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9h20

How are the structure and offerings of bakeries in France changing today?

8h45

KEY WITNESS: Career path, recipe, and vision of an adventurous pastry chef

16h45

END OF THE DAY

15h55

Cognitive biases and nudges in baking: are my customers rational and predictable?

15h25

From grain to bakery, the three pillars of CSR in question

15h15

Adapt, Transform, Train: the new challenges facing the bakery and pastry industry in 2025

12h25

Bread, nutrition, health: how to align consumer perceptions with scientific realities to overcome preconceived notions

10h20

CAPSULE : Barometer of Bread and Pastry Consumption: analysis and growth drivers

Factual analysis to develop your business at points of sale Inspiration and best practices from the United Kingdom and Germany to develop brand image and sales

9h30

Economic conditions, regulations, prospects: the challenges facing the bakery and pastry industry in an unstable environment

VAT, opening 7 days a week, sugar tax, franchise tax: what are the priority battles for the sector? Production costs: what direct impact do they have on the profitability of artisan bakers and industrial manufacturers? What solutions and alternatives are available to

16h35

THE EXPERT EYE : Immersion and consumer perspective.

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