{"id":9341,"date":"2018-02-28T08:50:00","date_gmt":"2018-02-28T07:50:00","guid":{"rendered":"https:\/\/swissbaker.ch\/?p=9341"},"modified":"2022-05-12T08:57:35","modified_gmt":"2022-05-12T06:57:35","slug":"hokta-ma-premiere-entreprise-une-opportunite-a-ne-pas-louper","status":"publish","type":"post","link":"https:\/\/swissbaker.ch\/fr\/panissimo-news\/hokta-ma-premiere-entreprise-une-opportunite-a-ne-pas-louper\/","title":{"rendered":"Hokta, ma premi\u00e8re entreprise: une opportunit\u00e9 \u00e0 ne pas louper"},"content":{"rendered":"\n<p id=\"h-de-la-conception-du-projet-a-l-ouverture-de-l-enseigne-en-passant-par-la-recherche-de-financement-panissimo-a-suivi-un-boulanger-confiseur-leonard-fleury-lors-de-la-creation-de-son-entreprise-premier-episode\"><strong>De la conception du projet \u00e0 l\u2019ouverture de l\u2019enseigne, en passant par la recherche de financement, \u00abpanissimo\u00bb a suivi un boulanger-confiseur, L\u00e9onard Fleury, lors de la cr\u00e9ation de son entreprise. Premier \u00e9pisode\u2026<\/strong><\/p>\n\n\n\n<p>Ag\u00e9 de 30 ans, L\u00e9onard Fleury a suivi une formation de boulanger-p\u00e2tissier, avant d\u2019entreprendre un compl\u00e9ment confiserie. En 2008, il a remport\u00e9 la Finale romande et tessinoise des jeunes confiseurs. Dix ans plus tard, le Vaudois est sur le point de concr\u00e9tiser le r\u00eave de nombreux coll\u00e8gues\u2009: se mettre \u00e0 son compte. Retour en 2017, au d\u00e9but de cette aventure.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"h-se-decider-en-24-heures\">Se d\u00e9cider en 24\u202fheures<\/h2>\n\n\n\n<p>Sans emploi, il projette d\u2019ouvrir une boutique \u00e9ph\u00e9m\u00e8re \u00e0 Londres, avec son cousin designer, J\u00e9r\u00e9mie Moreau.<\/p>\n\n\n\n<p>Ses plans sont toutefois remis en question, \u00e0 la suite d\u2019une rencontre. Un boulanger veveysan lui fait deux propositions\u2009: l\u2019engager comme chef et r\u00e9nover int\u00e9gralement son enseigne, ou lui remettre son affaire. \u00ab\u2009Apr\u00e8s notre rencontre, je lui ai demand\u00e9 de me laisser 24\u202fheures de r\u00e9flexion\u2009\u00bb, explique L\u00e9onard Fleury.<\/p>\n\n\n\n<p>L\u2019\u00e9tablissement se situe dans une rue pi\u00e9tonne et commer\u00e7ante de Vevey, \u00e0 proximit\u00e9 de la place du March\u00e9. Il se compose de deux locaux d\u2019environ 40 m2\u2009: un magasin et un salon de th\u00e9. Les deux espaces sont s\u00e9par\u00e9s par un couloir donnant acc\u00e8s \u00e0 des appartements, mais reli\u00e9s par une terrasse. Un laboratoire de boulangerie et un second de p\u00e2tisserie sont au sous-sol. L\u2019acc\u00e8s se fait par le magasin.<\/p>\n\n\n\n<p>Le d\u00e9lai \u00e9coul\u00e9, M.\u202fFleury rend sa r\u00e9ponse, non sans s\u2019\u00eatre concert\u00e9 avec son cousin\u2009: \u00ab\u2009Vu le potentiel, une rue commer\u00e7ante, la F\u00eate des vignerons\u2026 Nous ne pouvions pas louper cette opportunit\u00e9\u2009!\u2009\u00bb<\/p>\n\n\n\n<p>La remise des cl\u00e9s est pr\u00e9vue pour dans une ann\u00e9e (ndlr. janvier\u202f2018). En attendant, le futur ind\u00e9pendant officie comme paysagiste \u00e0 la montagne. \u00ab\u2009J\u2019ai toujours occup\u00e9 des postes \u00e0 responsabilit\u00e9. Je ne voulais pas me lancer dans une aventure qui n\u2019allait durer qu\u2019un temps. Quant \u00e0 \u00eatre ouvrier durant une ann\u00e9e dans une boulangerie-p\u00e2tisserie, cela ne m\u2019int\u00e9ressait pas.\u2009\u00bb<\/p>\n\n\n\n<p>L\u2019\u00e9t\u00e9 termin\u00e9, il d\u00e9bute une formation pour devenir ind\u00e9pendant\u2009: \u00ab\u2009C\u2019est \u00e0 ce moment que j\u2019ai rejoint mon cousin. Il travaillait d\u00e9j\u00e0 sur le projet \u00e0 100\u202f%.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">R\u00e9nov\u00e9 et modernis\u00e9<\/h2>\n\n\n\n<p>Leur id\u00e9e est de conserver le concept\u2009: un magasin d\u2019un c\u00f4t\u00e9, et un salon de th\u00e9 de l\u2019autre. Datant de 2003, l\u2019am\u00e9nagement sera r\u00e9nov\u00e9 et modernis\u00e9. \u00ab\u2009Nous n\u2019allons pas casser ni ajouter des murs. Nous changeons les vitrines, le mobilier, le carrelage, les peintures\u2026\u2009\u00bb J\u00e9r\u00e9mie se charge notamment de la conception des lieux, des packagings, du graphisme et des r\u00e9seaux sociaux. L\u00e9onard s\u2019occupe de la production. Les deux associ\u00e9s veulent proposer une offre de pains, de p\u00e2tisseries, de produits traiteur, d\u2019\u00e9picerie et de chocolat. \u00ab\u2009Nous n\u2019allons pas faire de bonbons mais simplement de la tablette. D\u2019autres enseignes \u00e0 proximit\u00e9 sont d\u00e9j\u00e0 sur ce cr\u00e9neau.