A gourmet idea born of a moment of sharing between students
Sofía and Santiago are two Argentine lawyers, specialists in business law who arrived in Montpellier a year ago to continue their studies in the Montpellier Business School “Grande Ecole” Program. “We were working in a law firm when we decided to breathe new life into our career and start our own business. The project was still very vague. The international dimension was already trotting in our heads, but we did not think at all to create a business of culinary specialties,” explains Santiago.
It is during a multicultural meeting between students of Montpellier Business School that Sofía and Santiago presented an Argentinean specialty: the Alfajores. “All of our friends found it tasty and original and suggested to us to build an Alfajores company in Montpellier,” says Sofía.
A launch strategy supported by Montpellier Business School
In the second year of the Grande Ecole Program, the two Argentineans participated in a business creation simulation during the entrepreneurial module. “This is where the project was born. Through this serious game, we managed to draw the guidelines of our future company and to build a real Business Model. “
The couple’s young project pursued the implementation of their “Station Sucrée” company at the Montpellier Business School Entrepreneurship Centre, the school’s incubator. “We were supported by the Chamber of Trades in the creation, certification and administration of our company,” explains Sofía. Today, Station Sucrée has an office within the school to advance in their development throughout the gap year of the two students.
Sofía & Santiago have also decided to integrate other students into the adventure: “Our marketing consultant is also a student of the school, in the final year of the Grande Ecole Program and brings complementary skills to ours,” says Santiago.
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This is what Sofia had to say: “Station Sucrée is growing day by day, and of course, we grow and learn with it. If there is any advice for aspiring entrepreneurs, it’s taking the time to develop a finished product before marketing. The key lies in micro-launches of tests, which allow you to not over expose your concepts but that are valuable in return for the customer experience. “
Station Sucrée continues its development and is always looking for new partners:
- Click here to discover their products and partners.
- You can also follow their adventure on Instagram.