Meet Imen Bakhti, the Biological Engineer Revolutionizing Tunisia's Pastry Industry
A Pioneer in Dietetic Pastries for Athletes, Diabetics, and Gluten-Intolerant Individuals
Imen Bakhti, a biological engineer, founded La Seine with a clear vision: to offer dietetic pastries tailored to the needs of athletes, diabetics, and individuals with gluten intolerance. Her innovative approach earned her the prestigious Femmes Entrepreneures de Tunisie (FET) 2025 award in the autonomy category, sponsored by Microcred. FET is organized by Managers in collaboration with the EU Delegation and in partnership with the Friedrich Naumann Foundation for Freedom.
In a culinary culture rich in sugar, Imen Bakhti developed healthy alternatives by leveraging local raw materials. "I wanted products made in Tunisia, fresh and light, rather than imported ingredients," she explains.
Despite her entourage's initial reservations, Imen Bakhti persevered. After completing a pastry-making course and a year of research and development, she created gluten-free, sugar-free, and vegan product lines. Her project was financed by the BFPME and the BT, confirming the market potential.
Joined by Amin Mestiri, a biologist by training, La Seine reinforced its B2B activity and multiplied partnerships with clinics, doctors, and associations. The company's marketing approach, focused on digital communication and customer experience, enabled the integration of its products into coffee shops and specialized boutiques.
After opening its first store in El Menzah 6 in 2016, La Seine expanded to La Marsa post-Covid. With a growth rate of 30% in revenue between 2022 and 2024, the company is preparing to launch online sales. However, expanding into regions remains a significant logistical challenge.
Ranked as the top dietetic pastry shop in Tunisia by the Gluten Free Academy, Imen Bakhti is not stopping there. With a team of twenty collaborators, she is betting on training and innovation to solidify her leadership and conquer new markets, including international ones. "I am convinced that the future of dietetic pastry-making is promising, and I am ready to take on all challenges."
La Seine is poised to revolutionize the pastry industry in Tunisia and beyond, offering a healthier and more inclusive alternative to traditional pastries.
