On the outskirts of cities and in commercial areas, a new generation of bakery chains has taken hold in less than two decades. Their secret? Baking fresh bread right before customers’ eyes throughout the day, while offering attractive prices and promotional deals. These networks now span the country and rely on multiple growth drivers to continue their expansion — franchising, food service, new store formats, and more. How do these now-unavoidable players in the French bakery landscape envision the next twenty years? And is this highly competitive market headed toward consolidation?
