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

Frederik: “Every day, I go to our office in Holbæk to support my colleagues in person. Both sales and marketing colleagues come to me with specific baking questions. I also regularly attend trade fairs, which I really enjoy. There, I can meet new people and gain culinary inspiration. Although Scandinavia is a relatively small region, there is huge diversity when it comes to food culture.”

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

Frederik: “We are developing lots of efficient products that not only save energy but also reduce the manpower needed - a win for your turnover! This includes fully baked products that only require a short baking time and/or some finishing touches. You can also count on consistently high quality, so you can always offer your customers a quality product. A win-win!”

What tasty trends do you see on the horizon?

Frederik: “We are seeing an increase in vegetarian products and vegan products - especially in patisserie. The dairy is switched out for plant-based ingredients. To that, I'd like to add a brioche hamburger bun with an extra dose of butter for more flavour and a soft texture. My wish list for our patisserie assortment is also very long. So, there may well be lots of new delicacies coming your way soon...”