“La Manufacture des Chefs” bounces back from the health crisis

Bruno Caironi opened his 450 m2 laboratory “La Manufacture des Chefs” in 2021 in Troyes, where he offers artisanal production of premium products for catering professionals. To maintain his business during the health crisis, he has decided to develop a sweet range to complement his savoury range.

Bruno Caironi explains that “the health crisis had weakened the restaurant business, so we had to adapt and develop a new range: patisserie”.

The company was assisted by the Business Sud Champagne team in setting up and acquiring new equipment. A €72,000 subsidy from the Grand Est Region enabled the company to acquire new machinery. For Research and Development, Bruno Gervais, former head pastry chef at the “Comtes de Champagne”, was consulted to draw up the catalogue of sweet products. Between them, they have developed over fifty pastry references based on their own recipes.

“We also know how to create bespoke solutions based on customer requirements, which is a real added value for us,” emphasises Bruno Caironi.

From production to baking and assembly, everything is carried out in the laboratory, then stored in the cold rooms for packaging before delivery.

“We don’t hold any stocks. Customers place an order, we manufacture and deliver”, explains Bruno Caironi.

Bruno Caironi comes from a family of restaurant owners and caterers in the Aube region, and has been back in his home region for the last ten years. He began his apprenticeship at the Michelin-starred Le Bourgogne restaurant in Troyes, then trained on the Côte d’Azur, notably with Roger Vergé, where he met Alain Ducasse, to whom he was to become the main right-hand man for many years, whether in Juan les Pins, Courchevel, Paris or Monaco. In 1994, he was the Michelin-starred chef of his own restaurant at the Domaine de Villeneuve in Bar-sur-Seine, then in 2013 at La Parentèle, he took over the family business in Villemoyenne, where he created ‘Caffè Cosi, la Trattoria’ and a laboratory for the juice business. In 2016, Bruno Caironi moved to Troyes to set up his Trattoria, followed by his loyal colleagues and his partner Sandra Bérard, manager.

In 2021, the “La Manufacture des Chefs” laboratory will be moving to Torvilliers, where a team of 4 full-time staff and 2 apprentices has been assembled. It is currently looking for a pastry chef (pasta specialist). In the next 12 months, 2 new recruits are planned. Its customers are top-of-the-range culinary professionals, both nationally and internationally. “We want to remain craftsmen and produce gourmet recipes using quality products,” emphasises Bruno Caironi.

In order to expand the savoury range and strengthen the sweet range, the company is looking to invest in new cooking machines in particular. Cuisines And Co” has a number of projects, including the opening of a shop in the centre of Troyes.