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In order for us to enjoy warm croissants and crispy baguettes in the morning, a baker had to get up at 3 a.m. to knead the dough, degas it and shape each loaf. And before that, the same baker tested their recipes over and over again to find the perfect dosage. The profession of baker is a profession of passion, patience and precision.
Most importantly, it is also a team job. Anne Le Moigne-Matinet, manager of Tartefine, quickly understood this and surrounded herself with experienced craftspeople and passionate employees to develop French know-how in Luxembourg.
After a 20-year career in the aviation industry, this businesswoman took the courageous step of creating her own bakery-pastry shop in Luxembourg “from A to Z.” With a pastry chef’s diploma in her pocket and having just moved to Luxembourg City, she noticed the absence of traditional French bakeries. “I did not intend to become a pastry chef, but it seemed essential and to me to follow this training to understand the craft to develop it as well as possible.”
Thanks to the support of Chambre des Métiers and her participation in the Fit4Entrepreneurship programme, she was able to launch her project. In April 2016, the Tartefine bakery-pastry shop opened its doors in the Bonne-voie district. “On our opening, there was already a queue outside,” she recalls with a smile. Since that day, local customers and tourists alike come to this small bakery to discover the French specialities prepared each morning by the craftspeople in the back room. Croissants, brioches, baguettes, farmhouse bread, rye bread, but also Breton shortbread, (“I come from Brittany, so this was a must-have!”) fruit tarts and cookies that delight the local children at snack time. “We prepare everything in-house, and also bake traditional Luxembourgish treats, such as pâté au riesling, or special requests by customers, such as the Roscon de Reyes cake that the Spanish eat on Epiphany!” A bakery is a place of delicacies and is not limited to bread, pastries and cakes. Tartefine is no exception to the rule as they also offer organic ice creams made on the spot, chocolates, jams or fruit jellies.
After having opened a second “Tartefine BIO” shop in Gasperich in 2018 and taking over the Cayotte pastry shop in Esch at the beginning of the year, Anne Le Moignet-Matinet has just opened a new bakery and concept store in Strassen. Traditional know-how is certainly not about to die out any time soon. And that’s great news!
To know more about the training in craft activities, visit cdm.lu and handsup.lu