Au Fournil d'Agneaux. Agneaux, France.
«I am happy with the product and I think I'll buy one or two additional ones to vary what I do.» - Ludovic Danlos, baker
Taste and tradition.
Au Fournil d’Agneaux was set up by Ludovic Danlos and his wife in 2010 on the premises of a former garage in Agneaux. Situated near the Institut d’Agneaux, they have an unbeatable business location and their bakery shop enjoys excellent visibility and access thanks to its car park placed directly in front. The Fournil d’Agneaux welcomes a wide-ranging client base every day of the week who particularly come to buy the house speciality: La Fournil, a traditional baguette. The bakery also offers numerous desserts and pastry products : macaroons, 'chouquette' cream puffs, tarts, etc. Its large client base also loves the range of snacks and sandwiches available at lunchtimes. The business comprises 12 staff and plans to expand the shop in order to offer a greater range of snacks.
The RATIONAL Solution.
All products apart from bread are prepared using the SelfCookingCenter® manufactured by RATIONAL. The cooking reliability and consistency assured by the appliance enable cooks and chefs to produce their baked goods and Viennese pastries with ease : génoise cake products, tarts, madeleine cakes, shortbread biscuits, chouquettes and more. Even the 'galette des rois' epiphany cake is made using the SelfCookingCenter® «Using the SelfCookingCenter®, a galette des rois can be cooked in half the time needed by a deck oven. This will enable me to significantly increase my production of galettes this year». The appliance is advertised as capable of 46,000 door openings in 2 years, proof of its indispensable place in the kitchens at Fournil d’Agneaux. The snack range has also been considerably extended thanks to the SelfCookingCenter® made by RATIONAL : from cooked food to ham croissants, hard-boiled eggs, quiches, puff pastry rolls, burger buns, grilled chicken fillets, etc. The rapid cooking speed guarantees any chef and their team big time savings during their day-to-day work in the kitchen.
Benefits:
- Cooking reliability and consistency
- Faster baking of pastry products, Viennese pastries and snacks compared to using standard deck ovens, allowing considerable time gains
- The different cooking conditions allow a wide range of products to be offered
- Easy to use : offers option of adapting and creating own cooking processes
- Reduced use of chemical products, water and energy
- Damper and humidity settings to precise percentages
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