What do you do on an average day at La Lorraine Bakery Group?

Benoit: “I was raised in my parents’ bakery and woke up every day to bread, bread and more bread... Nothing has really changed. I start every day with a product tasting, so I stay in touch with the products. A must for a culinary adviser! What comes after that can vary day to day. Sometimes you'll find me at our Academy giving a presentation, at a customer's kitchen giving tailored advice or at a trade fair introducing a new product.”

What tips and tricks would you like to share with our B2B customers?

Benoit: “Follow the baking procedure in the technical sheet of each product and you've already done 90% of the job. That might be an exaggeration but it's important to know that every step in the procedure has a function, so don't skip any when it comes to defrosting, baking and cooling down. It will result in better quality and flavour for your end product. Struggling with the technical sheet or baking process? We'd love to help you with the last 10% because impressing your customers is all about the details!”

What tasty trends do you see on the horizon?

Benoit: “The quality of ingredients, products and recipes are becoming more important. When people buy something these days, they think more carefully about their choices and want to treat themselves. Therefore, the products they buy need to be top quality. Luckily, that's all sorted here. If you're looking for quality, we've got you covered because we only work with the best manufacturers and have developed several product lines in various countries. A totally different trend is our bites: small donuts, which are selling very well. The perfect treat!”