Jordan Di Corpo from L’Amour du Pain: Passing on the passion

Assessing the potential of a business

Apart from having a sweet tooth, nothing could have predicted that Jordan Di Corpo would end up at the helm of L’Amour du Pain, a chain of artisan bakeries founded in 2000. The HEC Montréal graduate was planning to pursue a career in finance when his path took a turn towards entrepreneurship. While working for a private investment firm, he travelled throughout Quebec and noticed that many businesses had no successors in place. “I thought to myself, ‘This is a good time for a young person like me, who’s willing to take risks and has the ambition to ensure the sustainability and growth of a business.’”

Jordan took a gamble and quit his job to look for a business to take over. It seems the sweet smell of warm croissants led him in the right direction because in September 2024, he found his perfect match in L’Amour du Pain. “Of course, I looked at the numbers, the profitability, the growth potential. But there was also something special about an artisan bakery where everything is made by hand. I found my passion there,” says the 29-year-old entrepreneur.

→ Check out our article on taking over a business

Learning from the owners

They say that baking is all about chemistry, and Jordan felt it as soon as he met then-owner Evelyn Trempe. He couldn’t have asked for a better guide in his adventure. The businesswoman, who co-founded the Orage clothing brand, had also gone through a buyout process – 10 years earlier, she’d acquired the first L’Amour du Pain in Boucherville. Having expanded the business by opening three other branches, centralizing part of the production and developing 75 points of sale across Greater Montreal and the surrounding area, she was ready to pass the torch.

Their collaboration didn’t end once the contract was signed: Evelyn remained a minority shareholder in the company and supported Jordan throughout the transition. “For the first six months, we worked together every day. For me, that was essential. I didn’t know anything about the baking industry, and it was my first entrepreneurial experience.” Her presence helped him gain legitimacy with his partners and 80 or so employees. He was able to get them on board with his vision and pace while reassuring them of his intention to preserve the quality and artisanal nature of the bakery’s products. “You can have all the ambition in the world, but if your team isn’t behind you, you won’t get anywhere,” he says, emphasizing the importance of surrounding yourself with the right people.

→  Check out our article on business transfers

Developing a network

With advice from National Bank’s agri-food team, Jordan was better equipped to deal with the challenges specific to this sector. A year after the transaction, he remains in contact with his account manager. “He encourages me in our expansion plan, invites me to events and introduces me to people in the industry, including mentors. The support is definitely invaluable to me!”

Meanwhile, the new owner of L’Amour du Pain has opened two new locations, bringing the total to six, and hopes to have ten within five years. His main  challenge is growing the brand while preserving its DNA. Was giving up a career in finance to pursue a passion for baking a good decision? “Leaving a stable career was a risk, but I don’t regret taking the leap! Today, I take real pride in seeing 80 people united and committed to the quality and growth of the business.”

Would you like to embark on the adventure of taking over a business? Learn more about business transfers.