Today we interview Claire BRIGNON, Head of Sales at Brioche Pasquier.
Can you introduce yourself and your company?
My name is Claire Brignon. I have been working at Brioche Pasquier since 2016 and I am Head of Sales for the Rhône Alpes region, since 2019.
The history of the Brioche Pasquier company began in 1936 when Gabriel Pasquier opened his artisanal bakery in Les Cerqueux, a village in the Maine-et-Loire region, where the company's headquarters are now located.
Brioche Pasquier was born from this family know-how, passed down from generation to generation:
- French and quality ingredients: wheat flour and sugar, fresh eggs, butter...
- A family recipe with our own natural sourdough
- Hand braiding
- Respecting the resting times of the dough
Today, Brioche Pasquier remains a family-owned, French and financially independent company. It has 3,500 employees and is present in the heart of rural areas, on 14 production sites in France, for the Brioche, Rusk and Pastry activities - 27% of the turnover is achieved internationally.
Our collaboration is mainly focused on the Rhône Alpes region. What was your need in this region in particular?
The Rhône Alpes region is the leading region in France in terms of Brioche Pasquier brand value market share. In a context where the world of mass distribution is changing rapidly, it is important to maintain our actions in the top shops in order to continue to progress. This is why we have decided to test an external merchandising company to enable the sales force to continue to develop sales performance in other outlets.
What do you expect from a partner like SIG?
It is above all a partnership relationship. SIG's expertise enables us to adapt to changes in the retail sector in order to continue to develop the market. It also helps us to find the right profiles and to retain them in their mission by transmitting our corporate culture
At SIG we are gourmets... What is your best-selling product? What are your latest products?
In the world of snacks, we have created a Pitch range with a chocolate bar inside, which has been a hit since 2015, combining deliciousness, practicality and pleasure that appeals to young and old alike.
In the breakfast segment, we have broadened our target market with a pancake and doughnut range that appeals to young adults.
Recently, 2 gourmet briochettes "100% vegetal" (no butter, milk or egg) have been added to the Brioche Pasquier universe with a wholemeal flour/chocolate chip recipe and a chia seed/fruit chip recipe - all in recycled paper packaging.
Can you sum up our collaboration in 3 words?
Trust, flexibility and responsiveness.
