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The commercial baking is part of France’s cuisine and cultural heritage. In Hauts-de-France, this sector is particularly dynamic and innovative, with more than 70 companies settled here which represents 5,500 employees.
The Hauts-de-France region has a renowned expertise in the production of bread, pastries, cakes, chocolates and confectionery. It also benefits from a strong regional identity, with local specialities such as the beaten cake from Picardy, the famous filled waffles from Lille and the sugar tart. These include the Vandemoortele, Delifrance, Cerelia, Menissez, Holder, Barilla – Harry’s, Pasquier groups, and more recently the Italian Morato group and Fourneo, which has developed an innovative process for making pinsa and focaccia.
in northern France
And earn the Made in France label.
| #1 in sugar production in France | #2 in milk production in France | #3 for butter production in France | #4 in margarine production in France |
|---|---|---|---|
| Cristal Union | Candia | Groupe Lactalis | Primevère |
| Saint Louis | Ingradia | Loyez Woessen | |
| Terreos |
A major French hub for developing and producing specialized ingredients for commercial baking:
Lesaffre is the world’s leading producer of yeast for professional bakers. In 1974 the company opened its first Baking Center™ in Hauts-de-France, growing it into a global network that now counts 48 facilities. The aim is to track trends and encourage an exchange of ideas with users, while giving commercial bakeries a forum for discussion and innovation.
To promote shared growth, the Baking Center™ network offers customers:
Learn more about tapping into our qualified labor pool, leveraging our R&D capabilities and getting started in Hauts-de-France.
