise I will be alone to open boxes of ready-made products”. But this is nothing. Ninth. “There is no way”, as the young people say. Guillaume Fiévet has a certain idea of the profession of pastry chef, and the profession pays off quite well since, at 52, he has just obtained his certification Craftsman en Or.
An entire career
After his apprenticeship with Henri Desrameaux in Valenciennes, Guillaume Fiévet quickly established himself in the heart of the Quercitaine city. “Becoming a pastry chef? It’s old. I already wanted to be when I was very littlelet the big man go. It must be said that my parents were already in the restaurant business”. Except they rather poured into the barbaque. “Butcher-character-restaurant!” A profession that does not tempt him. “The meat? It’s cold”, He smiles. To the mortis rigor of carcasses he prefers the soft warmth of a pastry oven. It’s like this. “And then the pastry shop allows you to express your creativity more, I think. It’s the manual work that I like.” Years and several hours of work later, the man is in charge of 2 shops, which feed each other. More than 10 employees work in pastry and savory products at Le Quesnoy, while 3 make bread at Englefontaine.
Respect for the profession
The Fiévet house does not lack guarantees of quality. The first of them? Last. It has already been 19 years since the Solesmois alarm clock rang very early in the morning to raise the shop curtain, six days a week, and for long days. And this despite growing competition from supermarkets. What else ? Pastry chef. Patigo… what? Guillaume Fiévet is not only a pastry chef, he has also been a master pastry chef for 18 years. Recognition and distinction awarded to less than 20 professional pastry chefs from the Hauts-de-France. A small circle of craftsmen, all of whom have become good friends, who share a certain idea of the trade and its values. Finally, the last proof of the seriousness of the Fiévet house – if necessary, and no less important: the customers, of course. “Some come from Cambrai, Caudry, but also from Bavay, Aulnoye or Maubeuge”, assures the chef. It’s because they have to be bloody tasty, this big boy’s cakes so that his clientele gobble for miles before gobbling down his pastries. Especially at the price of oil right now!
A new honour
However, in the last year, Guillaume Fiévet has set himself a new challenge: to obtain certification Craftsman en Or (read below). “Let’s say it allows us to question ourselvesHe smiles. But above all this implies respecting a certain number of checkpoints, in particular on the “homemade” and the origin or selection of products, raw materials: butter, sugar, milk, eggs, chocolate, etc.” After several checkups: Hooray! The craftsman has received his diploma. It is precisely gold (the craftsman, not the diploma!) A new title to decorate his workshop, in view of the customers. Although when you enter Guillaume Fiévet, it is above all his pastries that you notice first…!
En devenant Artisan en Or, Guillaume Fiévet s'engage à … ... vous accueillir chaleureusement dans un environnement propre, vous écouter et vous renseigner, à former les membres de son personnel à leur métier, à réaliser des analyses micro-biologiques régulières par des laboratoires accrédités, à contrôler le bon respect de la chaine du froid, à fabriquer et identifier ses pâtisseries "fait maison", à diversifier ses produits, à utiliser des arômes naturels pour les produits maison, à proposer une offre diversifiée de 20 produits maison minimum en vitrine dont 10 en biscuiterie, etc. Délivrée par la chambre de métiers et de l'artisanat des Hauts-de-France (CMA), la certification Artisan en Or s'obtient à l'issue d'un process validé par l'organisme certificateur Certipaq, et peut être octroyée dans 10 filières : boulangerie, pâtisserie, boucherie, charcuterie, chocolaterie, biscuiterie, restauration, micro-brasserie, fromagerie et poissonnerie.
