Mirabelle and the lights
3 things I’ve learned during my time at Mirabelle.
I’m extremely grateful to John and Christian for welcoming me to the Mirabelle team.
I’ve learned a great deal and I now go back to my bakers’ cabin in Provence’s Alps mountain fully recharged with inspirations.
Guys at Mirabelle do things their way, they don’t follow conventional approaches.
Here are three things I’ve learned working with them.
Quality comes from focus
Their focus on the things that matter is unparalleled. All ingredients are carefully sourced, waste and efficiency work hand in hand.
They don’t take shortcuts and pay equal attention to all the steps of the baking process.
They taste everything, use their senses to judge the progression of fermentation and bakes, trust their guts and iteratively improve the process (and the end products) every day, one loaf at the time.
I can feel the influences of Chefs like Christian Puglisi in this refreshing approach.
Focus brings freedom
This undivided focus brings great freedom within a constrained framework.
It’s the first bakery I’ve been that make 4 types of bread and manages to give freedom for each baker. By doing few products well, they create space for new ways every day.
The length of the mixing process, the hydration, how to fold the dough, the way to prioritise production, the new experiments each baker is allowed to engage…
This is an ongoing discussion within the team which allows everyone to find spaces of creativity and freedom within this very focused product range.
My hat’s off to John, the head baker, for creating such a healthy team, their spirit and passion are high and this is inspiring.
Freedom is contagious
Freedom generates freedom, everyone looked autonomous, clear about what they can and can’t do.
This atmosphere creates more headspace for the team to inject their own views into the mix. Not everything is possible but at least there is space for discussion. There are no bullies or ambient negativity as space is filled with possibilities and passions.
I call that a good collective emulation, a virtuous circle where the best comes out of team members.
This is, of course, precious and fragile but I’m sure whoever works there will take-away this thirst for positive freedom with them. I certainly do!
Only use the best produce available, focus on things that matter and fill empty spaces with freedom is clearly what take away from this experience.
Big thanks to Christian, John, Meagan, Arturo, Sam and Nathalie, #livefreeandbake