Frédérick Hawecker, CFI Ambassador
His background
Born in Luberon, Frédéric Hawecker began his training with a CAP at the hotel school in Marseille. While his passion was pastry making, his brother Guillaume started working in the hotel business. After having traveled throughout France and Europe as a Compagnon du Devoir for 7 years, Frédéric assisted the instructors of the École Nationale Supérieure de Pâtisserie in Yssingeaux in 2000.
It was in 2002 that the two brothers' paths converged: they decided to settle together in their native Provence. They took over a century-old pastry shop in Châteaurenard, which they named the Pâtisserie-Chocolaterie Hawecker. It was at this time that Frédéric decided to take the " Best Workers of France " competition in chocolate and confectionery, where he was a finalist in 2007, then a winner in 2011.
Let's talk about CFI
"The CFI cabinets and chambers allow for ideal control of fermentation and optimal results thanks to units with high power, good sealing and a gradual and smooth cooling down process, which does not disturb the products and ensures optimal quality. The C-Touch is a completely intuitive control, easy to use for everyone and with easily accessible and modifiable programs. "
"CFI CABINETS AND CHAMBERS HAVE [...] CONSISTENT POWER, GOOD AIRTIGHTNESS AND A GRADUAL AND SMOOTH COOLING DOWN, WHICH DOES NOT DISTURB THE PRODUCTS".
Thierry Meunier, ambassadeur Pavailler
His background
At just 10 years old, this native of a small village in the Orne region was already putting his foot down by assisting his father, a baker, in his work; the beginning of a vocation! After his apprenticeship, at the age of 19, Thierry Meunier joined the ranks of the Compagnons du Devoir. At the age of 24, he started teaching at the CFA, then at the INBP. In 1991, he opened his first bakery in the 18th district of Paris. Encouraged by his peers, he passed the "Meilleurs Ouvriers de France" bakery competition and obtained the prestigious title in 1997.
Today, Thierry Meunier, at the head of two brands in the capital, is a key figure in the world of bakery. Passionate and educational, he has trained bakers all over the world and continues to promote the respect of the French tradition.
A word for our 3 brands
"Pavailler, Bertrand-Puma and CFI have been well-known brands for many years, and have shown themselves to be attentive and responsive. The Fermentolevain developments, the development of the Compact range, and now the Nova Trad process, for example, were born out of feedback from the field, which has been implemented and which will bring many benefits to bakers. "
"MY PAVAILLER OVEN is great AND SHOWS REAL ROBUSTNESS AND COOKING QUALITY!"
Rodolph Couston, bertrand-puma ambassador
His background
Originally from Avignon, Rodolph Couston didn't get into the business by chance either. This competitor has baking in his veins: he represents the seventh generation of bakers in his family! Currently a consultant baker and teacher at the CFA Saint-Roch in Avignon, Rodolph has been passing on his passion and values to the many students under his responsibility for years.
A finalist in the "Best Craftsmen of France" competition in 2011 and 2015, he came very close to winning the title. Far from being discouraged, Rodolph redoubles his efforts and tries again for the next edition of the competition. We will be at his side to encourage him and follow him during his next tests.
Quality processes
"The NOVA TRAD process will help bakery professionals to meet their customers' demands and bake continuously while optimizing production and reorganizing their workday. NOVA TRAD will allow them to have hot baguettes all day long in less than an hour, and will ensure the quality of traditional French bread to obtain a top-of-the-line baguette. It is a process that respects the dough and will allow to carry out doughs between 24 and 48 hours with agility and efficiency. "
