“Do we really need it? »: in the bakeries of Paris, a shower of labels which struggle to seduce

Since 1993, breads must be kneaded, shaped and baked at the point of sale if they claim to be “French tradition”.

This decree, prohibiting freezing, helped protect bakers from the emergence of industrial production and the sale of bread in supermarkets.

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… and annoyed the producer.

Thus, the Boulanger de France label, created in 2020 by the National Confederation of French Bakery-Pâtisserie (CNBPF) in order to highlight in-house manufacturing, promote short supply circuits, the weight of salt or even the display of prices , did not receive the reception hoped for.

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