The Adiou bakery, located at 25 Rue de la Promenade in Alzonne, is experiencing a new lease of life since its takeover in November 2025 by Gwennaelle Fabre and her partner Jules PASTOR. The establishment, run by Gwennaelle's parents since 1990, has changed its name, logo, owners, and products, while retaining its family identity and flagship specialty, the pumpet.
The first assessment, nine months after the takeover, is very encouraging. "We have already exceeded our revenue forecasts," says Gwennaelle with a smile. Faced with this success, the team has expanded with the recruitment of a sales assistant, "at least for the summer," and the hiring of an apprentice for two years.
The recipe for this success lies in a balance between modernization and preservation. The new owners have modernized the offering with more airy traditional breads, gluten-free flours, and particular attention to sourdough starters. Pastries have evolved towards more lightness, focusing on fruit mousses and textures.
However, tradition remains at the heart of the establishment. The pumpet, a dessert that made the place famous, has been kept. "My father is from the Tarn region, he brought the pumpet with him 35 years ago," explains the pastry chef. This travel cake, made with puff and shortcrust pastry, butter, and flavored with lemon, attracts many customers.
The family spirit also continues in daily management. The mother helps at markets, the sister handles communication, and the grandfather, known for his colorful patois, inspired the new name of the brand: Adiou.