\u2009\u00bb<\/p>\n\n\n\n<p>En pr\u00e9vision de la reprise de la soci\u00e9t\u00e9, ils forment leur \u00e9quipe. Ils s\u2019entourent de cinq personnes\u2009: trois \u00e0 la vente et deux en production. Dans un premier temps, L\u00e9onard Fleury ne voulait pas faire de pain. Sur les conseils, de certains Veveysans et du propri\u00e9taire des lieux, il s\u2019est ravis\u00e9.<\/p>\n\n\n\n<p>Les associ\u00e9s ont rencontr\u00e9 leur boulang\u00e8re, Charlotte Correia, sur le march\u00e9 de Vevey. Ancienne graphiste, elle y occupe un stand tous les samedis, sous le nom \u00ab\u2009Farine\u2009\u00bb. Ses pains sont 100\u202f% bio suisse, \u00e0 base de farines anciennes et de levain. Sa philosophie et la qualit\u00e9 de ses produits ont s\u00e9duit le p\u00e2tissier\u2009: \u00ab\u2009Il s\u2019agira d\u2019une collaboration. Elle travaillera dans nos locaux et nous fournira en pain. (\u2026) De son c\u00f4t\u00e9, elle continuera \u00e0 proposer ses sp\u00e9cialit\u00e9s \u00e0 ses clients, via notre magasin. Gr\u00e2ce au local de production, dont elle ne disposait pas auparavant, elle pourra augmenter son volume.\u2009\u00bb<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Moins d\u2019un demi-million<\/h2>\n\n\n\n<p>Ayant b\u00e9n\u00e9fici\u00e9 d\u2019une transparence totale sur les comptes, L\u00e9onard et son cousin reprennent la soci\u00e9t\u00e9 existante. L\u2019ensemble du projet est budg\u00e9tis\u00e9 \u00e0 moins de 500\u2009000\u202ffrancs. Le business plan bien ficel\u00e9, les fonds propres rassembl\u00e9s, ils contactent une banque. Cette derni\u00e8re est s\u00e9duite, tout comme le Cautionnement romand\u2009; un organisme qui facilite l\u2019acc\u00e8s aux cr\u00e9dits en faveur des PME. En octobre, le feu vert est donn\u00e9\u2009!<\/p>\n\n\n\n<p>A quelques semaines de l\u2019acquisition de l\u2019\u00e9tablissement, L\u00e9onard Fleury se sent confiant. Il pourrait l\u2019\u00eatre davantage sans quelques in\u00e9vitables tracasseries administratives. Sa philosophie\u2009? \u00ab\u2009Ne jamais se laisser abattre, anticiper et toujours avoir un contact \u00e0 port\u00e9e de main.\u2009\u00bb A suivre\u2026<\/p>\n","protected":false},"excerpt":{"rendered":"<p>De la conception du projet \u00e0 l\u2019ouverture de l\u2019enseigne, en passant par la recherche de financement, \u00abpanissimo\u00bb a suivi un boulanger-confiseur, L\u00e9onard Fleury, lors de la cr\u00e9ation de son entreprise. Premier \u00e9pisode\u2026 Ag\u00e9 de 30 ans, L\u00e9onard Fleury a suivi une formation de boulanger-p\u00e2tissier, avant d\u2019entreprendre un compl\u00e9ment confiserie. En 2008, il a remport\u00e9 la Finale romande et tessinoise des [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9346,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[25],"tags":[],"class_list":["post-9341","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-non-classifiee"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v26.8 (Yoast SEO v26.8) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Hokta, ma premi\u00e8re entreprise: une opportunit\u00e9 \u00e0 ne pas louper | SBC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/swissbaker.ch\/fr\/panissimo-news\/hokta-ma-premiere-entreprise-une-opportunite-a-ne-pas-louper\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hokta, ma premi\u00e8re entreprise: une opportunit\u00e9 \u00e0 ne pas louper\" \/>\n<meta property=\"og:description\" content=\"De la conception du projet \u00e0 l\u2019ouverture de l\u2019enseigne, en passant par la recherche de financement, \u00abpanissimo\u00bb a suivi un boulanger-confiseur, L\u00e9onard Fleury, lors de la cr\u00e9ation de son entreprise. Premier \u00e9pisode\u2026 Ag\u00e9 de 30 ans, L\u00e9onard Fleury a suivi une formation de boulanger-p\u00e2tissier, avant d\u2019entreprendre un compl\u00e9ment confiserie. 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