Moulin d'Elise Morlaix

Perfect. Organic and gluten-free salads

Good choice of organic, gluten-free breads. Good sandwiches and nice people.

How happy I was when I arrived in the region 6 months ago to discover a gluten-free bakery/pastry shop! Unfortunately, there is a persistent staffing and organizational problem! The staff does not know the products, does not seem to be trained in sales or service at all. The quality of the pizzas is very irregular (quantity of toppings very, very variable). Every time I came to this shop I had to wait an impossible amount of time to be served, often not people who were at the limit of politeness. Today was one too many: less than 10 customers in store, 3 people in sales/service. I waited 15 minutes at the snack corner, no one came. The staff looks at you, doesn't say a word to you, or even ask you to wait. Furthermore, it’s very good to say you’re committed, ethical and I don’t know what else, it’s very good to reduce the sugar in the pastry, but this is downright to the detriment of the taste! The last 3 chocolates that I took had no taste, neither that of fat. Limit inedible. Now, let's talk about cleanliness and hygiene: the tables are not cleared or cleaned between each customer. The toilets are absolutely disgusting. Cold pizzas that hang around all day (or certainly more) in the open air that we can sell to you as is at a high price! Moldy fruit on raspberry tartlets! It seems that management is waiting for an administrative closure to respect a minimum of hygiene! Given the quality/price ratio of the products, the quality and politeness of the service, I will not come back again. So I'll let you freeze the pizza I ordered from you in order to resell it to another pigeon. It’s good to do business, to communicate on networks, it’s even better to respect your customers! Addition following the company's response: how sad to accuse customers of "belittling the work of your teams" without any questioning yourself. Using a phenomenon like turnover to justify the lack of training and motivation of your employees seems very difficult to take seriously... I don’t think turnover is in charge of training your employees…. I see that the fact that the pizzas are prepared in advance and left out in the open all day waiting to be sold does not seem to be a hygiene problem for you. Therefore, I am not surprised to find moldy fruit on your tartlets.... In view of the numerous comments relating to the quality of the welcome, the service and the freshness of your products, I see that you do not take these remarks seriously and you allow yourself to ask your customers to travel again in order to bring back poor quality products. I think that when multiple customers complain about the same issues, instead of asking them to travel to provide you with proof, it would be more effective to change your manufacturing and quality control processes to ensure that this kind of luck doesn't happen again and that your customers are happy. I deduce from this that you do not need to retain your customers, nor inspire them with confidence. In general, when customers complain, we work to improve internally rather than blaming customers for complaining and questioning their remarks. It is always possible to win back a customer by giving a minimum of credit to their remarks. I clearly understood that customer orientation / quality and hygiene were not a priority for your company, which in my opinion is a problem when you want to work in the food industry. One more thing: “Bacteria counts can double in as little as 20 minutes in this interval. Pizzas left for more than two hours at room temperature should under no circumstances be eaten.” I invite you to find out about HACCP standards…….