« Do not go where the path may lead, go instead where there is no path and leave a trail. »
Ralph Waldo Emerson
PROVE YOUR DIFFERENCE
The world has changed more in the past 20 years than it did in the previous century.
McLuhan’s “global village” is now a reality.
We measure time in milliseconds. We react to everything, immediately, constantly.
Visions of collective utopia have given way to Warhol’s 15 minutes of fame.
New attitudes and new practices are emerging.
A new world is dawning, filled with uncertainty yet packed with opportunity.
Whether you are an executive, communication director, HR manager, local authority or institution, Planète Tatou will help you:
- express your difference—what forges your identity and makes you unique
- clarify your real communication challenges—which often differ from stated goals
determine the best way to enhance the way you communicate with those around you—clients, partners, media and employees.
To Native Americans, the armadillo is a totem animal that guards boundaries.
It helps define our space and establishes the barriers needed to strike a personal balance while embracing external factors liable to fuel our growth.
Planète Tatou is a collective of creatives who draw on decades of established expertise in their respective fields:
- multilingual content creation across a range of media
- editorial websites for internal & external audiences
- in-house & external magazines in print & online
- B2B communication: customer magazines and newsletters
- territorial marketing
- financial & CSR communication: annual reports, business reviews
- yearbooks and corporate publications
- press relations
- film and video
Xavier is a multimedia mastermind specializing in event promotion, writing, advertising,
and editorial site design, with a specific focus on team management and cost control.
An established writer with over 15 years’ experience, Guillaume is equally at home with both print and
Co-founder and director of leading Paris-based translation agency Sémantis for over 30 years, Karine has worked closely with a number of CAC 40 companies.
A fan of music, photography and New York,
Jon knows the ins and outs of ad design,
web design, editing and video editing.
Versatile artistic director, he works for publishing, the web, music labels, television ("Karambolage" on Arte).
Comprehensive campaign to promote the Drôme region as a catalyst for growth (Drôme Accélérateur de Croissance):
national press and radio ads in Le Monde and Les Échos newspapers and on France Inter and France Info radio,
posters in Gare de Lyon train station, website material, press relations, and two publications
(Sagas des Créations & Entreprises Drômoises and Drôme, Terre de Creation), featuring…
Four times a year, L’Envol explores a destination via its section Le pain à travers le monde. In this spring issue, we’re packing our bags in New York. Also in the contents, the presentation of the new liquid leaven Crème de levain épeautre bio.
Lesaffre grant 1st installation, Competition for the Best Young Bakers in France, French and World Bakery Cups, National Competition for the Best Traditional French Baguette, Worldskills, French Schools Cup… from the starting blocks to the podiums, Lesaffre supports the profession: to be discovered in “L’Envol” winter 2022 edition.
First, a meeting with a baker-pastry chef trained at the Ferrandi school, passed through the Ritz and Dalloyau, before becoming a… naval non-commissioned officer! Then an update on the improvers adapted to the quality of 2021 flour. Finally, a little tour of Argentina and some topical images: this is the autumn batch of “L’ Envol “, Lesaffre’s customer newspaper.
The 180-page book dedicated to 100 years of FALA (Fabrique Alsacienne de Levure & Alcools, Lesaffre group) has just been released. A source of pride for the whole team.
After 10 months of work, the 180-page book dedicated to 100 years of FALA, an emblematic entity of Lesaffre, goes to print. A magnificent adventure.
Why call an ingredient that does not contain yeast “levure chimique” (i.e. “chemical yeast”) ? Certainly, the expression is not appropriate to designate “baking powder” used for cakes and pastries. Even less when used as a synonym for “industrial yeast”, this time targeting the culture of baker’s yeast. Between abuse of language and unjustified connotation, an update on a name that sows confusion among consumers, but also bakers.