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From Solvay to Success - Marie Odile Jaspar
Can you introduce yourself briefly?
After a stay in Madagascar and about ten years in Brussels, I am now settled in a beautiful region called Condroz in Namur... And lately, I've been spending a lot of time with my hands in the flour!
What was your educational journey at Solvay Brussels School?
I graduated with a Maste degree in Management Science (2002-2007).
What aspects of your training at Solvay have been the most helpful in your professional career?
In my opinion, it’s not so much the technical knowledge I gained, but rather the attitude towards the challenges we have to face. Keeping a broad perspective, setting priorities, being versatile, convincing, and rigorous. The "Erasmus" experience in Mexico is also one of the memorable moments of my studies.
What was your path after completing your studies?
I went to work in Madagascar as a coordinator for an environmental education association. My rather unique and lesser-known status was that of an international solidarity volunteer. It was a very enriching experience that benefited me greatly both professionally and personally.
Upon returning to Belgium, I worked for about ten years with Triodos, a sustainable bank. I assisted numerous actors in the cultural sector, social economy, or organic farming in preparing financing plans for their activities and projects.
Can you tell us the story behind the creation of Yom?
Since childhood, I’ve always been curious about what happens behind the counter of bakeries and pastry shops… As I was approaching my thirties, the interest was still very much there. I contacted several workshops, spent time there… and it only confirmed that there was something to explore in that field!
However, it didn’t seem reasonable to leave my job and start my own business… It took me some time before I allowed myself to take the leap!
It’s also worth mentioning that I had the chance to meet many passionate and inspiring entrepreneurs while working at Triodos Bank… So, I thought… Why not me!
Once I decided to embark on this adventure, I underwent training, did internships in various workshops, and had the opportunity to set up shop in a workshop, which I share with a baker (Pains de Julie) at the Agroecological Farm of La Préale in the village of Achet (Hamois).
Where does your passion for cooking come from?
I appreciate the conviviality that a good meal brings around a table… It connects me to childhood memories with my grandmothers… But for me, behind a good dish, there’s more than just the pleasure of eating or sharing a moment together…
We can have a significant impact on our health and the environment through what’s on our plate!
For instance, most pastry chefs use white flour for their preparations… But I decided to do things differently… I choose to favor unrefined ingredients. In my recipes, I use semi-whole wheat flour and unrefined sugar, which is beneficial for our health! And don’t worry, it’s very tasty! Most of my customers don’t even notice…
Environmental preservation seems to be a guiding principle for you. Can you explain how you implement this in your business?
Respect for the environment was also present in my previous jobs. It’s something I care deeply about…
Launching my fine bakery and pastry workshop was the perfect opportunity to create something coherent in my eyes: environmental respect, impact on health, pleasure and joy at work, entrepreneurial adventure, boosting local supply chains, and more...
Specifically, I only use raw materials from organic farming, but that’s not all...
Let’s take my rhubarb crumble tart as an example! The dough is made from organic ingredients such as semi-whole wheat flour grown and milled less than 15 km from the workshop (this proximity is quite rare, as often our flours are made from grains grown far beyond our borders), farm butter made from raw milk from a farm 9 km away, and rhubarb grown in the fields of the farm where my workshop is located, etc. etc. My goal: to buy as much as possible directly from nearby producers! It’s beneficial for the planet and for the producers (fairer remuneration). We are recreating a resilient and local supply chain... as well as a certain local conviviality!
Furthermore, I only work with seasonal fruits and vegetables… which brings its share of challenges, but creativity emerges when faced with constraints!
Finally, my workshop is located in the Agroecological Farm of La Préale, which is a place where several projects coexist and reinforce each other: bakery, vegetable farming, guest cottages (for 14 people), medicinal and aromatic plant production, and seed production. Together, we create a welcoming and lively place where food lovers in the region can come to enjoy delicious fruits and vegetables, as well as breads and pastries of great taste and nutritional quality.
Is there a particular teacher at SBS-EM who had a significant impact on you as a student?
Marek Hudon. He wasn’t yet a professor at the time, but he supervised my thesis, which focused on microfinance. I really appreciated his critical analysis, encouragement, and involvement.
What have been the biggest challenges you have faced as an entrepreneur, and how did you overcome them?
The workload has been a constant issue since I launched my workshop… I try to carve out moments of rest, vacations… but it’s not easy to switch off when you’re 200% behind your project! However, it seems to be getting better lately…
What advice would you give to current Solvay students who want to embark on entrepreneurship?
If you are driven by the desire to bring your ideas to life and carry out your project, don’t lose sight of that…
Prepare, train, research, and then… Take the plunge!
Make sure you are well-supported and capable of adapting because things won’t go exactly as outlined in your business plan!
Which skills acquired at Solvay do you find the most valuable in your role as an entrepreneur?
With the launch of YOM-Atelier de Gourmandises, versatility is what comes to mind first. In the same day, I might have to manage my website or communication strategy, then analyze my sales from the past six months, manage relationships with suppliers, welcome customers… and of course, prepare delicious quiches or lemon tarts!
What is the next big step or project you are looking forward to?
The project is still in full development. We now have a loyal customer base who buys our products directly at La Ferme de la Préale. The next step is to strengthen services for organizations and companies: lunch services or dessert/mignardises buffets.
Furthermore, the farm will soon have a new space to welcome our visitors: a 180m2 multipurpose rural hall and a training room. This will allow us to accommodate larger groups for retreats, private events, or teambuilding sessions. By the way, if you’d like to join the adventure, you can still become a project partner: www.preale.be/wp-content/uploads/2022/02/220201-Halle-rurale.pdf.
I greatly enjoy welcoming visitors to the Farm, showing them around the place, and offering them high-quality handmade products, whether during our open house days (on September 22, 2024), during gourmet and rustic brunches... So, I’m really looking forward to the hall becoming operational!
