Miller, are you sleeping? - A portrait of Jacques Yerly

Hello Jacques, As a passionate producer of our Swiss flour, we would like to take this opportunity to ask you a few questions! Because it's all well and good to make great flour, but #petitsbiscuitssuisseslovers would love to understand the why and how. Your career path is, to say the least, original, as you started your career as a baker! Can you explain what made you switch to the cereal side of the force? Jacques Yerly: Human contact and dialogue with customers encouraged me to become a sales advisor, and since my baking profession remains a passion, the ideal was to join Groupe Minoteries to satisfy customers' needs for flour and advice. The flour you produce at Minoteries de Granges Marnand is 100% Swiss. Did you choose to go local more for quality or for environmental reasons? Jacques Yerly: For Biscuits Agathe, we chose to offer regional flours (e.g., Vaud flour) to ensure traceability while guaranteeing excellent quality of wheat supplied by our farmers, and also to meet your expectation of producing delicious Biscuits Agathe from the Vaud region. Today, with already two 100% organic and Swiss recipes in store, I dream of developing more and more organic and Swiss recipes. But it's not easy to find as much organic and Swiss flour as I need near the biscuit bakery, in the canton of Vaud. Do you think that will be possible one day? Jacques Yerly: Today, our small mill based in Emmental produces 100% organic flour. We can guarantee, for the flour for your biscuits, 100% Bio Bourgeon Suisse quality by ensuring top quality (according to you). Today, we mix Bio Bourgeon Suisse wheat from different regions of our country (including the Canton of Vaud) to have a more homogeneous volume, guaranteeing the consistent quality of your delicious Biscuits Agathe. At Agathe, we are completely hooked on your flour (we're still coughing from it) and your innovative spirit. Can you explain to our readers what makes your flour so special? Jacques Yerly: The flour is special because we select the best wheat grains from the canton of Vaud for you. Then, a dynamic team of millers transforms the grains into flour according to your recipe, which will make your biscuits delicious and guarantee the regionality of your products! What makes you a miller unlike any other? <3 Jacques Yerly: I enjoy life and warm contact with my clients. Often after a few years, the "commercial" contact transforms into a confidential and friendly one, and it becomes a mutual pleasure to meet and share ideas. I also like to have a bit of humor during my interviews. Do you know, for example, why flour doesn't make noise when it falls? Because the miller removed the bran... (from the grains) 😊 Thank you very much for your answers, it's a pleasure to work alongside you and we hope we can continue to create great biscuits with your great cereals for a long time! Long live your ears of corn! Jacques Yerly: Thank you too for your wonderful adventures and interesting documents on Instagram. Thank you for your loyalty to our flours and your expertise that makes your Biscuits Agathe delicious, I get up at night to crunch them...!