Since 1993, breads must be kneaded, shaped and baked at the point of sale if they claim to be ‘French tradition’ The Boulanger de France label, created in 2020 by the National Confederation of French Bakery-Pâtisserie, did not receive the reception hoped for. In 2014, the “homemade” label, launched by the government for the catering sector, was also used in the bakery.
But the proliferation of certifications, prices and labels that followed drowned out the consumer.