Alixe Bornon : a new approach to pastry making

What if we could approach pastry-making differently, making pastries accessible to diabetics as well as all who are careful with what they eat and wary of the dangers associated with excess sugar consumption? This is Alixe Bornon’s crazy (yet successful!) gamble.
Our news
18.08.2020
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You completely switched careers to go on the Belles Envies adventure. How did this change happen?

After my studies in labor laws, I joined a recruitment firm. This experience brought me a lot as a person, but I wanted to create my own company. Since I was a little girl, I have been fascinated by the idea of creating. I started making pastries because I was sad that I always had to pick Greek yogurt or an apple when others were sharing birthday cake. The Belles Envies concept was born out of this frustration. The idea was to feature pastries, chocolates and cookies with a low glycemic index.

In little over a year, I attended pastry school (the National Institute of Baking-Pastry making in Rouen); I raised funds and finished the shop’s floorplan. I was eager to open! I didn’t complete my training because my dad got sick. He passed away just after choosing the name “Les Belles Envies.” Convinced that a great team is essential, I partnered with endocrinologist Jean-Michel Borys and Pastry Chef Louis Taine – graduate of Les Compagnons du Devoir. I created a certification called the igc label so that our customers could feel completely safe. The first shop opened in February 2016 on rue Monge in Paris. A second shop opened in June 2017 on rue Poncelet.

Today, I have 18 employees and I justraised €2 million to open a laboratory. I had the opportunity to introduce French First Lady Brigitte Macron to my pastries thanks to my meeting with Chef Alain Ducasse. I even delivered my creations to the soccer players of the Paris Saint Germain club. I was also a Lavazza ambassador during Roland Garros 2019. I am eager to see what 2020 has in store for me!

What are your favorite ingredients to work with at Les Belles Envies?

We replaced plain white flour with stone-ground flours and sugar with coconut flower sugar with a low glycemic index. Our pastries have nuts, which add healthy fats while keeping the glycemic index very low. They are in our signature pastry: the chocolate-passion egg, a rebuilt pastry with milk and hazelnut chocolate, a dark chocolate cream, a milk chocolate coating, almond shavings and a mango-passion coulis ball.

How is your relationship with Elle & Vire Professionnel®? Which products are your essentials?

Elle & Vire Professionnel® is synonymous with quality. My team knows their products really well and knows how to build a great relationship. It is a beautiful brand looking towards innovation and one in which I have faith. I had the occasion to do a demonstration at La Maison de l’Excellence a few weeks ago, which was exciting. I use the Gourmet Butter 82% fat and the Excellence Whipping Cream 35% fat daily… All hail fats which are essential to bringing the glycemic index down! My relationship with Elle & Vire Professionnel® has many beautiful days ahead.

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