Par Marie-Geraldine Dartois
Published on 3 Feb 23 at 20:06 See my news Follow L’Éclaireur – La Dépêche After conquering the United States, the New York Rolls arrive in France. They are a hit at the Au Pain d’Hervé bakery in Espeaubourg in the Oise. In addition, they are organic and made with local products. (©L’Eclaireur-La Dépêche)
The bakery The Herve bread To Espaubourg tries to overcome the economic crisis. It relies on its production of New York Rolls. Explanations.
Philippe Torloting, the new manager of the Herve bread To Espaubourg (Oise) and his team are teeming with ideas.
At a time when bakers are struggling with the energy crisis, here is one who is betting on novelty.
In Espaubourg, the baker is trying to find solutions to the crisis. “There is even a strong trend and an explosion of requests” concerning les New York Rolls.
A happy baker? This is surprising at the moment.
I took over the bakery, created 25 years ago by Hervé Quera with the aim of offering gourmet and healthy products made from local and organic raw materials.
Philippe Torloting.New manager of Le Pain d’Hervé Bakery
The objective of the one who was before advertising is to “boost the economic and social link through events and actions around the trades of baking and crafts”.
The bakery Herve’s Bread decided to launch, a few weeks ago, the production of organic and local New York Rolls.
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We are now producing more than 150 Rolls per day, whereas at the beginning we were at around ten per day.
Philippe Torloting
The New York Rolls are a hit
Le Pain d’Hervé uses its know-how in homemade pastries to create unique creations: les New York Rolls.
Launched in several bakeries in New York, in the United States, this circular croissant in the shape of a donut quickly flooded social networks.
And today, this supreme croissant arrives in the Oise and on the markets of the region with Le Pain d’Hervé.
The New York Rolls from the bakery Le pain d’Hervé are available in several flavors (©photo Philippe Torloting)
Four flavors are already available: Pistachio Ganache, Vanilla Cream, Raspberry Jam and Chocolate Spread.
Since the takeover of Pain d’Hervé by Philippe Torloting, no less than 20 new products have been offered in addition to a whole range of special breads and the traditional baguette, without chemicals or improvers.
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Overcome this difficult period
“We are convinced to offer gourmet products that are good for your health, chemical-free and favor the local economy. This is how we will manage to overcome this difficult period,” assures the new manager of Pain d’Hervé.
All the ingredients of the puff pastry are French and local products.
“The milk and eggs are ingredients from farms located less than 5 km around the bakery. And the flour comes from a mill less than 50 km away”.
There is no middleman. The costs are therefore lower.
Philippe Torloting understands the distress of his colleagues who work in the traditional way. Commodities went up. Butter and cream have increased for everyone, even for Le Pain d’Hervé.
80% of production cooked over a wood fire
80% of our production is cooked over a wood fire. This energy has increased, but at a lower cost compared to electricity.
Philippe TorlotingThe bakery Le Pain d’Hervé
Philippe Torloting advocates a rapprochement between the bakers of the sector. For him “unity would be a strength”.
This is also why he does not hesitate to invite local producers during open houses. But he also wants to make his job known to young people by collaborating with schools.
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2023-02-03 08:00:00
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