Applications are open until September 30, 2026. Applications are open until September 30, 2026.
Farinez'vous - Bakery, artisanal and inclusive
Farinez'vous boulangerie, which opened in Paris in 2009, combines traditional know-how, local production and an inclusive approach to create delicious, socially responsible products every day.
Domitille Flichy founded Farinez'vous with the aim of creating an artisan bakery to help people find employment. Conceived as a link between training and traditional business, the structure is now based on a cooperative model. This opens doors to an equally deserving public, who are rarely offered opportunities due to a lack of flexibility.
"It was so obvious, I just had to say, why not start a bakery?"
Paul is the baker in charge of all the millstones for the three stores. He works exclusively with sourdough, which gives the breads (wholemeal or special, depending on the day) a slight acidity, better preservation and increased digestibility. Slow fermentation, which he masters with precision, allows him to work in a more controlled, artisanal way. Farinez'vous offers a fairly short range of breads, as they are very demanding in their choice of products, with good raw materials, also for viennoiseries.
"Making sourdough bread was a choice at the outset, because of the quality and the interest for us, as a training and integration organization, in training people in the concept of sourdough, so that they understand the difference and know how to work with it".
The company, committed to a process of transmission and inclusion, has already opened an integration school and regularly takes on trainees. A commitment that Paul values for its human and formative dimension. Eco-responsibility is also part of their approach. As part of their training, the structure has set up a program to raise awareness of eco-actions.
Today, the challenge is twofold: to establish the school's operations, while consolidating the recently opened boutique. Farinez'vous is a resolutely artisanal project, committed to the local community.
Winner for the first time of the "Fabriqué à Paris" label, and prize-winner in the "Artisanat alimentaire" category for their rye bread, this opportunity enabled the company to promote the quality of their products and their approach, and to make new contacts with committed local players.
"I'd already heard about the label, but I didn't think we were upmarket enough to apply. I was wrong, in the end, we even received an award!"
Practical information:
Bakeries: 74 rue Clisson, 75013 Paris 9bis rue Villiot, 75012 Paris 19 rue du Château des Rentiers, 75013 Paris
