On March 5, 2020, the Guillaume Tirel High School in Paris hosted the regional final chaired by Benoit Couvrand.
Zachary LEBEL from CFA Médéric in Paris won the "Juniors" final with his dessert "Ma Normandie" while in the professional category, Anthony CHENOZ from the Lucas Carton restaurant in Paris won the title with his dessert La Pomme de Pin. Both will attempt to win the title of French Champion in the final, which will take place in Rouen (76) on April 7 and 8.
What strategic options are available to BVP professionals?
A very interesting study carried out by Céline Ansart-The Run for unigrains, discusses the strategic axes to be favored by industrialists in the Bvp (Bakery-Viennoiserie-Pâtisserie). Thus, to respond to developments in the global BVP market (health, well-being, more natural products, practitioner, taste, etc.), three main paths are taken by industrial manufacturers of BVP products breadmaking, the latter being able to be carried out simultaneously. According to Unigrains, first of all, the path of internal development requires rethinking the entire value chain. Investments are necessary at each stage of the process. The second axis is that of acquiring companies with the desired know-how. This strategy allows for rapid penetration of a new market, but is riskier, as integration can be complex and the price high. This is what the world leader, the Mexican Grupo Bimbo, did, acquiring Stonemill Slow Craft, a Canadian manufacturer of long-fermentation bread, and the American company Bays, specializing in English muffins. The third strategy is that of partnership. This is the most innovative path, with companies favoring an individualistic approach and a logic of power relations with their protagonists, rather than that of sharing and a collective approach in a win-win process. Partnerships with upstream players (raw materials), with its ingredient and equipment suppliers, or with start-ups, universities or public-private research centers. The most striking example is Bridor, which launched its “La Mie Biote” baguette, a fiber-rich bread with beneficial effects on microbiotics and cholesterol levels, the result of a partnership with the National Institute for Agronomic and Environmental Research (INRAE) and the Rhône-Alpes Center for Research in Human Nutrition (CRNH). This Unigrains study, carried out in January 2020 and entitled: “The bread market: Consumer trends and dynamics of players – Focus on the Clean Label”, is available with restricted access on the website www.unigrains.fr