As with many food-related professions, the Christmas season is the busiest time of year for bakers! With the holiday season fast approaching, we decidedto visit our artisan baker clients across France to support them during this crucial time of year!
That is why, from October 12 to November 23, our sales and technical teams organized no fewer than 16 festive events across France:
- •October 12– Mathenay (39)
- •October 19– Bourg-les-Valence (26)
- •October 25– Paris (75)
- •October 26– Annezin (76)
- •October 26– Holtzheim (67)
- •October 26– Bordeaux (33)
- •November 3– Orléans (45)
- •November 3– Paris (75)
- •November 4– Niort (79)
- •November 9– Reims (51)
- •November 9– Messein (54)
- •November 9– Fréjus (83)
- •November 9– Béziers (34)
- •November 9– Guerlédan (22)
- •November 16– Marseille (13)
- •November 23– Paris (75)
Festive days, a source of inspiration
These festive gatherings are, above all, an opportunity for bakers and their millers to get together in a more informal and festive setting to discuss the past year and the one ahead.
Our goal during these events was to help our customers prepare as effectively as possible for the holiday season by offering attractive products and ensuring they were displayed effectively in-store.
Each day began with a presentation (and tasting!) of our impressive spread of festive breads: flaky rye bread, Kapnor, cake-style gingerbread, apple-cinnamon country bread, apricot-chestnut panettone, blacksmith's loaf with muesli, candied lemon rye bread, apricot and Comté cheese loaf, chocolate-orange brioche, cornmeal toast, khorasan bread with muesli…
Our technical advisors then demonstrated some of the recipes in front of the customers to go over certain techniques in greater detail.
Next, we presented customers with a range of festive snacks, perfect for offering in December—whether to complement lunch menus or to sell as catering options for holiday appetizers. All the snack recipes were based on one of the festive breads presented earlier, the idea being to show how a single recipe can be adapted into several products for sale: fig and foie gras open-faced sandwich on apricot-Comté stone-ground bread, salmon tartine on rye bread with candied lemon, salmon burger with cornmeal buns, veggie club sandwich with hummus and avocado, southwestern-style burger with foie gras and onion confit, goat cheese croque-monsieur on khorasan bread…
As with our festive breads, our technical teams prepared the snack recipes right in front of customers so they could ask any questions they had.
Finally, our teams of in-store advisors showed customers various ways to showcase their products in-store, shared tips on how to encourage impulse purchases, and helped them determine the right in-store pricing for these holiday products.
You're the one who can describe it best
Because those who can speak most eloquently about it are those who have experienced it firsthand, read the testimonials from Jean-Maurice Lemoine (Boulangerie JM Lemoine), Adeline Vargas (Boulangerie Angrand), and Dany Rachinel (Technical Advisor and member of the Confrérie des Boulangers Grands Moulins de Paris):
Thank you to all our customers who visited us and to all our employees
who helped organize these festive events.
We wish you a very happy holiday season!
