Caribbean Grains Ltd, which operates a production mill in Vieux Fort, considers itself more than just a manufacturer of flour. The company, which has been here for more than a year, sees itself as an ally of the present and future generation of bakers.
During the month of November, the company has been conducting training sessions aimed at equipping bakers with new techniques in the areas of bread and pastry production.
The latest training sessions were held on Thursday, November 16th and Friday, November 17th at the Caribbean Grains facility in Vieux Fort. A session with students of the Beanefield Comprehensive Secondary School, together with local bakers from the south, was conducted on day-one. Day-two was devoted to students from the Sir Arthur Lewis Community College (SALCC) and Vieux Fort Comprehensive Secondary School (VFCSS). The training sessions were conducted by two bakers from Guadeloupe and Mustique.
Managing Director of Caribbean Grains Ltd, Arnaud de Moussac said such training is very useful because it allows the Company to interact with bakers while they prepare various products made from Caribbean Grains in-house flour.
“What we are aiming at is giving a consistent product every time the baker is starting his process, helping them to rationalise and practising economy, mostly by weighing the product because at the end of the day, not weighing products can make a big difference in terms of earning and losing,” Moussac said. The Managing Director added that Caribbean Grains is a new company which must prove itself to its customers. He described the level of business with local bakers as “good” and “picking up.”
“The people have a better response to our product,” he noted. “We are very happy with the way they are willing to re-assess us. Nobody likes to change, but the change is welcome, and more and more we hear people saying that they want to buy Saint Lucian products because it generates Saint Lucian employment.”
Bakers were given an opportunity to learn and improve their skills in the areas of French and local bread products, as well as in baked goods such as pastries, cakes, croissants and pizza, using local flour manufactured by Caribbean Grains. Sessions with the students are part of a practical training programme that Caribbean Grains conducts every other month with local bakeries and bakers.
Chef at Coconut Bay Resort, David Serieux, who
has been a baker for 18 years, said he emerged from the training session with knowledge of how to refine his baking skills.
Other bakeries represented at the training sessions were Bonne Baguette Bakery, the French Bakery, Mannee’s Bakery, and Kaision Bakery.
Participating students expressed gratitude to Caribbean Grains for exposing them to various techniques and opportunities in the field of baking.