Lhe Sutar district, long removed from the life of Anglet, has begun its transformation. The Covid-19 pandemic has upset the original schedule a bit, but now the 71 apartments, divided into four buildings, are completed and occupied. Commercial spaces are also beginning to live. The first was the Le Studio de Morgane hair salon, at the…
Lhe Sutar district, long removed from the life of Anglet, has begun its transformation. The Covid-19 pandemic has upset the original schedule a bit, but now the 71 apartments, divided into four buildings, are completed and occupied. Commercial spaces are also beginning to live. The first was Le Studio de Morgane hair salon, at the end of 2022. A few weeks later, Eddy and Émilie Gailing set up their bakery, called T’M le pain.
The beginning of a new adventure for the young couple who, until then, worked as employees in a bakery in Busquet. “That’s where we met,” smiles Emilie. This is also where Eddy first won the Best Baguette award in 2014.
True recognition
This time, he has just obtained it as sole master aboard his bakery. He won it as part of the competition organized by the Federation of Bakers of Pyrénées-Atlantiques and it was awarded to him as part of the CHR (café, hotel restaurant) and food trades fair. Horestawhich took place at the Halle d’Iraty in Biarritz, from March 19 to 21.
4,500 cars make the round trip on the Cambo road daily
A real recognition, from a blind tasting by a jury of professionals, which takes into account many criteria. “This award comes at the right time, says Eddy Gailing, we have just opened and we need visibility. »
Nevertheless, the first months of activity confirmed Émilie and Eddy in their choice to start by creating their own bakery. The market study, which the couple commissioned, confirmed their idea of coming to Sutar. “There has never been a bakery in this district, which has around 2,000 inhabitants. People who have lived there for a long time have told us of their relief,” continues Eddy. “There are none either in Arcangues and Bassussarry, the neighboring towns, and 4,500 cars make the round trip daily on the road to Cambo. »
Labeled flour and special breads
To attract all this potential clientele, Eddy has chosen to work only with flour made from Label Rouge wheat from the South-West. It also offers a range of special breads, made from certified organic flour, and uses only natural yeasts, without improvers or additives.
A job that requires getting up very early in the morning to prepare the different kinds of bread. “I am present from 4 a.m. to 6 p.m.,” says Eddy. Émilie, for her part, arrives at 7 a.m. and closes at 7 p.m. Parent of two young children, the couple chose to close on Wednesdays and Sundays.
T’M le pain also offers snacks at mealtimes “We receive many people who work in the sector. Especially people who are on construction sites and appreciate being able to park easily, even in a truck. »
In the coming weeks, a Vival supermarket will open right next to the bakery. A nursery should also see the light of day in Sutar, as well as a municipal office with decentralized services.
