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

Detlef: “I have worked in bakeries and at companies linked to bakeries all my life. I now know everything there is to know about bread (laughs). I have extensive knowledge about the ingredients and techniques, which means I’m tasked with developing new products and/or solving problems. You can also find me at the Sales department of LLBG Netherlands. I support them with demos and other products or any questions relating to bread.”

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

Detlef: “Starting a bakery or want to optimise your bakery? Take a look at your sales market first. Who is your target group? What do they buy and when? And who is your (direct) competition, and how can you differentiate yourself from them? It’s only when you have answered these questions that you can adapt your range to suit them. Examine your earnings model and calculate your food cost percentage. At the end of the day, you want to earn money. Invest in the future by following trends, which will lure in customers because they know that you are the place to be for the tastiest new products.”

What tasty trends do you see on the horizon?

Detlef: “There is more emphasis on quality products like sourdough bread. We’re going back to basics by creating good, authentic products with consistent quality. I’m also seeing more plant-based products on the market, because the younger generations care more about this topic. In short: a return to quality and sustainability, and I’m not mad about that. Quite the contrary...I’d love to have a go at developing these kinds of breads. I’ll keep you posted (laughs).”