The market for cooking terminals - France

The French cooking terminal market, specializing in baking products prepared off-site, observed a strong recovery post the 2020 downturn caused by the COVID-19 pandemic, with overall growth of 21.7% between 2015-2022 reaching 616 million euros in 2022. Despite facing a steady decline in demand for bread, with per capita consumption dropping almost 20% over a decade, baking terminals have demonstrated resilience. They compete by leveraging operational efficiency and adapting to the growing snacking trend. Regulations are also pivotal, not requiring specific qualifications to operate, in contrast to traditional bakeries. The rise of baking terminals, with La Mie Câline leading sales at 190 million euros, aligns with the general global market trend, forecasting a CAGR of 3.7% between 2023-2028, heading towards a 625.9 billion dollar industry by 2028. Supermarkets increasingly integrate baking terminals, contributing to convenience and revenue generation, even as artisan bakeries decline in numbers.

Trends in the French Bakery Terminal Market

In recent years, France has witnessed a notable shift within its boulangerie-pâtisserie sector. Artisan bakers currently hold the majority of the market at 70%, leaving a substantial 30% to baking terminals. These terminals are proving to project enormous potential within the industry, not requiring the traditional expertise or qualifications expected in conventional bakeries, thus broadening opportunities in the market. The French cooking terminal market has experienced a significant growth spurt between 2015 and 2022. Initially standing at around 506 million euros in sales in 2015, the market soared to approximately 616 million euros by 2022, marking an overall increase of about 21.7%. This surge showcases the persistent demand and the subsequent economic potential within this sector.

Despite the industry's growth, the number of bakery outlets has seen a slight but steady decline over the years, with around 500 fewer outlets in an eight-year span, and employee numbers have plateaued with only about 300 additional jobs created over the same timeframe. Geographically, Occitanie and Auvergne-Rhône-Alpes emerge as the regions with the highest concentration of cooking terminals, suggesting region-specific opportunities and market dominance. Interestingly, the demand for bread has seen a descent, with per capita consumption dipping by nearly 20% over a decade. This downtrend in bread consumption juxtaposes the increase in bakery terminals, indicating a changing palette among consumers who now favor quality, origin, and freshness over quantity.

Consumer insights reveal a high satisfaction rate with the quality of bread at about 96%, with a preference for wheat of French origin by 73% of the consumers surveyed. Moreover, bread is predominantly consumed during dinner and lunchtime, with the traditional French baguette being the most appreciated type of bread. The sector of bakery terminals is increasingly competitive, with establishments like La Mie Câline and Brioche Dorée towering with sales figures reaching between 45 and 200 million euros annually. Even amidst competition, artisanal bakeries maintain their charm, emphasizing their homegrown, high-quality products to differentiate themselves. The "artisan-boulanger" appellation, a marker of on-site bread production, remains exclusive to traditional bakeries.

The Competitive Landscape of Pivotal Market Players in the French Baking Terminal Industry

In the dynamic market of French baking terminals, certain key players have emerged as significant competitors, each with their own strategy for capturing market share and delivering value to customers. While these entities differ in their approach and market positioning, together they contribute to the rich fabric of France's vibrant boulangerie-pâtisserie sector.

La Mie Câline is recognized for its friendly atmosphere and wide product range, catering to customers looking for both traditional bread and innovative bakery creations. Their establishments are often strategically located to tap into both the local neighborhood foot traffic and the convenience-seeking shopper.

Brioche Dorée has established itself as a trusted brand combining the quick-service aspect with a touch of French bakery tradition. Their menu encompasses classic baked goods and extends to include modern adaptations, such as sandwiches and salads, appealing to the on-the-go consumer.

Paul stands out as a trailblazer in the market, with a long-standing history and a reputation for high-quality products. They have broad international appeal and have successfully positioned themselves as ambassadors of French bakery culture around the world.

Ange Boulangerie enters the market with a focus on eco-friendly practices and affordable pricing. They have carved out a niche for themselves by emphasizing sustainability and consumer well-being, factors which increasingly resonate with contemporary customers.

Feuillette differentiates itself through a blend of artisanal charm and industrial efficiency. Their baking terminals offer a consistent and quality product portfolio that appeals to both traditionalists and modern clientele seeking convenience without compromising on taste.

Pomme de Pain, a name synonymous with sandwiches and pastries, attracts a diverse customer base with their fast-food style service interwoven with French bakery sensibilities. Their outlets are designed to cater to the needs of the quick meal seeker who values French culinary staples.

La Croissanterie has adapted to consumer trends by providing a marriage of convenience and variety in its offering. Known particularly for croissants and similarly beloved viennoiseries, their products align well with French taste preferences and eating habits.

Le Fournil de Pierre embraces the ethos of a traditional boulangerie while adapting to the demands of modern business operations. They maintain a customer-oriented approach, with a selection that embraces both the timeless and the contemporary.

Léon de Bruxelles might be smaller in scale compared to others, but it showcases a dedication to tradition with its specialized offerings,

Inforamtion

• Number of pages : 30 pages
• Format : Digital and PDF versions
• Last update : 09/11/2023

Summary and extracts

List of charts

• Trends in the size of the French bakery terminal market
• Growth in the number of cooking terminals
• Change in the number of employees in bakery terminals
• Bread consumption trends
• Baguette price trend
• Bread consumption by age
• The French and bread in 2021
• When is bread eaten?
• Most popular and consumed types of bread
• Breakdown of cooking terminal sales by type of activity
• Market share of main bakery outlets
• Breakdown of bakery terminal sales by product category
• Number of cooking terminals by surface area
• Analysis of terminal suppliers
• Number of meals sold per week by type of establishment
• Expected growth in the size of the global "Bakery Products" market
• Reasons for buying croissants by criteria
• Croissant consumption times
• Frequency of croissant consumption