Drôle de Pain: responsible bakery

Drôle de Pain is a socially responsible bakery committed to inclusion and sustainability. By offering work placements to vulnerable individuals and embracing circular economy practices, it creates real impact. With support from LaNef and the EIF, Antoine Soive expanded his mission, opening new bakeries and creating jobs.

Antoine Soive is a baker in Montpellier, who is firmly committed to social responsibility and environmental sustainability. Antoine’s education, experiences, travelling and curiosity increased his sensitivity towards groups at risk of exclusion. This is why he is determined to do his bit and help others through what he loves – baking and ‘petite restauration’.

Work placement for the vulnerable

At Drôle de pain, since 2013, Antoine offers work placements to persons from vulnerable groups like ex-convicts, substance abusers or unemployed persons facing social exclusion. They make up about half his workforce.

“The challenge is twofold,” he explains. “To convey professional skills so that they improve their employability and can stand on their own two feet when the placement is over; and work on basic life-skills, like professional behaviour, self-confidence or communication. It’s hard work sometimes, but it’s very rewarding. Everyone is learning here. Everyone.”

No matter how small your impact may be, you have to try. ”

- Antoine Soive

All-round circularity

To minimise his carbon footprint, Antoine sources materials like flour and wheat locally and uses renewable energy to power his project. The bakeries are also equipped with second-hand furniture, but most interesting is perhaps the approach to waste management: “Our waste is picked up and delivered by bicycle to a farm just up the road, where it is converted into compost and used to grow fruit and vegetables that we then buy for our products” explains Antoine, illustrating perfectly what the circular economy looks like.

New bakeries, more jobs

With financial support from LaNef in the form of a loan guaranteed by the EU and backed by the EIF, Antoine was able to make the necessary renovations to open a second bakery and with time, ten new employees were hired to run it.

Now running three bakeries and employing over twenty people, Antoine has no doubt that social enterprise is beneficial for everyone involved – the staff, the company and the economy. “For me it’s about values. It’s more than just senseless capitalism. It’s a tiny contribution, but it’s something to make things better.”