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Before embarking on his career as a baker, Simon Loutid worked worlds away in finance. It was during a corporate internship in Turin that he started trying out recipes, making his very first cakes in his tiny studio apartment.
And that was that – he had caught the baking bug! Back in Luxembourg, Simon taught himself everything he needed to know to obtain a vocational qualification in patisserie and confectionery (CAP Pâtissier). He loved spoiling his colleagues with his delicious creations, and in 2021, decided to turn his passion for baking into a full-time job and adventure.
“I loved my old job as a financial controller, but there was no scope for creativity or sharing, both of which are important to me.” After plenty of playing around with recipes, Simon was ready to market three products ‒ chocolate and almond cookies, ‘financiers’ almond muffins and ‘moelleux au chocolat’ chocolate muffins ‒ under his brand name ‘Simon le Financier’ (Simon the Finance Guy). “When I decided to start baking professionally, I wanted as many people as possible to be able to enjoy my cakes, and to sell them in as many places as possible.”
The young baker was keen to collaborate with sheltered workshops, to give people with disabilities an opportunity to grow and thrive in the workplace. He partnered up with one in Capellen (where his baked goods are made), and another in Dudelange (where they are packaged). “I trained the bakers myself and I’m extremely proud to see them working independently today to produce our recipes.”
All Simon le Financier cakes and cookies are made using 100% natural ingredients, with no additives, and, wherever possible, local products such as Luxlait PDO butter and Moulins de Kleinbettingen flour.
With his products on sale in some 15 outlets across Luxembourg, Simon is proud to have successfully brought his sweet treats to a large number of consumers. In a bid to continue satisfying his sweet-toothed customers, he is currently developing new recipes ‒ including cookies in exciting flavours like matcha tea, white chocolate and macadamia nut. “I am taking it slowly and moving at a pace that works for my production team.” Simon continues to excel in his new profession (he’s just obtained his CAP Boulangerie qualification) and hopes that his delicious cakes will be enjoyed for many years to come. His recipe for success? Passion and sharing.
More information: www.imonlefinancier.com
Header picture: Lugdivine Unfer