What has experience taught you? Do you bring a personal touch to your work?
Seichanais: after several years, we have obviously gained experience, and the best example is when customers come to pick up their cake and you know they enjoy it. For me, what’s important is knowing how to work with a pastry bag. Today, everything is done very quickly, using moulds. So, for the Seichanais, you need the skilled hand of a craftsman with a pastry bag. Everything is done by hand, from A to Z. I bring my personalised finishing touch, writing “Frédéric Derelle” on the little macaroon.
Choco’Tee: I play golf myself, so when I was creating this product, I met lots of people in the world of golf, to get my name out there and to bring new customers to the shop. For example, players who have tasted this chocolate candy at the Pulnoy Golf Course then come to the shop and discover my other products. The Choco’Tee is my creation, it is in itself a personal touch.
Who do you want to pass on your expertise to? And how do you plan to do it?
I have six years left before retirement. I hope to pass on the Seichanais to whoever takes over my business, because it’s a registered trademark like Saint-Epvre or other products. So, I’ll try to train my apprentices, hoping that one of them will take over my shop and I will pass on this recipe to them, as well as the Choco’Tee.
Do you have any tasting advice or tips?
Seichanais: to enjoy the Seichanais, you need to take it out of the fridge 15 minutes before serving. Cut it, plate it, and let it sit for another 2 to 3 minutes for a soft and moist cake. You’ll see, it’s very creamy.
Choco’Tee: no need to keep it in the fridge, eat it straight from the box, and of course, in a single bite.