Hello Qamil! How are you today?
Years go by and organic recipes develop, but to our great delight (and yours too, you'll soon understand why) some things also don't change.
Qamil, pronounced Jamil, a big-hearted production manager, has been dedicating his talent and energy to our favourite little Swiss biscuits for the past 29 years! Can you explain to us what makes us so lucky to still have you among us after all this time?
Qamil: I'm still here because I love what I do; all the recipes I've created are my pride.
And what exactly does being a production manager for a Swiss biscuit brand entail?
Qamil: You have to monitor the teams and machines all day long to ensure consistent quality. Have eyes everywhere, check the texture of the dough in the mixer, make sure everything goes well during shaping and packaging… and of course, be in constant contact with the best Swiss suppliers to guarantee the best ingredients! Every day I have to make sure we have all the necessary raw materials in stock for upcoming productions.
At the biscuit bakery, they say you are the guarantor of the "perfect balance" of Agathe recipes. Can you tell us how to achieve THAT perfect balance? Do you have a secret? Half gourmet, half magician, is that it?
Qamil: No, I'm not a magician; it's just about having good ideas and A LOT of motivation.
29 years, that's over 10,000 days… you must have had some incredible moments at the biscuit bakery! Do you have any little anecdotes to tell us about it?
Qamil: Many more than 10,000 days indeed…, I spend more time talking to my biscuits than to my family… (but shhhhh don't tell my wife)! Wonderful moments where I learned a lot: from 1994 to 2000, I spent almost 6 years working on the development and improvement of biscuit recipes, those are my best memories.
Agathe 29 years ago must have been quite different, right? Can you explain a little about what it was like?
Qamil: Oh no, not at all….not much change, manufacturing and packaging have always been very MANUAL, almost nothing is automated. You have to think about everything, all the time… It hasn't changed much.
Our machines are very old; you have to speak to them gently every day to make sure they're willing to give us biscuits. For 29 years I have always managed to make the machines work, even when they were in a bad mood!!!
And your favourite Agathe biscuit, which one is it?! Alexis chose the lemon rounds… we wonder what your choice will be!
Qamil: I love absolutely all of them! Okay, maybe I have a soft spot for Les Oranneigées, but that's probably because it's the one I've been making since day 1 of AGATHE… and because brush glazing is an art… and a (very well-kept) secret.
Thank you Qamil! What a pleasure to finally know who is behind the magic of the perfect balance of our little Swiss biscuits! We hope to continue our delicious journey with you for a long time… pastry enthusiasts as loyal as you don't even exist in books! <3
Portrait of Qamil: when you love someone, you don't count... the years!
Hello Qamil! How are you today?
Years go by and organic recipes develop, but to our great delight (and yours too, you'll soon understand why) some things also don't change.
Qamil, pronounced Jamil, a big-hearted production manager, has been dedicating his talent and energy to our favourite little Swiss biscuits for the past 29 years! Can you explain to us what makes us so lucky to still have you among us after all this time?
Qamil: I'm still here because I love what I do; all the recipes I've created are my pride.
And what exactly does being a production manager for a Swiss biscuit brand entail?
Qamil: You have to monitor the teams and machines all day long to ensure consistent quality. Have eyes everywhere, check the texture of the dough in the mixer, make sure everything goes well during shaping and packaging… and of course, be in constant contact with the best Swiss suppliers to guarantee the best ingredients! Every day I have to make sure we have all the necessary raw materials in stock for upcoming productions.
At the biscuit bakery, they say you are the guarantor of the "perfect balance" of Agathe recipes. Can you tell us how to achieve THAT perfect balance? Do you have a secret? Half gourmet, half magician, is that it?
Qamil: No, I'm not a magician; it's just about having good ideas and A LOT of motivation.
29 years, that's over 10,000 days… you must have had some incredible moments at the biscuit bakery! Do you have any little anecdotes to tell us about it?
Qamil: Many more than 10,000 days indeed…, I spend more time talking to my biscuits than to my family… (but shhhhh don't tell my wife)! Wonderful moments where I learned a lot: from 1994 to 2000, I spent almost 6 years working on the development and improvement of biscuit recipes, those are my best memories.
Agathe 29 years ago must have been quite different, right? Can you explain a little about what it was like?
Qamil: Oh no, not at all….not much change, manufacturing and packaging have always been very MANUAL, almost nothing is automated. You have to think about everything, all the time… It hasn't changed much.
Our machines are very old; you have to speak to them gently every day to make sure they're willing to give us biscuits. For 29 years I have always managed to make the machines work, even when they were in a bad mood!!!
And your favourite Agathe biscuit, which one is it?! Alexis chose the lemon rounds… we wonder what your choice will be!
Qamil: I love absolutely all of them! Okay, maybe I have a soft spot for Les Oranneigées, but that's probably because it's the one I've been making since day 1 of AGATHE… and because brush glazing is an art… and a (very well-kept) secret.
Thank you Qamil! What a pleasure to finally know who is behind the magic of the perfect balance of our little Swiss biscuits! We hope to continue our delicious journey with you for a long time… pastry enthusiasts as loyal as you don't even exist in books! <3
