1. European Bakery Scene Stéphanie Brillouet Head of Marketing - Délifrance UK

2. Agenda Introduction to Délifrance Macro economic trends EU distribution channels evolution Trends

3. Introduction to Délifrance

4. International Network Part of the Délifrance Group  NutriXo  Expertise in milling (Grands Moulins de Paris)  Expertise in French style bakery products

5. 2 technologies 3 sizes Small bread Sandwich bread Bread to share Bread range

6. French style viennoiserie Indulgent viennoiserie French filled viennoiserie Different technologies depending on the desired quality, price and convenience Viennoiserie range

7. A large range of French pâtisserie Eclairs, religieuses, Paris-Brest… Entremets Mille-feuilles Tartes, tartelettes Mignardises Verrines Macaroons

8. Puff pastries: baskets, croissants and specialities Ready to bake technology Growing savoury range

9. Macro economic trends

10. Impact of the economic crisis  Growth of more basic /staple categories  Slow down of more luxurious categories but regaining momentum  Growth of snacking lead categories Raw material prices & cost pressures  European manufacturers looking for more efficiency leading to continuing consolidation of the bakery industry Health and nutrition concern  Salt intake, low carb, Free-from Overall bakery structure is changing  Decreasing number of artisan bakeries  Development of the retail sector offer  Discounters growth  Bakery chains and coffee shops development

11. EU distribution channels evolution

12. EU bakery products distribution Ireland, Netherlands, Denmark, Finland, Sweden, UK Greece, Turkey, France, Italy, Belgium, Spain Germany, UK, Spain, Austria, Sweden, Ireland Germany, Austria, Netherlands UK, Sweden, Denmark

13. Retailers

14. Retail landscape is constantly evolving Refreshing of larger store formats (supermarkets & hypermarkets) Growth of discounters Regained growth of premium offering Growth of online sales and click & collect Convenience channel evolution

15. Making larger store formats working harder Creating destinations, either stores or categories to drive footfall Make the store space work harder for promotions and for specific customer needs Use of technologies to help customers once in store

16. European examples of ISB

17. Growth of discounters’ bakery offer Discounters are growing fast across Europe with more and more stores adding a strong bakery offer  Looking for quality at a value for money price point  Looking at introducing more depth in range

18. Artisanal Bakery

19. Artisanal bakery evolution

20. Joseph – Brot vom Pheinsten, Vienna, Austria Lagkagehuset Bakery, Copenhagen, Denmark Modern ways of displaying bakery products

21. Praktik Bakery, Barcelona, Spain Blé, Thessaloniki, Greece VyTA Boulangerie, Turin, Italy Princi, Milan, Italy (also in London)

22. Bakery Chains

23. Growth of bakery chains – Success Factors Positioned as “artisanal bakeries” whilst driving high volumes  Bread is made on site or at a central industrial bakery  Viennoiserie, pâtisserie and savoury products often outsourced or produced industrially Aggressive promotions Targeted prices Targeted range and quality Location – retail parks, high traffic roads, urban areas

24. Examples Marie Blachère Over 200 shops mainly in France c. 500 bakeries mainly in Germany One of the original bakery chain present in 29 countries

25. Trends

26. Premiumisation / Indulgence Rustic Artisanal Bread Classics Revisited Dessert Trends Levain Sourdough Mother dough Big sharing breads Fermentation Wild yeasts Natural burst Darker colour Hot dog rolls New burger buns Sandwich breads Cup cakes  Macaroons  Eclairs What’s next? Japanese influence Mini selection

27. Éclairs trendy in France, growing around Europe Great British Bake Off

28. Shops dedicated to one single product

29. Premiumisation / Indulgence Rustic Artisanal Bread Classics Revisited Dessert Trends Hybrid Levain Sourdough Mother dough Big sharing breads Fermentation Wild yeasts Natural burst Darker colour Hot dog rolls New burger buns Sandwich breads Cup cakes  Macarrons  Eclairs What’s next? Japanese influence Mini selection Cronut Dosant Duffin Crookie Townie Muffle Macanut What’s next?

30. Cronut Macanut Crookie TownieMuffle Duffin The new Hybrid Products…

31. Wellthy Free form Reduce Natural World Wild ingredients Natural flavours Vegs inclusion Sugar reduction Reduce salt Gluten free Balanced carbs Healthy Perceived Cuisine Scandinavian Mediterranean

32. Convenience Packaging for on-the- go food Sandwiches in bakery outlets Hand held products Bake at home bakery products New retail access points

33. Adding extra convenience… New retail access points

34. Ingredients Ancient Grains & Seeds Revival Farro AmaranthSpelt Quinoa Teff Kamut Chia Provenance Heritage vegs Ingredients Linked to health benefit Wild flowers Rose / Violet Forgotten herbs Flavours Lemon BBQ Natural Smoked

35. Cuisine Big Influencers Middle Eastern JapanScandinavia New Kids On The Block Hybrid cuisines Brazilian Peruvian Mash Up Savoury desserts Sweet & savoury

36. Thank you for your attention