Bake design in Europain fair

Bake design in Europain fair

At the 2018 bakery trade fair, the Studio hosted a conference on European bakery trends. How is it that these mythical gastronomic places are becoming mini restaurants? How is it that the products and decorations are changing? How do you attract new customers while retaining your existing customer base, millennials and the silver generation? What stories can bakeries tell their customer to garner their loyalty when faced with competition from local hyper and supermarkets?

Bread consumption in France is shrinking a little every year, but sales of sandwiches, salads and other snacks are growing fast. It’s time to adopt a new marketing and ‘product-oriented strategy as well as merchandising, online advertising and story telling to harness these new markets! These words may appear barbaric, but we explained them all during the conference and we are keen to briefly outline here the major trends you’ll need to embrace over the coming 3 years.
-‘Vegetal matter’ such as plants, vegetal walls and aromatic herbs will play a major role in shops, in the future. Greenery will be omnipresent.
-The ‘stark’ professional and industrial look can already be seen in the use of floor tiles, marble and metal finishes. This look is here to stay for some time, but it is vital not to forget to add a touch of warmth or customers will not want to linger in your stores. They will simply buy from you and eat your goods elsewhere.
– It is essential to ‘stage manage’ products and merchandise. Loaves must be served in boxes or holders, placed on presentation stones or platforms in your store, in a way befitting of a star. Products must not just be in the window, but feature centrally in the store itself.
– …

There is so much to say, but it would take too long to write it all down here… so contact us for more details!