At the beginning of their startup in 2017, Fruits de Terre were focused on producing insect flour-based “burgers”. By pivoting their activity, they were able to more easily obtain the infamous proof of concept.
“When our acceleration within ToasterLAB began in September 2017, our mentors and Claire M. encouraged us to get our brand out there by getting consumers more aware of our concept. By selling direct to consumers, for example with a food truck, we would be more visible, to explain our approach, and also to get direct feedback from our customers.”
So, beyond simply producing their insect burgers, Fruits de Terre moved into food service. “We didn’t go the food truck route, in the end,” explains Charlotte, “but un March 2018, we opened a stall at la Commune food court in Lyon with a kitchen and counter for direct sale to the public. This was a great place for us as it is modern and inviting, and dedicated to providing the public with new culinary experiences.”
Charlotte continues: “Our presence at La Commune was an excellent way to evaluate our POC. On site, we always had a team member on hand to talk to customers, to present our concept and to get their comments. Thanks to this food service experience, we got some really valuable feedback.”