Suces stories
Chevalier is a loyal customer of Bongard,
the French bakery equipment manufacturer and specialist founded in 1922, and has worked with the brand for 20 years on other projects, relying on both its products and after-sales support. Having previously collaborated with Bongard on concepts such as La Petite Boulangerie in Gironde, France, and having been satisfied with the equipment and service, Chevalier and Rigo felt it made sense to continue the collaboration for this project, given the similar challenges. “For me, the hallmark of Rigo and Chevalier
is their ability to open bakeries with artisanal production in places where no one would ever have believed it possible. The Louvre is yet another example,” says Sébastien Guerin, key account manager at Bongard. “But it is also important to highlight Pascal
and Arnaud’s production philosophy. They are committed to a virtuous bakery model, using 100% organic flour and ingredients sourced from responsible and fair agriculture.”
A legacy in baking Today, Bongard distributes its products in more than 140 countries and provides around-the-clock installation and repair support. Across France, its distributor network helps provide after-sales and customer service for installation after the bakehouse is installed. In Paris, Panifour assists
34 Aliworld
Chevalier and the bakery whenever there is an issue for quick, on-hand support. “A significant challenge was working during
the museum’s opening hours, and right next to the ticket office,” says Vincent Hardouin, president of Panifour, who also highlighted transporting equipment and materials as a challenge due to the high security nature of the Louvre. “We had to be as discreet as possible, which
is not easy on a construction site. We also had to work at night, when the museum was closed, which creates a unique atmosphere.” “Another technical challenge was removing
oven condensation. Inside the museum, there is no extraction system, so Bongard created a way to recycle the steam and other exhaust. And, of course, producing in mass in 40 square meters is always a challenge,” says Chevalier. Paneotrad®
, one of the crucial pieces of
equipment supplied by Bongard, is a patented process for separating and shaping dough, enabling Chevalier and Rigo to produce 1,500 sandwiches per day. The technology saves up to 30% of working time while minimizing flour dust and respiratory issues.
Paneotrad was a crucial piece of equipment supplied by Bongard to Boulangerie du Louvre
A batch made in heaven So far, the bakery has delighted the museum and its customers. It has also expanded to other retail points and museum restaurants, including Le Cafe des Lions. The museum is now considering extending the bakery offering on Le Parvis, in the main square of the Pyramid, to demonstrate its involvement and enthusiasm for the project. For Chevalier, this has been a significant personal and professional challenge, but a proud accomplishment for producing bread with organic flour, and sourdough bread produced proudly on display. “As an artisan baker I want to give and share this experience and the specificity to a large audience, an achievement in the Louvre that inspires me with motivation to continue to develop further projects of this kind,” he says. Bongard’s collaboration with Rigo and
Chevalier continues through their company, Sitos, which connects large retail stores with artisan bakers who want to open bakeries in supermarkets using Bongard equipment. “Pascal and Arnaud are full of ideas and
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