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

Michal: “I have experience working as a baker and a chef, and I lean on both of these areas of expertise to successfully carry out my daily work at La Lorraine Bakery Group. My duties include product development, recipe testing, food styling, giving demos to customers, training my colleagues etc. Almost every day is different, which is what makes my job at LLBG endlessly fascinating! The diversity, the creativity and the passion for an amazing product: bread!”

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

Michal: “Many people are avoiding gluten, but they are forgetting all the good things about bread. The authentic, artisanal bread with natural ingredients that we make is very balanced. Especially if you use sourdough and take your time to prepare it, you end up with a pure product with a soft interior and crunchy crust. Mmm!”

What tasty trends do you see on the horizon?

Michal: “We are seeing more and more variations on natural fermented bread and sourdough bread, in part inspired by traditional breads that we had already been making in the Czech Republic for a long time. I’m also seeing more wholegrain and multigrain breads. We’re also going back to hand-shaped bread rather than slick industrial shapes. In short, a return to the foundations of bread baking.”