Bonjour, I am Marianne, Simply Gourmand's owner. Here are a few personal things I would like to share with you on the occasion of our anniversary. Yes, we are turning 10 this week!
Clément Faugier chestnut spread — This is definitely the treat I should mention first, as it was the product that immediately came to my mind when I started imagining my French grocery store. Chestnut spread, hardly know in America, is very popular in France, for good reason. Delicious on its own, but also as a pastry ingredient.
Amora Dijon mustard — A staple you'll find in most French kitchens. Dijon mustard at its honest best. I always have a jar open in my fridge.
Les Délices du Lubéron green olive tapenade — The perfect healthy apéritif food. I serve it on toasted bread and also use it in my cherry tomato tart and palmiers.
Sabarot Le Puy green lentils —These famous lentils from the Auvergne region (Appellation d'Origine Contrôlée) have a distinct earthy flavor that elevates the most simple recipes.
Panzani vermicelle pasta — Talk about simple pleasures! My 6-year-old and I will never say no to a bowl of vermicelle soup.
Nestlé Dessert baking chocolate — My chocolate cakes honestly don't taste the same when I have run out of Nestlé Dessert and have to use American baking chocolate (God forbid).
Noirot orange blossom water — Another ingredient hardly know in America that I couldn't do without. My clafoutis or my galette des rois would smell and taste so differently without this delicate floral note.
Gavotte crispy crêpes — These thin crêpes rolled into a flaky, buttery biscuit are irresistible. They are wrapped two to a gold foil so I also love the refined touch they add to an ice cream or a fruit dessert.
L'Épicurien coco passion jam — My favorite jam, hands down. It tastes gorgeous and the texture is lovely too.
Éléphant lime flower tea — A beloved bed time classic in our family. Americans have yet to discover it.
10 things I have learned building up and running Simply Gourmand
French food's appeal is a powerful thing! — Our French expat customers can't live without it. Our American foodie customers rave about it. I am so glad we can satisfy them both.
French mainstream food (the bulk of Simply Gourmand's selection) is almost always better than American mainstream food. — As a safe rule of thumb, it tastes better and it is more healthy. Just sample a few of the products we carry and look at their ingredients.
There's more to food than eating. — Food is culture. Food is lifestyle. Food is intimacy. Food is connection with your family and friends. Food is connection with where you come from. Food is connection with fellow humans from completely different parts of the world. That's why dealing with food is fun and inspiring. I am always delighted when a customer reaches out and tells me how much a certain food we carry means to him or her. It happens regularly and is certainly a core motivation for me.
How we communicate is very important. Our food selection is essential. — As much as I spend a lot of time on different aspects of managing Simply Gourmand I always keep in mind that the quality and relevance of our food selection is the single most important factor in the equation.
My personal food favorites do not always overlap with our best-sellers. — Even though my personal tastes do play a role in curating our selection they cannot dominate this process, which leads me to:
Customers' wishes and suggestions are a key growth driver. — That's why I personally review and respond to all requests for products.
It's all about the customer's experience. — From browsing our website, ordering, receiving order updates, receiving a carefully packed order, contacting us with any question at any point, down to enjoying the French food you have ordered, your experience should be entirely satisfying. We strive for this every day.
Genuine interest in what customers have to say always pays off. — False engagement may work in the short term. I believe it will eventually be detected. Yes, it sounds optimistic but it is backed by 10 years of doing business this way.
We should be open to technology but use it only where it does a better job than humans. — That's why, at Simply Gourmand, only humans screen and fulfill orders and only humans respond (promptly and relevantly) to questions and requests from customers.
Returning customers is what we are looking for. — We are building relationships as a minimum, a community at best.
Read my blog, Dosa Clafoutis, if you are interested in more personal thoughts on food and other subjects that matter to me.
I would love to hear from you! Please share your Simply Gourmand experience with me.