The association was founded in 1986 by friends and former pupils of Professor Raymond Calvel and quickly gained around 100 members. Right from the beginning, the association’s members were a highly representative group of the wheat, flour and bread industry.
Millers have always been strongly represented in the association given the professor’s long teaching career at the milling school which subsequently became ENSMIC catering school. The professor’s consultancy work with bakery equipment and ingredient export businesses explains why this sector is heavily represented. His teaching work with Parisian artisan bakers also brought together a hardcore of artisans who are passionate about the taste of bread. Finally, his expert assignments and consultancy work with companies that manufacture Melba toasts and various types of bread meant that solid contacts were forged with the managers of major bakeries.
His many trips abroad for talks and demonstrations of his know-how have led to a large number of expatriate French bakers and bakers from other countries being members of our association.
Raymond Calvel’s close ties with Japanese bread making (he made over 30 trips to Japan between 1984 and 2001) and the existence of an Amicale Calvel Association in Japan explain the presence of numerous Japanese bakers at our events.
The Amicale Calvel kept a very low profile in the early days and wrongly gave the impression of being a slightly exclusive club of bakers. The first two presidents were Gérard Meunier, a compagnon du devoir (member of a French organization of artisans) and an artisan baker, and then Jean-Jacques Semlangne, the founder of over 20 Lesaffre Baking Centers worldwide. Hubert Chiron has held the presidency since 2009.
Despite Professor Calvel passing away in 2005, the association continues to bring together motivated industry professionals who relish meeting up and attending our technical days. Our meetings are now proving to be very popular. Young and new members may not have personally met Raymond Calvel but they value the quality of the discussions and the desire to share information.