La Miche

According to the Food and Agriculture Organization of the United Nations, one third of all food produced in the world is wasted each year, with bread being the first casualty.
Because of its short shelf life, there is so much left over that food banks cannot cope with the available surplus.

Regarding this problem, we created La Miche. La Miche is the new trendy, anti-waste beer made from unsold bread. We collect it from famous and renowned Parisian bakeries and turn it into beer. By making 6000 bottles, we save all the unsold bread from a bakery for one month (50kg/week). We thus propose an innovative beer, made in short circuit and allowing the valorization and reuse of food products.

So don't hesitate any longer and help us to Fight food waste with big shots of pints!

According to the Food and Agriculture Organization of the United Nations, one third of all food produced in the world - about 1.3 billion tons - is wasted each year.
The main offender is bread, with an estimated 10.6% net loss rate to human food in the artisanal bakery sector (source: Ademe). It is wasted all over the world in industrial quantities while it is still quite fresh.

Because of its short shelf life, there is often so much left over that food banks and feeding programmes are unable to cope with the available surplus.
By making La Miche and recovering the bread, we see ourselves as a second link in the chain of recovering unsold goods. In fact, we leave fresh bread to the associations and recover bread that is already non eatable.

Our solution is La Miche.

La Miche is the most relaxed solution to reduce food waste generated by bakeries in Paris.

The idea of the project is to recover the surplus bread produced in the Paris region and use it to produce something for which there will always be a high demand: beer. Today LA MICHE makes a beer two shots! We solve a waste problem and in addition we produce a beer that we can share with everyone by putting forward two trades: the know-how of bakers and brewers.

To make 2000 litres of beer, we recover the unsold beers from a bakery for one month! So we recover 200 kg of bread that we dry and then cut into large slices and add to the recipe. This allows us to replace 20% of the malt by bread! Then we create the bread beer !

We position ourselves on the brewing market but more specifically on the craft brewery market. The latter accounts for less than 10% of the brewing market but is growing in importance every year.

We know that consumers attach more and more importance to products that are locally produced, short circuit and Made in France.

We therefore wish to propose our product in B2B2C, our B2B target is firstly restaurants, hotels and bars, then delicatessens, bulk grocery stores and wine merchants and finally bakeries. Indeed, we wish to propose to bakers to add a new product to their offer which allows them to show their commitment and willingness to act to the public.

Concerning our B2C target, we target of course beer lovers but also more generally people who are concerned by food waste, people who try to reduce their waste and their actions and lastly but not least people who want to enjoy a quality and local product. Indeed, we want to develop our beer and our brewer x baker partnership in many different cities and countries in order to keep this short-circuit power which is essential.

The general problem we are addressing is food waste,precisely
bread waste.
In France, bakeries have about 50 kg of unsold bread/week. Facing this,food banks can recover some,but it's not enough. We therefore act as a second player,recovering bread that is no longer fresh.
To make 2000 L of beer,we need 200 kilos of bread,representing a month unsold bread quantity! We make the most of the unsold bread but also highlight the know-how of the brewers and bakers we work with. Finally,our beer is a beer for the greatest number, for anyone who loves beer,likes to discover new products and environmental innovations.

The Miche is a beer but not just any beer, it's a beer made from unsold bread. By creating La Miche, we want to have an environmental impact by reducing food waste. We therefore offer bakers a solution that allows them to avoid throwing away the majority of their production and reuse it to make a new product. Our beer is then an innovation because instead of having only barely malt we can replace a part of it with unsold bread.

I'll say that the core changement in our solution is the fact that the ingredients are different, therefore the process of fabrication is not the same anymore. We don't brew our beer the way all of the others beer are brewed.

We already did a test by producing our beer the way we're doing which is different thant usually and it worked !

I believe that if more actors try to change the way they create, the way they produce they can find alternative solutions which are better for the environment. Indeed, if more brewers decides to modify how they brew and decided to add bread in the receipe, there will be less unsold bread on the market. Moreover, it's not only about throwing bread it's also about the destruction of this bread, it has ecological impacts to destroy the bread.

Honestly I can not answer this question.
We first want to produce 4500 bottles / month and from December we want to double our production, etc !
The goal is to serve mainly people as possible.

We wanna have our own brewery in many cities and countries in order to duplicate our model and to be able to save as much bread as possible.

We are trying to implement our solution on the market. The first barrier I'll say is the test and the approbation of the market.
Then, one of the main barrier is the money, in order to realize our mission we need money to pay for the brewing in advance and the delicatessen and restaurants will pay us after.

We plan to grow slowly and to have investors in our board in order to have the money needed.

We are 2 : Romain Bedel and myself.
We met in our dual degree this year between a business school (ESSEC) and an engineering school (Centrale).
Romain is a bakeries owner and I'm a management graduate.
We both work full time on this project.

La Miche's project is led by 2 people with complementary skills and knowledge.

First of all, there is Romain Bedel, 28 years old, student of MS Centrale-ESSEC Entrepreneurs and already manager of 3 bakeries in his native region. Romain has shown intelligence and resourcefulness throughout his professional experience to get where he is today.
Then there is Camille Lugol, 22 years old, who has a Bachelor's degree in English and Economics from the Sorbonne and then a Master's degree in Management and who joined the MS Centrale-ESSEC Entrepreneurs the same year as Romain.
Camille has always sought to be entrepreneurial and innovative, whether it was alongside her studies when she developed her Eclats de plume brand a few years ago or via social networks with her Instagram account "Did you cross my path".
We have a good alchemy and are on the same wavelength. Romain brings useful knowledge to the team and Camille is constantly looking to innovate to move from the red ocean to the blue ocean. Thanks to her experience in the bakery Romain has excellent organizational, managerial and financial skills while Camille prefers to focus on strategy, marketing and customer contact.

We then have complementary experiences and competencies, we're both very aware of food waste and very motivated, ambitious and persevering in this mission and project.

None, only some contacts with some restaurants and pubs

Our business model is quite simple: we collect the bread for free and we brew with a Parisian brewer. So we pay for this brewing and we only remunate ourselves on the sale of our bottles in B2B.