Emile Wincour, the son of a farmer who became a miller before changing jobs to be a baker, has just finished his third year at with the goal ofmaking his dream come true: selling the bread made on his family’s farm.
To accomplish this, he’s drawing upon everything he learned at Vatel: “my theoretical management courses and food hygiene courses are used on a daily basis,” as well as his other skills: “I learned a lot in my internships, such as patience, being on time and always doing a good job. Generally speaking, Vatel taught me the importance of being precise and exacting and self-discipline. Qualities that are key in a bakery.”
Emile trained as a baker, and created a tasty bread, made from locally sourced products, which is cream colored. What’s his secret? “My Vatel oenology courses triggered an awareness of assembly. Just like a wine-maker who assembles several different vintages, the secret of my bread lies in the alchemy of several different types of wheat.”
A pragmatic person, Emile first consolidated his delivery activities and became the preferred supplier for several restaurants, caterers, hotels and supermarkets in the neighborhood. His customer service was impeccable, orders were well managed and his products sold out... like hot cakes.
His brother Jules decided to join him and together they opened up the first Emile & Jules shop in the 17th district of Paris. It was like coming back home for Emile, as this shop is located just a few minutes from his former campus.
Shortly after opening, they were all over in the papers. On February 6, 2015, French Elle magazine even wrote that “some fans go all the way across Paris to buy bread.” And there’s good news, as they’ll be opening up a second shop within the next few months!
“Our customers are there because our bread is good of course, but also because of our transparency on what goes into it. Everyone today is concerned about traceability, and customers appreciate the fact that we source 100% of our products locally. This is why the signs and our shop as well as our Internet site both have pictures of our farm and fields.”
And the star in the bakery is Emile’s “signature bread,” called oreiller or “pillow” bread in English, which lasts up to five days.
Heading a team of 17, Emile never hesitates himself to get his hands dirty making bread with them, thus ensuring a friendly and motivational atmosphere.
On Monday morning, 80 new students arrived at Vatel Switzerland. The intake week was the occasion for these fresh new Bachelors to discover the school, the area, and to well prepare themselves for the academic semester ahead.Read more
September marks the return of our 2nd and 3rd year students from their internships. We talk to one of them to get the scoop on their experience!Read more
On September 1st, on Vatel Switzerland’s campus, 86 newly graduated Vatelians, received their diplomas by the famous Swiss Mountaineer, Mr. Jean Troillet.Read more
On Friday the 15th of June, after a week of exams for Bachelor students, everyone gathered for the memorable and lively Gala night for Vatel Switzerland.Read more
Vatel Switzerland’s gastronomic fortnight takes us to the flavors of Singaporean cuisine.Read more
The file submitted this spring to the SEFRI (State Secretariat of Education, Research and Innovation) has been well received with a seal of approval for the "École Supérieure" accreditation.Read more
Vatel Switzerland student Naika, participates in one of Switzerland’s most famous mountaineering ski races organized every two years by the Swiss Armed forces.Read more
Le 29 avril prochain, nos étudiants accompagnés de leur professeur vont s’élancer sur le 20KM de Lausanne. Une bonne raison de récolter des fonds pour une association !
Last week our MBA graduating students had to put on their entrepreneurial thinking caps to present their year-end projects.Read more
Vatel Switzerland 3rd year students get acquainted and cozy at the newest Oenopark !Read more
We took the time to catch up with third year Bachelor student, Dimitri Guillton, and find out his enriching experience at the St.Regis Bora Bora Resort and Spa ***** as a Concierge.Read more
This week we had the chance to go to Marseille in France and visit Vatel Switzerland alumni, Romain Nicoli. He has become the Deputy Director of Marketing Strategies at Chef Gerald Passedat’s 3* Michelin group.Read more
The second year International Bachelor Class wrap up their Communications course through theatrical plays.Read more
The International Bachelor Class say their good byes after 3 years at Vatel Switzerland!Read more
Let’s shred some powder!Read more
The Fairmont Montreux Palace recruits at Vatel SwitzerlandRead more
Vatel Switzerland’s newest Event Ambassador reaches the summit!Read more
Florence Delhaise, class of 2015 has won the 2017 Bucherer Trophy for the best receptionist in SwitzerlandRead more
Switzerland is the core of global finance and training in hotel management making it well recognized as a reputable Swiss institution.
Vatel Switzerland located in Martigny has decided to combine these two elements with a new MBA Specialization. Starting in November 2017, Vatel Switzerland will be conducting their new 3 semester program in Financial Management.Read more