Gourmet breads on trend, says Bridor

By Gill Hyslop contact

- Last updated on GMT

French artisan bakery maker Bridor says consumers are eating less bread, but are demanding higher quality when they do indulge.

Erwan Inizan, sales director, UK, Ireland & Scandanavia, of Bridor de France, told BakeryandSnacks at ife 2017, held in London last week: “Today’s snackers are informed consumers; are more responsible and demand transparency in how ingredients are sourced; and continue to have higher expectations for services that make their lives easier.”

The manufacturer of premium bakery goods, such as croissants, macaroons, gourmet breads and pure butter patisseries, has invested heavily into understanding consumer behaviour to help serve its customers in retail, foodservice and coffee shops in over 90 countries.

Bridor 2

Entry into EU

The Bridor brand entered the European market in 1988, brought over from North America by the €2bn (£2.18bn) Le Duff Group that was founded by Louis le Duff as a small Brioche Doreé in Brest in 1976.

“Health is also a huge consideration, so we have spent much time on developing formulas for our Viennese pastries that are lower in salt and sugar,”​ said Inizan.

“Consumers want freshness; that freshly-baked quality no matter when they buy the bread,”​ said Inizian.

As such, the Rennes-based bakery produces a selection of stone oven part-baked and fully-baked breads with special flours (a minimum of T65 to T80 wheat flours milled with a stone milled, rye flour or spelt flour), produced by local millers within 200 kilometers.

Annually, Inizan said the company launches around 100 products worldwide under the Bridor brand as well as private label.

It also produces a range of gluten-free and ECOCERT-certified breads and pastries.

Related news

Show more