Interview with Nevin Gabr, Diplôme de Boulangerie alumna
Born in Egypt, Nevin started studying in California before fulfilling her dream and open her own boulangerie. With that in mind, she did the Diplôme de Boulangerie in Le Cordon Bleu Paris and opened her boulangerie in Los Angeles two years ago. She tells us more.
Can you introduce yourself?
My name is Nevin Gabr. I graduated from Le Cordon Bleu Paris in 2019 with the Diplôme de Boulangerie. I’m the owner and baker of boule n' bâtard, a micro-bakery based in Los Angeles, CA. I was born and raised in Egypt and moved permanently to the US in 1999. After working at the University of California, LA for six years I switched careers to become a bakery chef.
How would you describe your experience at Le Cordon Bleu Paris?
My experience at Le Cordon Bleu was positive and successful. The institute has a prestigious reputation around the world, and I was able to learn everything I needed to start my culinary career. Thanks to the Chefs Instructors I acquired the know-how of French boulangerie, which I continue to utilize in my business today.
What is boule n' bâtard?
Boule n’ bâtard (BNB) is an artisanal micro-boulangerie located in Hollywood, California, established in 2020. Inspired by French boulangerie techniques, BNB produces small batches of slowly fermented sourdough bread. We source all ingredients from local farmers and make everything in-house. We currently bake for three establishments in Los Angeles in addition to our weekly pop-up at the local farmer’s market.
How do you work with your team? Any management tips?
For phase one at BNB I work solo! I handle all aspects of the business from management to production. Being organized and an efficient multitasker helps me manage my busy schedule and stay on top of my to-do-list. I don’t take on too many tasks at once, so my focus is always on the quality of the bread.
My managements tips would be to work diligently to identify business opportunities that are mutually beneficial and stay consistent in the quality of the product.
Do you still meet with Le Cordon Bleu graduates?
Social media keeps me connected to my classmates. We stay in touch through our posts and stories and chat from time to time. Being part of the Le Cordon Bleu alumni allows me the opportunity to see what other graduates are achieving and has been inspirational in my own career path and business goals.
What advice would you give to anyone looking to follow in your footsteps?
Absolutely GO FOR IT! This was a complete leap of faith for me, and I’m happy I did it. I always wanted to create and work with my hands. This opportunity allows me to express my creativity and nourish people with hand-crafted wholesome bread. Never stop learning and never stop growing.
