Behind the scenes at the BO&MIE Lab

The Lab came into service in May 2024. Two thousand square metres on two levels, in Clichy, for a fit-out investment of €4 million. It runs seven days a week, with three teams working in shifts. Travail & Sécurité, the magazine published by the INRS, devoted a report to it in March 2025.

Making more without making it differently

The Lab doesn’t replace the bakehouses in the shops: it supplies them. Part of the finishing is still done on site, proving and baking in particular, so that bread and viennoiseries come out of the oven a few metres from the counter. The change of scale is upstream, not in the final gesture.

The tool

A ten-metre sheeter, a 300-kilo mixer, a water-jet cutter: the machines are there to absorb the volume and to spare the teams the repetitive strain. Every week, the Lab uses close to five tonnes of flour, around 600 litres of cream and three tonnes of butter — figures recorded in 2025.

The gestures, and the people who make them

The design of the site involved specific work on musculoskeletal disorders, carried out with the support of the Cramif. That is the subject of the article: reducing physical strain while deliberately keeping the manual gestures that make the difference in the shop window.

2,000 m²

on two levels, in Clichy

€4M

of fit-out investment

10 m

of sheeter

5 t

of flour a week

What comes out of it ends up every morning in our bakeries, and the way it is made is detailed in our craft.