A day at BO&MIE, as seen by Transgourmet

The PÂTON report, published by Transgourmet with Omnivore and Marge Design, offers a format rare in the trade press: twenty-four hours spent inside one house, from the first bakehouse to the offices.

One hundred and fifty people, half of them in production

At that point, BO&MIE has around one hundred and fifty employees, nearly half of whom work in production. Head office fits in about twenty people: human resources, accounting, communication, development.

≈ 150

employees in 2024

≈ 50%

in production

≈ 20

people at head office

Communication is home-made too

The report notes a choice that often surprises: communication strategy and digital content production are handled in-house. The principle is the same as for the products — what we master, we make; what we don’t master, we don’t offer.

The report finally documents two developments then in preparation: Aix-en-Provence with SSP and the arrival in Saudi Arabia. It also notes that the SNCF tender had been won against established chains.

The format of the report matters as much as its content. Following a whole day, from the five o’clock bakehouse to the afternoon offices, shows what an interview never shows: the number of tiny decisions that separate an intention from a product in the window.