The traditional Friday snack had a festive feel this Friday, September 20, 2024 in Roanne. Under the parasols in the garden, white tablecloths and cups were set up in honor of five work medalists, decorated for their twentieth and thirty years at Pralus. The ceremony brought together the factory's employees, gathered around Florence (marmot), Emilie (tablets), Sandrine (pastry), Mickaël (chocolate) and Stéphane (the chef). The local press had sent its correspondents at the time of François Pralus' speech: "Today, we are honoring five Pralusians whose longevity in work and in the company we salute. Three women and two men, pastry chefs, chocolatier, chocolatier, preparer who have worked in the various laboratories to make our customers happy. Through their commitment, they have also contributed to the reputation of our house."
Vermeil medal and silver medals
20 years of presence and 30 years for chef Stéphane, marked by the presentation of a medal stamped with the blue-white-red flag, symbol of the recognition of the Nation and the company for their longevity in work. "These are not chocolate medals that I am giving you, this vermeil medal and these silver medals have great value: the value of your work for all these years at my side and with your colleagues," François told them before pinning them.
Chocolate, baking and preparation
Florence started at Les Halles de Renaison before joining Les Marmottes. Emilie has been working in the tablet laboratory for 10 years after joining the company as a saleswoman at the Les Halles de Renaison boutique where she had her first job. Sandrine was an apprentice in pastry making, then made macaroons for a long time before joining the pastry lab where she makes desserts and small cakes for the boutiques in Roanne, Renaison and Charlieu with her colleagues. Mickaël is a chocolatier in the candy and pastry labs: from ganache to coating, including molding Easter subjects and making decorations for pastries. The last and doubly decorated, Stéphane Grange, the Chef, is the oldest employee of the factory. He was trained by Auguste Pralus and supported François Pralus when he took over the family business, particularly for the creation of his first chocolate bars. Today, he manages the entire production of the Manufacture.
François Pralus concluded the medal ceremony by inviting everyone to "continue together to create, to innovate, to surprise. And above all, to do what we do best: delight the world!"
The ceremony ended with a snack worthy of the event, punctuated by a cake made by Roanne pastry chefs: the traditional Edelweiss.
