History in the baking

By Audrey SomnardLex Kleren Switch to French for original article

From finance to financiers, the little almond cakes, Simon Loutid has taken the plunge. At 28 years old, this former Excel spread sheet professional took the apron to launch his own cake brand. A daring bet because he wants to combine passion and humanistic values. Portrait.

After business school and a master's degree in auditing and finance, Simon Loutid had completed the stages of a classic career in the financial sector. The young man was destined for a career like so many others, making numbers talk. But he also had a not-so-secret passion outside of work: baking. "When I was studying in Paris, I was very frustrated because I didn't have an oven in my small studio. Then I went to Italy on an apprenticeship and there I had everything I needed to cook. I started baking cakes whenever I had some free time", he recalls.

The cakes were appreciated by his co-workers, who were initially touched by his initiative, but who started to question it: "Obviously they were happy, I often brought cakes to the team, but my boss soon wondered why I was doing all this", when the young man was just trying to share his passion. With no specific plan, Simon enrolled in the CAP (Certificate of Professional Aptitude) in pastry making as an independent candidate. He then spent his evenings and weekends preparing for the exam. Without really thinking about the future – "I didn't have any particular thoughts about the after CAP" – the young man has an entrepreneurial streak. He knew that he would not finish his career as an employee but had no precise idea of what he wanted to do. The certificate gave him legitimacy in the world of pastry, a new string to his bow.

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