Le Grenier a Pain

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Le Grenier a Pain
Average: 4 (10 votes)

Imagined and created by Michel Galloyer

Having set up “Le Trianon”, the renowned pastry and chocolate shop in Angers, Michel Galloyer opened a bakery chain with a difference: “Le Grenier a pain”. In the warm, friendly setting of these artisan bakeries with red floor tiles, wooden beams and lovingly chosen antique furniture from French country markets, customers can watch bread being baked the traditional way all day long.

Michel Galloyer is a teacher at France’s Ecole Nationale Superieure de Patisserie and a consultant with the Professional Pastry School of Japan in Tokyo. He is a member of the Relais Dessert International Association and a full member of the Academie Culinaire de France. He has been awarded the Palmes Academiques, France’s highest academic honour, a Rabelais d’Or and a Mercure d’Or.

A thriving business

Since 1998, the success of the “Grenier à Pain” has never wavered. In 2010, no fewer than three new stores were set up in Boulogne, Poissy and Rennes. A...read more

Country of origin 
FR France
Business established 
1998
Number of units (worldwide) 
31
Target countries 
AU AU
AT AT
CA CA
EE EE
FI FI
FR FR
DE DE
IE IE
IT IT
LV LV
LT LT
MX MX
NZ NZ
MD MD
RO RO
RU RU
SG SG
ES ES
SE SE
UA UA
GB GB
US US
Contract type 
Contract duration (years) 
10
Investment level 
Franchise fee 
35.000 EUR
Royalty 
3,00 % of TO/month
Please note that the legal and financial info presented here may vary, depending on the country and region. Prices are expressed in EUR and may have been converted from local currencies at the time of the listing.
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