02 September 2019

The bakery industry is changing

In the recent years, the traditional model in the bakery industry has been restructured and rethought to satisfy the new requirements of French consumers who are increasingly in a hurry and want to enjoy quality food products.

In France bakeries are now becoming venues where one can find a food offering. In 2018, 9 out of 10 bakery shops proposed snacks and such to take away for lunch, according to website Snacking.fr. The menu offering has increased by nearly twofold over ten years, from 38% in 2008 to 66% in 2018. The bakery shop is clearly identified as a place to go for lunch, but also for breakfast and an afternoon snack. According to NPD, breakfast now represents 36% of visits, 29% for lunch, 30% for afternoon snacks and 5% for dinner.
Some concepts take a step further than sandwiches or snacking, such as Chef Julien Duboué’s B.O.U.L.O.M Paris (the bakery where you can eat), a traditional bakery-pastry shop that also has an all-you-can-eat buffet restaurant proposing products that are sourced from quality artisans. Restaurant Merci Jérôme, famous for its bistrot food to go, is also positioned in a new niche: premium Bistrot-Bakeries, with a snacking offering of cooked dishes that are more refined than what is found in traditional bakery shops, to eat in or take away.  


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