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

Ovin: “My diary is always filled with appointments with customers. Sometimes it’s a first meeting, sometimes it’s a product presentation, and sometimes it’s to solve a problem they’ve reported. Every day is different. The one constant: the customer expects quality. I think that’s only fair, but it keeps me very busy. Also when I have to train new employees. They need to be taught the La Lorraine Bakery Group standards as quickly as possible, as well as any new innovations within our sector.”

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

Ovin: “Today’s customer knows what they want more than ever before. They aren’t as easily persuaded by the products that we’re highlighting at a given moment and instead come to us with a request for one specific product. They want that and nothing else. Health is also the biggest priority for them. You can see this reflected in the popularity of sourdough breads and gluten-free bakery products.”

What tasty trends do you see on the horizon?

Ovin: “The demand for healthy products is here to stay, but I am also seeing an increase in requests for vegan options. They are now an essential component in your assortment. Because you’ll never be able to convince a vegan customer to eat something else. I travel to the Middle East frequently, and even there I’m seeing this trend. Also when I talk to competitors, we often find ourselves talking about ‘vegan’ or ‘plant-based’.”