This Parisian bakery turns waste into delicacies

In an artisan bakery, managing unsold stock is a daily challenge. " It's a real problem ," admits Constance, one of the founders of Pompette! Faced with this reality, the Paris-based bakery has chosen to turn this constraint into an opportunity by developing recipes designed to enhance the value of yesterday's bread. This practical approach is part of a wider reflection on food waste and the responsibility of artisans.

Renaissance: zero waste bread

Based in Paris, but deeply inspired by Provence, Pompette! is a family bakery run by three sisters from a line of bakers. The brand boasts a neighborhood spirit and artisanal know-how, with everything made on the premises. A first address was opened in the 19ᵉ arrondissement, while the second, located opposite Beaubourg, caters to a more touristy clientele with a terrace and specialty coffee. But the DNA remains the same: " We're a classic, gourmet bakery, where everything is homemade ," insists Constance.

At the heart of their new products is Le Renaissance, a bread designed with zero waste in mind. The principle is simple: unsold bread is first annealed at low temperature for several hours, " until it has the texture of rusk. " Then we grind it and remix it with quality flour," explains the founder. These breadcrumbs are then incorporated into a new dough, with wheat flour and sunflower seeds. The result is a bread with a generous crumb and crisp crust, sold at a more affordable price than the company's other breads.

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The same logic applies to the dry cookies developed by the bakery. made from small spelt flour, honey and around 30% breadcrumbs from unsold bread, they illustrate an approach that is both simple and ingenious. " It ' s an accumulation of little things that makes it work and make it profitable ," explains Constance. Crunchy and rustic, these anti-gaspi cookies reflect the company's ambition to reduce waste while offering gourmet products.

Behind these initiatives lies a deeply human dimension. For the founders, waste is not just an economic issue. " In the evening, when you throw things away, you don't just think about the money you've lost. Above all, it's horrible to throw away food. it hurts my heart, because it's been done by our teams who have given so much of themselves," confides Constance. It's a conviction that guides their choices, and reminds us that craftsmanship is as much about respect for the product as it is for the work.

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With these new creations, Pompette! demonstrates that a bakery can reconcile tradition, creativity and commitment.

• Where? Pompette! 20 rue du Renard, 75004 Paris