A new generation of bakers from Rodrigues trained at La Fournée des Moulins
Since June 17, La Fournée des Moulins, the training center of Moulins de la Concorde, has been hosting ten young women from Rodrigues, aged 17 to 23, for specialized bakery training. This initiative, supported by the Rodrigues Regional Assembly, aims to train these young talents to contribute to the development of tourism on the island of Rodrigues. Meet Daniella, Guwanaëlle, Dorianne, Krisnaëlle, Laetitia, Christina, Liliana, and Christelia, who are fully engaged in this enriching adventure.
For Daniella, from Ste Famille, this training represents a real immersion into an unknown world. "It's all new to me," she explains. Usually confined to home cooking, she is now discovering professional baking techniques, such as making bread, biscuits, faratas, and even croissants, which she was shaping during our visit under the supervision of trainers Omesh Mahadea and Zaakiyah Aliraja.
Guwanaëlle, on the other hand, talks about the challenges of adapting to a faster-paced lifestyle than in Rodrigues. "I was lost at first because here, compared to Rodrigues, everything moves so fast! But I am discovering another world, and I am delighted. I didn’t know bread was made this way; I’m learning new things, and I’m happy!"
The training program, led by Sabeer Hookoomally, Baking and Training Centre Manager, is structured around practical sessions in the morning and theoretical classes in the afternoon. The young women will also benefit from internships in artisanal bakeries and hotels starting in November, alongside their ongoing training. "We give them the tools they need to acquire as much knowledge as possible and develop the necessary skills for their final exams," says Sabeer.
The young apprentices have been surprised by some aspects of the training. Dorianne, for example, did not expect the importance of mathematics in baking. "Each wheat harvest is different. The quality of the flour depends on many factors, which affects the final result. We constantly have to adapt, hence the calculations," explains Zaakiyah Aliraja. Moreover, they have learned to knead dough by hand, an essential skill in case of machine failure.
Krisnaëlle also highlights the importance of theory in their training. "We must teach them what ingredients like yeast, salt, water, and eggs contribute to the dough," explains Zaakiyah.
The upcoming months will be busy, with lessons on making brioche, pain au chocolat, various pastries, and even traditional cakes like Christmas logs and Divali cakes. They will be put in real-life situations during a mock exam in January 2025 in preparation for the final exams in April 2025, supervised by the Mauritius Examinations Syndicate (MES) and the Mauritius Institute of Training and Development (MITD). So far, all bakers trained by La Fournée des Moulins have achieved "distinction," and these young women intend to be no exception.
With the support of "godmothers" from Moulins de la Concorde and Gina Casset, Counselling & Well-being specialist, these young bakers are not only receiving technical training but also benefiting from valuable personal guidance. Upon completing their training, they plan to work in the hospitality sector in Rodrigues or even open their own bakery.