bakery chains make money

Large bakery chains are setting up on the outskirts of cities, in commercial areas. Every day, they produce several thousand baguettes. These brands have built their success on the back of promotional offers. All bakers work in view of the customer. The bread from these bakeries is truly artisanal, as it is kneaded, shaped and baked on site. From one store to another, the flours are the same and the recipes identical.

900 million euros in turnover

Marie Blachère is the first chain to have developed these inexpensive offers. It has 740 bakeries throughout France and nearly 900 million euros in turnover. In Villefranche-sur-Saône (Rhône), there are already three stores. The last one has just opened. The promotions, the brand can afford it because it achieves huge volumes. Five tons of flour are sold every week. It can thus negotiate lower prices with its suppliers. This new competition is pushing traditional bakeries to question themselves.