In the Dough May 2022 - 6

Getting Personal with
Michael Bultel, Baking Business Development
Manager, and Stephane Meillier, Test Baker, Lesaffre
MICHAEL BULTEL, BAKING BUSINESS
DEVELOPMENT MANAGER FOR LESAFFRE
Michael has a background with more than 25 years'
experience for ingredients in bakery & milling
applications. Michael joined Lesaffre in 2006,
developing baking ingredient solutions focusing on
customers from Europe and Africa. Living abroad
since 2013, first in Central Europe and last 5 years
in Asia, provided him with opportunities for great
multicultural experiences, leading Baking
Centerâ„¢ teams for innovation and
technical support to customers.
" I am really happy to start a new
chapter in North America joining
such an enthusiast team from LYC
to contribute to the development
of Lesaffre baking solutions
and technical support for our
customers, " he says.
RANDOM QUESTIONS
If you were a baked good, what baked good would
you be?
Ciabatta: crispy outside, soft inside
What did you want to be when you were younger?
Farmer
What advice would you give to someone interested
in a career in the baking industry?
Passion is key is baking area. Everyday there is
something to learn being curious and exploring new
experiences.
What is the best thing about being a food scientist?
Possibilities to innovate, propose solutions to teams
and customers.
STEPHANE MEILLIER, TEST
BAKER FOR LESAFFRE
Stephane is a Pastry Chef and
Master Baker with more than 16
years' experience in the industry.
He joined the Lesaffre International
Group Baking Center as Bakery
Technical Advisor in 2015, focusing on
project management, new product development,
training, and customer technical support. In his new
role at Lesaffre North America, Stephane brings his
experience and expertise and will continue to assist in
the development of baking ingredient solutions and
customer technical support.
RANDOM QUESTIONS
If you were a baked good, what baked good would
you be?
One " Pain au Chocolat " It's the best product for me.
What is the most unique ingredient you have baked
with?
Zaatar, a Middle Eastern spice. I made a croissant
with that, and it was a very different taste.
What did you want to be when you were younger?
Soccer Player
What advice would you give to someone interested
in a career in the baking industry?
Baking is a physically hard job, with often particular
schedules, I often advise young people who are gifted at
school to obtain a general diploma, to have fun during
this period and then to go to a specialized school.
What is your favorite thing about being a baker?
Sharing knowledge to improve future productions.
A VITAL NETWORK OF INNOVATIVE BAKING CENTERS AND BAKERY PROFESSIONALS
Lesaffre features a network of 50 innovative Baking
Centers across the globe spanning five continents.
Lesaffre & Red Star Baking Centers in Milwaukee
and Piscataway are staffed by knowledgeable,
skilled master bakers, as well as food scientists,
all who have extensive experience in commercial
baking and are recognized leaders in their fields.
These unique facilities and Lesaffre's expert staff
serve as valuable
Contact the Baking Center with questions: (414) 615-4115
resources for the company, customers, and the
baking industry.
Lesaffre works with bakeries of all scales to perfect
product formulations to yield consistently superior
products. The team of Lesaffre understands the
changing consumer marketplace and emerging
markets in the United States, where breads and
sweet breads are gaining popularity.

In the Dough May 2022

Table of Contents for the Digital Edition of In the Dough May 2022

In the Dough May 2022 - 1
In the Dough May 2022 - 2
In the Dough May 2022 - 3
In the Dough May 2022 - 4
In the Dough May 2022 - 5
In the Dough May 2022 - 6
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