On Wednesday 8 November, Thym & Citron opened its second outlet on Avenue du X Septembre in Belair. Customers of the chain--which has been established on rue de Strasbourg since 2009--can now find the produce and delicatessen products for which it is renowned.
A special feature of the store is the Kraken counter, which offers a selection of seafood products, as well as a collection point for orders placed in advance with the fishmonger’s, which opened two years ago in the Gare district.
So the brand is not leaving its home port, but is adding a new address. “The works on Rue de Strasbourg are scheduled to last two years, so we decided to look for another outlet so as not to risk falling asleep there,” explained Gérald Polis, managing director of Sucre Vert, the company behind the Thym & Citron chain.
Convenience food, a segment that counts
He saw the closure of Olivia Cliquet’s business as an opportunity to exploit 50m2 in the heart of Belair, a residential area from which some of his customers have to make a great effort to get to Rue de Strasbourg at the moment.
By setting up in Belair, we’re providing a showcase to draw customers back to our larger shop on Rue de Strasbourg
“The works currently underway until 2024 are complicating access and parking, as well as the reputation problems in the Gare district. By setting up in Belair, we’re providing a showcase to draw customers back to our larger shop on Rue de Strasbourg,” added the entrepreneur.
He now employs around twenty people, as well as three new recruits for Kraken. The latter will make two deliveries a day to Belair to meet demand for seafood platters, fish and prepared seafood dishes.
Thym & Citron will continue to offer snacks and lunches both in Belair and on Rue de Strasbourg, where the number of people in the area increases as soon as lunchtime strikes.
Niche products such as truffles and caviar will continue to be offered at both outlets. The entrepreneur also continues to buy from the Rungis market, which he visits twice a week.
This article was first published in French on Paperjam. It has been translated and edited for Delano.