“It’s a difficult decision to make, but one that was necessary, depending on the repositioning of our brand”, confides Dorian Tassilo who, with his brother Sandro and his partner Virginie Gilot, had taken the reins of the brand. Schamp, in 2019.
Because despite the Covid and the current situation, these young Charleroi entrepreneurs are definitely not giving up. They relentlessly pursue the modernization and diversification of Schamp bakeries: “We are closing stores, clearly, it’s true. This was also the case in Liège or Gozée, for example. But we are reopening others, ”punctuates Dorian Tassilo again.
“We have launched bakeries with tasting rooms in Fontaine-l’Évêque, Forchies-la-Marche, we have moved back to Boulevard Tirou. Our goal is to maintain the brands and provide them with daily deliveries of our products made from our workshop in Marcinelle. That is a radius of 35 square kilometres. The Thuin bakery, its configuration, is not part of the work we are carrying out: we point out, however, that the staff working in Thuin remain in the company and have already been reassigned to another position. »
The region is not shunned
The closure of the Thudinian brand does not mean either that the region has been abandoned by Schamp, which had also closed the point installed in Gozée. “No, our desire is there, indeed to be present again in this region. We have to find the ideal place where we can develop what we do elsewhere, bakery and tasting area, with the fresh products that we produce ourselves, in our workshop. »
It is for this reason that the company recently expanded by 1,000 square meters: “This hangar is located right next to our headquarters in Marseille”, recalls Dorian Tassilo. “We seized an opportunity that presented itself. And that is timely! We are starting to run out of space in the production workshop. We will also use this additional space to more efficiently review our organization and our future developments. »
Since its creation, the company has managed to preserve its family character and craft traditions. Even today, all the products are made in the Marcinelle workshop where the master bakers and pastry chefs continue to put their hands in the dough. The brand currently employs just over a hundred people. As for the future of the building occupied until now by Schamp in Thuin, it is still unknown.