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

Zoë: “It's difficult to describe an average day at LLBG because every day is different. Sometimes I start by baking some of our fantastic products for an evaluation or tasting. I get to enjoy the sound of crusty bread and the aroma of buttery croissants. Then I focus on some administrative tasks or take part in meetings with colleagues. The variation between working with my hands and my brain is a great combination. And then there are also the busy but exciting days at trade fairs...”

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

Zoë: “Less is (sometimes) more and look & taste are equally important when it comes to baking. An attractive product tempts customers to buy it. But it's a sublime flavour that ultimately makes for a successful product and a satisfied customer. An example? A delicious Danish pastry is a feast for the eyes, nose and taste buds. And also our flapjack with chocolate and the hazelnut bite, which are bestsellers at La Lorraine Bakery Group!”

What tasty trends do you see on the horizon?

Zoë: “I see two trends related to desserts. There will be more desserts without sugar or with less sugar, and classic desserts will also be given a contemporary makeover. On social media, I've noticed that French patisserie like the Flan Parisien and Basque Cheesecake are trending. The 2.0 versions, such as a vegan alternative. Heavenly if you ask me. Retro newbies, I love it!”