2019: BO&MIE opens its second address in Paris

In summer 2019, BO&MIE passes its first real milestone: the model developed on rue de Turbigo is duplicated. The second shop opens in early July at 359 rue Saint-Martin.

The first address in figures

Zepros documents this turning point. At the time of the article, Turbigo was doing around a thousand tickets a day for an annual turnover of €1.5 million.

The new address represents an investment close to €700,000, for eighty square metres and some thirty seats. From opening day, the outlet notes footfall above forecasts: more than six hundred people and more than three thousand euros a day.

≈ 1,000

tickets a day at Turbigo (Zepros, 2019)

€1.5M

in annual turnover

≈ €700k

invested on rue Saint-Martin

Growing without changing the product

Asked about the reasons for this growth, Jean-François Bandet puts forward principles that are nothing spectacular: made in-house, real raw materials, respect for preparation times. Eggs rather than a mix, vanilla rather than a flavouring, doughs shaped on site.

It is this line that should allow the house to grow without making the product the adjustment variable — the same one the Lab will defend five years later, on another scale.