Clément Fillet, the baker from Cébazan, does not regret becoming his own boss

Clément Fillet is determined to continue the adventure. Free Midi – RENE FERRANDO

Bakeries are an essential business for communities. "Midi Libre" invites you to discover some of them during the month of January. Sixth stop, Cébazan where Clément Fillet took over the town's bakery in May 2023. His productions quickly won over and, from now on, the artisan who is preparing to celebrate his 30th birthday counts the starred restaurant among his clients "La Table de Castigno".  

What baker has not dreamed of seeing his production on the tables of a great restaurant ? Clément Fillet was far from suspecting that the dream was going to come true when he came # 39;installs in Cébazan in May 2023. From now on, he provides breakfasts for "the exploded hotel" de Castigno and supplies the bread for "La Table", still from Castigno, the starred restaurant where Stephan Paroche and Justine Viano are in the kitchen. The artisan remembers: "They took a big order and then nothing. Finally, they came back, we met and, ever since, we have been working together." A great business card for the baker who is preparing to celebrate his 30th birthday.

Pastry chef since the age of 16

"I have been a pastry chef since the age of 16. I worked at the Le Dôme bakery in Béziers. This is where I took all my diplomas, explains Clément Fillet. After several other professional experiences, this native of Haute-Savoie decided to be his own boss. Finally, it was at the foot of the Hauts-Cantons that he set down his suitcases. "With my wife and our two children, we lived in Valras-Plage. We are lovers of nature and the mountains. It's the perfect location. Our accommodation is above the bakery. There is traffic on Avenue de Béziers and a parking lot is located right in front of the business. However, when he bought the only bakery in the town, the beginnings are difficult. "People were running away a little, notes Clément Fillet. They were not satisfied with what was done before."

The craftsman favors short circuits

The pastry chef rolls up his sleeves, passes his baker's certificate and gets to work. "We make everything from A to Z: breads, pastries, savory foods. I do not buy semi-finished industrial products." The artisan also favors short circuits: "I work with seasonal products for pastry making. I wouldn't see myself buying my products in a large chain, so I buy from a local producer. It makes him work." Same thing for flour. "It is Occitan and comes from a mill created by twelve farmers", explains Clément Fillet who only uses sourdough to make his dough rise. The reputation of its production quickly spread word of mouth. "I have a lot of work. I was not aware that it could work like this,” he rejoices.

"I am very happy with this experience"

His work days begin around 2 a.m. "I have a lot of deliveries in the territory. For example, I supply the APEAI Ouest Hérault (Association of parents and friends of people with mental disabilities, Editor's note). I deliver large quantities to Vendres which are then dispatched to each of the structure's centers." Another baker, a saleswoman and a delivery man support Clément Fillet on a daily basis. "I am very happy with this experience. “It’s something different than being employed,” he confides.

A rather positive assessment

Especially since Clément Fillet escaped the increase in electricity prices. "My oven is fueled by oil. I was less impacted even though I have other devices that run on electricity. But we don't consume stupidly and we have carried out insulation work, changed the lighting with LED bulbs." Seven months after his installation in Cébazan, the results are rather positive for Clément Fillet. His desire to become his own boss did not get him into trouble. "I am determined to continue the adventure", he says.       

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