Agriculture is not limited to the farm gate: it reaches the table, the café, and the experiences that unite tradition, technique, and innovation. During the event ‘French Wines: Trends and Opportunities,’ promoted by Business France, I met Cristiane Boley, manager of La Boulange. Based on French tradition and the use of high-quality inputs, the bakery has three units in São Paulo and is already planning its expansion. Mundo Agro: How did La Boulange come about? Cristiane Boley: The bakery was born seven years ago. We started with a small door. Today we have three units in the south zone of São Paulo and are going for the fourth one later this year. Always maintaining the same quality, the bakery uses quality flour, butter, chocolate, and French techniques. Mundo Agro: How long have you been working on this project? Cristiane Boley: I have been for eight years, since the beginning of the bakery project. My husband was responsible for bringing this idea to Brazil. At first, I would ...