The holiday season is a crucial time for our artisan bakers.
To help them prepare for this season as effectively as possible, find inspiration to continue offering a delicious and varied selection of products, and set the right prices… We invited our customers to a series of festive, enriching, and enjoyable events!
From September 19 to November 8, our teams went out to meet our customers and organized about twenty festive events across France:
• September 19 – Hontanx (40)
• September 27 – Sennecey (21)
• October 4 – Carbonne (31)
• October 4 – Simatel (74)
• October 11 – Annezin (62)
• October 11 – Guerlédan (22)
• October 11 – Saint-Germain-du-Puy (18)
• October 11 – Fréjus (83)
• October 11 – Bordeaux (33)
• October 13 – Bordeaux (33)
• October 18 – Paris (75)
• October 18 – Marcy-létoile (69)
• October 18 – Peypin (13)
• October 18 – Gérardmer (88)
• October 19 – Monein (64)
• October 25 – Messein (54)
• October 25 – Caen (14)
• November 8 – Bourg-lès-Valence (26)
• November 8 – Tulle (19)
Festive days, a source of inspiration
These festive gatherings provide a special opportunity for our teams and our bakery customers to come together in a relaxed and joyful atmosphere to discuss the experiences of the past year and those to come. Our goal during these events was to help our customers prepare as effectively as possible for the Christmas season.
The days began witha presentation (and tasting!) of festive breads: Leopard sandwich bread, double-fermented bread made with einkorn wheat and buckwheat, rye pie with cranberries and hazelnuts, stone-ground rye pie with toasted corn germ flour and dried fruit…
Next, we presented customers with arange of festive snacks, perfect for offering in December—whether to complement lunch menus or to sell as catering options for holiday appetizers: New York salmon rolls, puff pastry burgers, small spelt and buckwheat crab sandwich…
Finally, our technical advisors have also provided our customers with sweet recipes to diversify their festive product lines: Vanilla New York Rolls, clementine & hazelnut galette des rois, sweet focaccia…
Ourtechnical advisorsprepared some of these recipes in front of customers to go over certain techniques in more detail.
Spotlight on cranberry bread:
Last October, we launched our new product: the cranberry bread mix. The holiday season was also an opportunity to introduce this new product to our customers and show them different ways to use it: large loaves, individual breads, benoiton…
Learn more about the product >> https://entreprise.grandsmoulinsdeparis.com/actualites/boulangerie-artisanale/nouveau-le-melange-meunier-pour-pain-aux-cranberries/
Our services:
Our teams ofin-store advisorspresented customers with various strategies for promoting their products in-store, offering advice on how to encourage impulse purchases and guidance on pricing for these holiday items.
They also presented all the marketing materials we’re providing to help them promote their business during the holiday season: posters, social media posts, window decals, checkout stickers, holiday cards, calendars…
