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

Davy: “My father worked for LLBG, and after the last day of my bakery training, I followed in his footsteps. I’ve kept on walking this path for the past 13 years – with the same spring in my step as the day I began (laughs). I start every day by responding to customer questions, and then I go to the high-bay warehouse to pick up, check and test new products. For example, for colleagues or customers. Every day is different, and that’s what keeps it interesting.”

What tips and tricks would you like to share with our B2B customers?
Davy: “Baking requires patience. Give your products time to rest before you bake or process them. Don’t just place your part baked products in the middle of a baking tray but also in the corners, so the baking paper doesn’t curl up or get baked inside the product. And always bake to the minimum time so you can check the progress.”

What tasty trends do you see on the horizon?

Davy: “I’m seeing more products that incorporate salted caramel like viennoiserie, patisserie and donuts. Products with sour ingredients like raspberry, rhubarb and lemon are also popular. For example, our tartlets, which vary per season. It’s an easy way to update your assortment on a regular basis and give your customers a new treat! Another trend is healthy – or healthier – baked goods like croissants with stevia.”