What do you do on an average day at La Lorraine Bakery Group?

Carlo: “What a great question! No day is ever the same, which is what makes this job so enjoyable. One day you'll find me at a five-star hotel in Amsterdam and the next at a culinary school in The Hague or with a customer in Veghel as I give a presentation. I love the diversity of my customers. It's a great challenge to create a suitable solution for each of their needs.”

What tips and tricks would you like to share with our B2B customers?

Carlo: “Let your bread defrost before you bake it. Unless you're making a hot sandwich, of course. In that case, fill it and then bake it. It's extremely important to follow the guidelines in the technical sheet of your favourite bread. Only then will you get the best crunch and taste. Give it a try (laughs)!”

What tasty trends do you see on the horizon?

Carlo: “Bread with vegetables and bread from around the world, like flatbreads. I've also noticed an increase in the popularity of patisserie so I'd like to see more innovative cakes, large pies, small pies and other pastries in our assortment (laughs). For example, multifunctional tartlets that can be finished however you like with a sweet or savoury filling.”