Bakery consultant · Limoges, France and remote

A baker for 15 years, I make your bakery more profitable.

Buying a bakery, profitability, the lunch counter, online ordering: I support you with the eye of a craftsman who ran his own bakery. On site in the Limousin region of France, by video call anywhere.

Book a free 30-minute call See my services

Former bakery owner

Exam juror and former trade board member

100% bakery and pastry

From the oven to the bottom line: what I do for your bakery

I spent 15 years as a baker and business owner. I work only with bakers, pastry chefs and bakery buyers, on site in the Limousin region and remotely anywhere.

15 years at the oven, including my own bakery

On site in Limousin, by video call anywhere

Every recommendation costed in euros

My specialty

Make your lunch counter your most profitable section

In my bakery, the lunch counter was the top-selling section, ahead of bread. I rebuild your lunch menu: recipe sheets and unit costs, pricing, meal deals that raise the average ticket, and a workstation set-up that holds up during the lunch rush.

Lunch counter audit from €490, deducted if you continue

Discover the lunch counter service

Pre-purchase audit

Planning to buy a bakery? I review the accounts and the lease, visit the business and tell you whether the price is justified, before you sign.

From €590

See the pre-purchase audit

Profitability review

Working hard but earning little? Unit costs, waste, pricing, scheduling: I find where your margin goes and give you a costed action plan.

One day on site: €890

See the profitability review

Opening a new bakery

Bakehouse and shop layout, equipment choices, launch range, pricing and financial forecast. I support you right up to opening day.

From €1,500

See the opening support

Google visibility and online ordering

A Google Business Profile that brings in customers, plus online ordering for cakes, seasonal specials and platters: prepaid sales, no unsold stock.

From €290

See web solutions

Recipe sheets and unit costs

Your recipes, purchase prices and allergens in one place. When flour or butter goes up, you instantly see the effect on your margins.

Tool included in my services

Let's talk about your bakery

A free 30-minute call, by video or in Limoges. You leave with a first honest opinion on your situation.

Book a call

Stéphane Tortelier, baker, pastry chef and bakery consultant in Limoges

Who you'll work with

I'm Stéphane Tortelier. I learned the trade in demanding establishments in the Var, in the south of France, including La Tarte Tropézienne, then ran my own bakery, pastry shop and lunch counter.

I was the only baker there: bread by night, management by day, with a pastry chef, a sales assistant and an apprentice. That's where I learned that a busy bakery doesn't necessarily make money, and that the lunch counter can become the top-selling section.

Exam juror at the Anne-Sophie Pic hotel and catering school in Toulon

Board member of the Var bakers' and pastry chefs' association

Founder of the webzine Les Mitrons, with Sirha Europain

Featured on TV83 and in Var-Matin

Read my full story

Why work with a former bakery owner?

Because I don't bring you slides: I bring you what I wish I'd had when I was in your shoes.

I ran my own bakehouse

I know the nights at the oven, the lunch rush, the Christmas peaks and the tight months. When you explain your situation, you don't have to translate anything. I speak your language, and I speak numbers too.

15 ans

in the trade

€240k

annual revenue in my bakery

No. 1 section

the lunch counter, ahead of bread

I come on site

A bakehouse, a display counter, a lunch rush: you have to see them for real. On site in Limousin, by video call anywhere.

I put a number on everything

Every recommendation comes with its impact in euros. You know what you'll gain before you decide.

I'm independent

No commissions from flour mills or equipment suppliers. My only interest is your margin.

You stay in control

Recipe sheets, dashboards, tools: you keep everything once the job is done.