Today, Besson Immobilier would like to introduce you to one of the personalities who form and who are the heart of the village.  A craftsman, but not just any: this one’s passionate, active and energetic.

We’d like to introduce this guy, because we meet regularly and share some of our premises with him. Because of the delicious aroma of the bread and pastries that come out of his bakery every day, this craftsman makes us drool in our offices: his name is Nicolas Micheli.

Nicolas is a baker, pastry chef, chocolatier and has been the owner of the bakery since 2015.  It’s been three years since we met him in at the back of his shop. We exchanged a few words with him every day, and we’ve been able to get to know each other quite well over the years. We discovered he was a highly committed businessman: “I’m a volcano!” he says humbly. Indeed, Nicolas is not scared by the hours he puts in at his laboratory: “You have to like getting up early, not looking at the calendar, and missing holidays and holiday periods. He sustains the pace so his customers are satisfied in front of the window. ”

In addition to orders, he manages a large team of 15 employees (in high season) consisting of bakers, pastry-chocolatiers, apprentices, deliverymen and sales staff. But the thing that gave him the little stars that twinkled in his eyes when we first met him was his obvious passion for creating, and working on the finishes that trigger the desire to taste within his customers.  Thus, every day, he joins his team: “What I like,” he tells us, “is getting my hands dirty, it’s the creating, and it’s working out the details for recipes and making adjustments, often subtly, between two flavours.” And everything is homemade at the post office bakery. His pastries come from his heart, and we share the same one.

His specialty: raspberry pie. An absolute must, impossible to describe in this article, it merits so much more.  This pastry made so much noise that Nicolas was invited to Denmark by a hugely successful restaurateur to teach him the recipe. According to him, at the end of his stay, Nicolas had to bake a large raspberry cake for the Queen of Denmark. That’s an understatement!

His favourite, he explained to us, is the craft of chocolate manufacturing. Our own back door genuinely opens right in front of the workshop where his chocolates are made. So we see the chocolate running in the fountain all the time, so that it always has the right temperature.

The delicious aroma of praline, caramel, gianduja, hazelnuts and toasted almonds tickle our nostrils. We could almost describe it as a form of torture … Nicolas chooses to work with only the highest quality products throughout the many manufacturing steps, which are performed entirely by hand, to achieve sweetness in the mouth and the most delicate aromas.

Nicolas is, as we have already said, a passionate man, but he’s also one who enjoys sharing. As a young man, he worked at various sports clubs in the region, but also wanted to open his heart and his mind by traveling across the world with his backpack: Asia, Australia, South America …  Nowadays, he continues to build relationships by sharing his knowledge with the young apprentices. Indeed, training is particularly important to him because, he explains, this very demanding job is attracting a lot fewer people than it used to.

Our team at Besson Immobilier like to share these delicious moments at the back of Nicolas’s post office bakery shop. May these tiny moments of joy, of perfumes and aromas coated by delicacies, last forever. Long live craftsmen like this, who give our villages a heart and a life ….

Pâtisserie de la Poste / Route de Verbier station 63 / 1936 Verbier / 027 771 64 25