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INTERVIEW OF RODOLPHE
“The patisserie of tomorrow will remain very similar to the one we’ve always known and still know today, because tradition will remain pivotal and indulgence the main criterion for consumers willing to treat themselves.
Change will come from increased sustainability-oriented consumers’ expectations."
Discover the interview of Chef Rodolphe Landemaine, unveiling the consumer trends that no baker should ignore.
We are very proud to partner with Too Good To Go, the well-known anti-food waste movement whom we’ve been collaborating with since last year on different operations involving our local Délifrance Belgian and Italian teams.
For more than a decade, Délifrance has been committed to a responsible approach, collaborating with food banks, schools & hospitals ; we have now started a new chapter with Too Good To Go, and we are thrilled to be given the opportunity to expand these initiatives that are dear to our heart.
After running a worldwide study in collaboration with an independent agency, we have been able to collect strong insights on the market and on customers’ behaviors to provide you a deep understanding of your guests and support you in the development of your business.