Born in a family of traders and farmers, Joffrey grew up on markets, at the heart of the world of greengrocers. After the diversification of the family business in the 1990's, his parents started in the bakery in 2004, with the creation of a manufacturing workshop.
Trained in business school in Bordeaux, then holder of an MBA in finance completed by a year in accounting, Joffrey joined the company full-time in 2012. He is joined by his brother Lucas in 2015 and together, they develop the network at a steady pace.
Today, La Maison LUCAS has 14 bakeries on the Basque coast and a 2,500 m² workshop in Vieux-Boucau.
True to its merchant DNA, the company favours home-made products (95% of production) and aims for controlled growth.
