And now: la microboulangerie

“Bread is part of our heritage,” says Pascal Rigo. “I’d like to restore that for my country.”

“Bread is part of our heritage,” says Pascal Rigo. “I’d like to restore that for my country.”

“THE PROBLEM IS with the economics of the boulangerie, not the bread,” Fillmore’s Pascal Rigo tells The New York Times today. “I’m going to show that you can make good bread and good money.”

Both older and richer than he was in 1999 when he began a bakery empire on Pine Street he later sold to Starbuck’s for $100 million — and then got back again — Rigo’s newest venture is back home in France.

Reports the Times: “Mr. Rigo, an ebullient baker with a seemingly perpetual gaptoothed grin, has embarked on a personal crusade to rescue this pillar of French cuisine one bakery at a time, starting with La P’tite Boulangerie du Ferret, a shop that he opened last summer. He sees it as the first in a nationwide chain of what he calls microboulangeries.”

MORE: “Let them eat cake

  • Domenic Cocchia

    How can we start one of your mini-boulangeries in Fairfield County, Connecticut?