“My greatest source of pride is seeing our clients shine and succeed.” Let me introduce myself. I’m 41 years old, married, and the father of two children. I began my career in February 1995 in the fast-food industry, where I worked until 2001. I then joined the Thiriet Glaces Group in Eloyes as a sales representative until May 2011. Then …
Last April, Francine introduced a new product to store shelves with its innovative spelt flour. By selecting a variety of heirloom wheat, Francine offers a flour with an authentic taste that is a natural source of fiber and protein, meeting both consumer needs and current market trends. In fact, 32% of consumers say …
From May 9 to 12, 2018, the 21st edition of the Bakery China trade show took place in Shanghai, one of Asia’s largest trade shows dedicated to baking and pastry. We were delighted to participate in this event and to share our booth with our distributor, Sunway. We were pleased to welcome many industry professionals. We are …
Since April 2018, Francine has been bringing something new to store shelves by revitalizing its product lines with its innovative Francine Spelt Flour. By selecting a variety of heirloom wheat strains, Francine offers a flour with an authentic taste that is a natural source of fiber and protein, available in 1-kg packages. This new product is in line with the trend …
From February 18 to 22, 2018, the 23rd edition of Gulfood took place in Dubai, the world’s largest annual food event. This year, we achieved our goal of prospecting new business and increasing our visibility. We had many visitors and are delighted to have expanded our reach to Pakistan, in …
Snacking: A Key Challenge for Bakery Restaurants. In 2018, diversifying meal offerings became a major challenge for bakery restaurants. To help you seize this opportunity and cater to every meal time of the day, we’re offering six innovative and delicious recipe ideas—both sweet and savory—for …
In 2018, it’s all about snacking! More than just an opportunity, it’s a real challenge for all artisan bakers. A standout in the catalog: hot dishes. Developed specifically for the artisan bakery market, this new “Les Recettes de Mon Moulin” line ensures an authentic and appealing look in your display window thanks to its …
Starting in November, all eyes are on the Campaillette Sarmentine, which has been revamped for an even more indulgent experience! The one-of-a-kind baguette with four croutons has been upgraded thanks to a new recipe featuring the rich flavor of toasted sesame seeds. The product is now even more indulgent, with more pronounced flavors that linger longer on the palate. This …
Based in Tergnier (Aisne, Hauts-de-France) as bakers for nearly 15 years, Yves and Véronique Crételle decided to breathe new life into their business last August by renovating the interior of their shop, “Au Pain d’Antan.” Impressed by the Copaline concept, they opted for a Complice de la …
EXCELLENT BAKING QUALITY IS ON THE HORIZON THIS YEAR Following the new harvest and the incorporation of the new wheat varieties into our products, we are pleased to share the 2017 Harvest Update, which highlights the key trends at the start of this season. Indeed, quality is on the horizon this year thanks to favorable weather conditions that have…