LPB - LA PARISIENNE DE BAGUETTE
Lionel Tetsuegnouo is an experienced professional in the baking and production industry, currently serving as a Boulanger and conducteur de ligne at Blé d'Orge since September 2020. Previously, Lionel worked at LPB - LA PARISIENNE DE BAGUETTE from August 2014, where roles included Charge de production artisanale and chef d'équipe de production, as well as conducteur de ligne industrielle on an automated manufacturing line. Lionel holds a CAP in Arts boulangers et pâtissiers from CFA lycée hôtelier, completed in 2014.
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LPB - LA PARISIENNE DE BAGUETTE
They have a bread of artisan quality and have the capacity to manufacture very large volumes (more than 30 tones of pasta per day). They produce baguettes, half-baguettes and buns in cooked or precooked. They also manufacture a wide range of special breads.Their customers particularly appreciate the consistency of the quality of their productsthroughout the year. Thanks to the technological innovations, LPB can now offer more than 70% hydrated dough when most breads are now hydrated between 50 and 60%. This gives a crisp and fluffy bread to perfection, with a good honeycomb crust of superior quality.