“Modernising the bakery without ever straying from in-house production”

In early 2026, Tendances Restauration devotes an in-depth interview to the house. Jean-François Bandet looks back on the birth of the project on rue de Turbigo in 2017 and on meeting Magali Szekula at Ferrandi.

The first pillar

It is stated without detour: made in-house. In the beginning, each bakery handled its own production. As the network grew, part of the expertise was centralised at the Clichy Lab, where around eighty people were working at the time, while key steps continue to be carried out in the shops.

Centralising is not industrialising

It is the most useful point of the interview, and the most often misunderstood. Bringing skills together on one site is not about replacing the hand: it is about holding the level of expertise as the number of addresses grows. A single tourier, the laminated-dough specialist, alone in a neighbourhood bakehouse cannot carry twenty references; a team of touriers can.

The outlet notes the model’s other features: recipes renewed regularly, premium locations, and the will to build a bakery brand rather than a network of points of sale.