European Bakery Scene Stéphanie Brillouet Head of Marketing - Délifrance UK

European Bakery Scene

Stéphanie Brillouet

Head of Marketing - Délifrance UK

Agenda

Introduction to Délifrance

Macro economic trends

EU distribution channels evolution

Trends

Introduction to Délifrance

International Network

Part of the Délifrance Group NutriXo Expertise in milling (Grands Moulins de Paris) Expertise in French style bakery products

2 technologies

3 sizes

Smallbread

Sandwichbread

Bread to share

Bread range

French style viennoiserie

Indulgentviennoiserie

French filled viennoiserie

Different technologies depending on the desired quality, price and convenience

Viennoiserie range

A large range of French pâtisserie

Eclairs, religieuses, Paris-Brest… Entremets Mille-feuilles Tartes, tartelettes Mignardises Verrines Macaroons

Puff pastries: baskets, croissants and specialities

Ready to bake technology

Growing savoury range

Macro economic trends

Macro economic trends

Impact of the economic crisis Growth of more basic /staple categories Slow down of more luxurious categories but regaining momentum Growth of snacking lead categories

Raw material prices & cost pressures European manufacturers looking for more efficiency leading to

continuing consolidation of the bakery industry

Health and nutrition concern Salt intake, low carb, Free-from

Overall bakery structure is changing Decreasing number of artisan bakeries Development of the retail sector offer Discounters growth Bakery chains and coffee shops development

EU distribution channels evolution

EU bakery products distribution

Artisan; 22%

Retailers; 43%

Bakery Chains; 7%

Other Retail; 7%

Catering; 21%

Ireland, Netherlands, Denmark, Finland, Sweden, UK

Greece, Turkey, France, Italy, Belgium, Spain

Germany, UK, Spain, Austria, Sweden, Ireland

Germany, Austria, Netherlands

UK, Sweden, Denmark

Retailers

Retail landscape is constantly evolving

Refreshing of larger store formats (supermarkets & hypermarkets)

Growth of discounters

Regained growth of premium offering

Growth of online sales and click & collect

Convenience channel evolution

Making larger store formats working harder

Creating destinations, either stores or categories to drive footfall

Make the store space work harder for promotions and for specific customer needs

Use of technologies to help customers once in store

European examples of ISB

Growth of discounters’ bakery offer

Discounters are growing fast across Europe with more and more stores adding a strong bakery offer Looking for quality at a value for money price point Looking at introducing more depth in range

Artisanal Bakery

Artisanal bakery evolution

Joseph – Brot vom Pheinsten, Vienna, Austria

Lagkagehuset Bakery, Copenhagen, Denmark

Modern ways of displaying bakery products

Praktik Bakery, Barcelona, Spain Blé, Thessaloniki, Greece VyTA Boulangerie, Turin, Italy

Princi, Milan, Italy (also in London)

Bakery Chains

Growth of bakery chains – Success Factors

Positioned as “artisanal bakeries” whilst driving high volumes Bread is made on site or at a central industrial bakery Viennoiserie, pâtisserie and savoury products often outsourced

or produced industrially

Aggressive promotions

Targeted prices

Targeted range and quality

Location – retail parks, high traffic roads, urban areas

Examples

Marie BlachèreOver 200 shops mainly

in France

c. 500 bakeries mainly in Germany

One of the original bakery chain present in 29 countries

Trends

Premiumisation / Indulgence

RusticArtisan

alBread

ClassicsRevisite

d

DessertTrends

LevainSourdoughMother dough

Big sharing breads

Fermentation

Wild yeasts

Natural burst Darker colour

Hot dog rolls

New burger buns

Sandwich breads

Cup cakes Macaroons EclairsWhat’s next?

Japanese influence

Mini selection

Éclairs trendy in France, growing around Europe

Great British Bake Off

Shops dedicated to one single product

Premiumisation / Indulgence

RusticArtisan

alBread

ClassicsRevisite

d

DessertTrends

Hybrid

LevainSourdoughMother dough

Big sharing breads

Fermentation

Wild yeasts

Natural burst Darker colour

Hot dog rolls

New burger buns

Sandwich breads

Cup cakes Macarrons EclairsWhat’s next?

Japanese influence

Mini selection

Cronut

Dosant

Duffin

Crookie

Townie

Muffle

Macanut

What’s next?

Cronut

Macanut

Crookie

Townie Muffle

Duffin

The new Hybrid Products…

Wellthy

Free formReduce

NaturalWorld

Wild ingredients

Natural flavours

Vegs inclusion

Sugar reduction

Reduce salt

Gluten free

Balanced carbs

Healthy Perceived

Cuisine

Scandinavian

Mediterranean

Convenience

Packaging for on-the-

go food

Sandwiches in bakery

outlets

Hand heldproducts

Bake at home

bakery products

New retail access points

Adding extra convenience…

New retail access points

Ingredients

AncientGrains &

Seeds Revival

Farro

AmaranthSpelt

Quinoa

Teff

Kamut

Chia

Provenance

Heritage vegs

Ingredients

Linked to health benefit

Wild flowers

Rose / Violet

Forgotten herbs

Flavours

Lemon

BBQ

Natural

Smoked

Cuisine

Big Influence

rs

Middle Eastern

Japan Scandinavia New Kids On The Block

Hybrid cuisines

Brazilian

Peruvian

Mash UpSavoury desserts

Sweet & savoury

Thank you for your attention