Hello Charlotte, how are you today? We are more than delighted to welcome you to the blog, which you know so well… ;)
A super keen baking enthusiast at Agathe, you know the shop remarkably well, as you've been dedicating your talent to our little biscuits for several years now... can you tell us a bit about what you do?
Charlotte: I'm a bit of a multi-tasker at Agathe. I mainly handle the brand's marketing development, but I also buy all the packaging, to make sure our #swissbiscuitlovers always find their favourite biscuit packets in this or that store! I'm also here to answer all customer queries and handle logistics, trade shows, and in-store tastings. In short, I'm never bored... ;)
As an agricultural engineer, how did you come to work for Agathe? Was it the desire to SWISSify the world of biscuits that pushed you to join the adventure, or rather to BIO-ify the world of Swiss biscuits?
Charlotte: Actually, neither! I arrived in Switzerland by chance in 2012, after having travelled quite a bit before, in France, England, and the USA. Why not Switzerland, I heard the place is nice! I thought I'd stay a few months for a job in agriculture and then leave! In the end, the lake is beautiful, the mountains are nearby for skiing, and most importantly, AGATHE biscuits still have a bright future ahead of them in my eyes - of course, organic is a great new challenge, but we still have so many wonderful surprises in store for you in 2022!
And our goal of 100% Swissness and 100% Organic, do you believe in it? Will we get there? With pros like you, we'd be inclined to say that impossible is not Agathe... or Charlotte! ;)
Charlotte: Uh... for such a goal, we need an entire team of "pros"!!!
But yes, I believe in it. We have received very positive feedback on our "Swissness" range and our "Bio Bourgeon" range, which is very motivating...
We heard that you are the one who gives tours of the biscuit bakery to young #littleloversofswissbiscuits? Apparently, you're also an outstanding storyteller... can you tell us more too?
Charlotte: Ah, yes, that's me! And I really hope to welcome new #little&grownupswissbiscuitslovers in 2022. I love seeing the stars in our visitors' eyes when I explain how our biscuits are made.
To give you an idea, imagine your kitchen, but a bit bigger! Your mixing bowl holds about 250g of flour; in ours, we put in 70kg. Do you measure sugar with a measuring cup? We have a large mechanical needle scale! You'll discover all our ingredients, see our golden #littleSwissbiscuits straight from the oven, and smell the lovely aroma of still-warm trolleys.
Can you tell us about your craziest day at Agathe?
Charlotte: IMPOSSIBLE! No two days are alike at AGATHE. But they always revolve around Swiss & organic biscuits, our wonderful and loyal customers, our dear suppliers, our transport partners (to ensure all biscuits arrive safely)... and all the behind-the-scenes work!!!!
And which are your favourite Agathe biscuits?!
Charlotte: Hmm... is that a trick question? Our latest recipe for Chocs Étoilés Bio, with little chocolate chips.... I admit I indulge a bit (too) often at the office! At the same time, our Hazelnut Stars that we released for Christmas are also to die for... with that addictive taste. Try them with a spicy black tea, and you'll thank me later.
Thank you so much for your time and your everyday dedication, Charlotte! We'll see you soon at the biscuit bakery, of course! Long live your magical tours <3
Charlotte, Goddess of multitasking.
Hello Charlotte, how are you today? We are more than delighted to welcome you to the blog, which you know so well… ;)
A super keen baking enthusiast at Agathe, you know the shop remarkably well, as you've been dedicating your talent to our little biscuits for several years now... can you tell us a bit about what you do?
Charlotte: I'm a bit of a multi-tasker at Agathe. I mainly handle the brand's marketing development, but I also buy all the packaging, to make sure our #swissbiscuitlovers always find their favourite biscuit packets in this or that store! I'm also here to answer all customer queries and handle logistics, trade shows, and in-store tastings. In short, I'm never bored... ;)
As an agricultural engineer, how did you come to work for Agathe? Was it the desire to SWISSify the world of biscuits that pushed you to join the adventure, or rather to BIO-ify the world of Swiss biscuits?
Charlotte: Actually, neither! I arrived in Switzerland by chance in 2012, after having travelled quite a bit before, in France, England, and the USA. Why not Switzerland, I heard the place is nice! I thought I'd stay a few months for a job in agriculture and then leave! In the end, the lake is beautiful, the mountains are nearby for skiing, and most importantly, AGATHE biscuits still have a bright future ahead of them in my eyes - of course, organic is a great new challenge, but we still have so many wonderful surprises in store for you in 2022!
And our goal of 100% Swissness and 100% Organic, do you believe in it? Will we get there? With pros like you, we'd be inclined to say that impossible is not Agathe... or Charlotte! ;)
Charlotte: Uh... for such a goal, we need an entire team of "pros"!!!
But yes, I believe in it. We have received very positive feedback on our "Swissness" range and our "Bio Bourgeon" range, which is very motivating...
We heard that you are the one who gives tours of the biscuit bakery to young #littleloversofswissbiscuits? Apparently, you're also an outstanding storyteller... can you tell us more too?
Charlotte: Ah, yes, that's me! And I really hope to welcome new #little&grownupswissbiscuitslovers in 2022. I love seeing the stars in our visitors' eyes when I explain how our biscuits are made.
To give you an idea, imagine your kitchen, but a bit bigger! Your mixing bowl holds about 250g of flour; in ours, we put in 70kg. Do you measure sugar with a measuring cup? We have a large mechanical needle scale! You'll discover all our ingredients, see our golden #littleSwissbiscuits straight from the oven, and smell the lovely aroma of still-warm trolleys.
Can you tell us about your craziest day at Agathe?
Charlotte: IMPOSSIBLE! No two days are alike at AGATHE. But they always revolve around Swiss & organic biscuits, our wonderful and loyal customers, our dear suppliers, our transport partners (to ensure all biscuits arrive safely)... and all the behind-the-scenes work!!!!
And which are your favourite Agathe biscuits?!
Charlotte: Hmm... is that a trick question? Our latest recipe for Chocs Étoilés Bio, with little chocolate chips.... I admit I indulge a bit (too) often at the office! At the same time, our Hazelnut Stars that we released for Christmas are also to die for... with that addictive taste. Try them with a spicy black tea, and you'll thank me later.
Thank you so much for your time and your everyday dedication, Charlotte! We'll see you soon at the biscuit bakery, of course! Long live your magical tours <3
