(45) Return to the Future

Last week I was invited back to the headquarters, or parent company if you prefer, near Nantes in France; it is located at the borders of the Marais Poitevin in the small town of Machecoul.

Thus, the light deviation from the original film title, furthermore the company is always looking forward and it was very interesting to see the changes that happened since I started 11 years ago. Therefore, I went back to see again the birthplace of the company and I plainly rediscovered the dynamism behind it.

The two main Ladies at the Export section of the distribution centre

There are so many things to say about my trip, but the first one would be to thank my old boss in London who is now in charge of the main company component, and then to the executive commercial who accompanied me theses two days. It was really a privilege, and the welcome was first class.

The first day I went to visit a goat cheese production site in the Vendée, very very interesting with a warm welcome by the production manager. The second part of the day we went to see a concept brought by the company in collaboration with local partners where they sell quality products, the Beillevaire dairy products of course, and vegetables, fruits, a touch of wine, a butcher, and a fishmonger; all of it in a nice place on the outskirts of town. This made me realise that so much good products are available easily on the continent and respect seasonality. Anyway, it was a nice first day.

The second day was when I realised the expansion of the company and the undiminished dynamism behind it. However, I realised as well that the atmosphere is concentrated on quality, like the products made, calmness, arising situations are well communicated and analysed before being acted upon, and the people working in all the diverse parts of the company seemed at ease in their working environment.

I arrived in late morning and the production part of the site was in cleaning mode mostly. Yoghurts were being finished and it was interesting to se the machines where I worked before for a day. The cheese production atelier was being deep cleaned, like every day, and I managed to see the day production further on in the drying cellar. And then I saw the maturing cellar that was created the year after I visited the fromagerie in my first year. It is underground with environment control measuring and controlling the temperature and the humidity; it is as there that they extra mature a few cheeses with some specific manipulations and care.

The other part of the business is the distribution site where cheese and other dairy products, and as well the new vegetarian yoghurt and dessert specialities, are prepared depending on domestic and foreign orders, including the London orders. Of course, the export section was made separate, actually just next to the main distribution centre, and this is a quiet place, well organised and always busy but there is no sense of rushing more like controlled organisation, and as they require specially controlled products depending on their destination, they have specific requirements and needs. The people working there are well versed in the diverse requirements of the destination countries, and with the export commercials, people who can communicate in diverse languages with their customers and with the diverse health and safety organisations regulating commerce. I was able to exchange a few specific points relating to the London orders for the warehouse, but first of all we were able to see each other and I explained the size of our site and a few of the restrictions that relates to the London site.

All in all it was very interesting to be able to see the growth of the company and to realise that the people are well cared for in a good working environment. It was very good to see the production site and the quality controls and requirements that are always there, since the beginning. It was good to be so well received, I am very grateful indeed.

And remember, quality products are not a given, you have to look for them, trust the professionals serving you and understand where it comes from and what it is made of, and then enjoy it!