Company Overview - L'Albero del Pane is an Italian bakery group founded in 1979 by the Tedesco family, specializing in a wide range of sweet and savory bakery products, including biscuits, croissants, fresh pastries, seasonal items, and bread substitutes [2] Investment and Funding - The company has attracted new capital from investors, including Unigrains Italia, BNP Paribas BNL Equity Investments, Hydra, and Alexa Invest, to support its consolidation strategy in the baked goods sector [1] - The specific value of the latest funding has not been disclosed, but it is intended to accelerate the group's development through both organic and external growth projects [2][3] Growth Strategy - The CEO, Agazio Tedesco, emphasized that the partnership with Unigrains Italia will support the company's growth strategy, which includes both organic growth and external acquisitions [3] - The company aims to strengthen its management structure by bringing in specialist technical profiles to enhance product quality and support the creation of new recipes [3] Production and Capacity - L'Albero del Pane has broadened its portfolio to over 1,000 stock keeping units (SKUs) through targeted spending on equipment and personnel [4] - The company has increased its production capacity and is continuing to expand its facilities, currently operating three production plants with a combined area of approximately 40,000 square meters and employing 230 people [4] Financial Performance - Combined sales for L'Albero del Pane and its subsidiary Tedesco Srl reached about €63 million ($73.3 million) in 2024, with 45% of revenue coming from its own brands and 30% from exports to over 70 markets [5] Market Potential - Unigrains Italia's CEO, Francesco Orazi, highlighted the baked goods sector as a distinctive segment of the 'Made in Italy' tradition with high growth potential, both organically and through acquisitions [6]

Core Viewpoint - The UK's Competition and Markets Authority (CMA) has raised concerns that Vandemoortele's planned acquisition of Délifrance may significantly reduce competition in the UK market, particularly in the supply of frozen laminated dough products [1][4]. Group 1: Merger Details - Vandemoortele's acquisition of Délifrance, announced in March, aims to create a combined entity valued at €2.4 billion (approximately $2.6 billion), which would provide solutions to retail and foodservice partners [2]. - The CMA's initial investigation indicates that the merger could lead to a substantial lessening of competition, particularly as Vandemoortele and Délifrance are considered "close" competitors [3]. Group 2: Regulatory Assessment - The CMA conducted a comprehensive review, analyzing a wide range of evidence, including internal documents and third-party data, concluding that the merged entity would become the largest supplier of frozen laminated dough products in the UK by a significant margin [3]. - The CMA noted that while there are competitors in continental Europe, they do not provide sufficient competitive constraints in the UK market post-merger [4]. Group 3: Next Steps - The CMA plans to refer the merger for an in-depth "Phase 2" investigation unless Vandemoortele and Délifrance propose acceptable remedies to address the competition concerns by December 15 [4]. - Vandemoortele has acknowledged the CMA's preliminary concerns and is engaged in discussions to explore potential solutions [5][6]. Group 4: Broader Context - The CMA also evaluated other product areas such as frozen bread, frozen patisserie, and frozen savory snacks, where it found limited overlap between the two companies, indicating sufficient competition in those segments [6]. - Concurrently, the European Commission is reviewing concessions submitted by Vandemoortele regarding the takeover, with the deal first being notified in October [7].

Mary Macleod's Shortbread Named Toronto's Favourite Holiday Cookie in Toronto Star's "Rumble in the Crumble" VoteDecember 05, 2025 11:51 AM EST | Source: Mary Macleod's ShortbreadToronto, Ontario--(Newsfile Corp. - December 5, 2025) - Mary Macleod's Shortbread announced today that it has been recognized as Toronto's favourite holiday cookie following the final results of the Toronto Star's "Rumble in the Crumble" competition. The reader-driven contest invited the public to vote for their prefe ...

Greggs' shares rose as much as 7.2% after JPMorgan said the struggling UK bakery firm is primed for a rebound https://t.co/X4oW8sHa0T ...

我们采访到了一位很特殊的主理人—— 小梅 ，在B站，她是76万粉丝熟知的 @Maybelle_ ，用静 谧的视频分享一日三餐的治愈感；在上海宝山一条安静的街上，她是 「patpat bakery」 这家社区 面包店的创始人，每天与面团、烤炉和顾客打交道。 东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情，我们 相信，这是一种值得探索的事。 【独家采访 · 第 193 家】 B te r Car th r of P FFF By 从线上到线下，从镜头到柜台，这并非一次简单的"跨界"。对小梅而言，这是一场"落地实验"—— 她要让屏幕里传递的温暖，变得可触摸、可品尝、可真实感知。 时间倒回2023年9月，上海宝山的一条小街上， 「patpat bakery」 悄然开业。没有市中心的喧嚣 与人流，它的诞生更多像是一场"为同频者开设的客厅"。 小梅坦言，开店并非蓄谋已久的商业计划，而是一场"跟着感觉走"的实践。 "做自媒体时，我在输出一种生活态度。但那种连接，终究隔着一层屏幕。"小梅说。 一次偶然 ...

Core Viewpoint - The EU regulator is reviewing concessions from Belgium bakery group Vandemoortele regarding its takeover of Délifrance, with a new deadline set for assessment on 18 December [1][2]. Group 1: Regulatory Review - The European Commission's competition arm was notified of the takeover deal in October, although it was initially announced by Vandemoortele in March for an undisclosed amount [1]. - A provisional deadline of 18 December has been established for the regulator to assess the commitments submitted by Vandemoortele on 27 November [2]. - The Commission indicated that the takeover could fall under merger regulation based on a preliminary examination and invited third-party comments within a ten-day window, which has since passed [3]. Group 2: Company Overview - Vandemoortele stated that the merger with Délifrance would create a bakery group valued at €2.4 billion ($2.7 billion), aimed at providing solutions to retail and foodservice partners [4]. - Délifrance, a subsidiary of Vivescia Group, reported a turnover of approximately €930 million for the year ending in June [4]. - Délifrance operates 14 production facilities and employs over 3,200 staff, while Vandemoortele has 28 manufacturing plants and 3,500 workers, with its bakery products generating an estimated turnover of €1.4 billion [5]. Group 3: Recent Acquisitions - Vandemoortele has expanded through recent acquisitions, including Bunge's European margarine and spreads business in March and Italian frozen bakery producer Lizzi in February [5]. - The company also acquired Italian bakery business Dolciaria Acquaviva and a majority stake in New Jersey-based Banneton last year [6]. - The combination with Délifrance will enhance Vandemoortele's offerings in viennoiseries, Danish pastries, and artisanal breads [6].

Accessibility StatementSkip Navigation Los postres están en auge en Europa (+6%): el Sigep Observatory anticipa Sigep World, programada en el Centro de Exposiciones de RÃmini del 16 al 20 de enero de 2026 RIMINI, Italia, 25 de noviembre de 2025  /PRNewswire/ -- ¿Cuáles son las principales tendencias de consumo de postres para la Navidad de 2025? Las respuestas provienen de Sigep Observatory Christmas, el punto de vista a través del cual Italian Exhibition Group observa el mercado antes de SIGEP World – Th ...

Accessibility StatementSkip Navigation RIMINI, Italy, Nov. 25, 2025 /PRNewswire/ -- What are the main dessert consumption trends for Christmas 2025? The answers come from Sigep Observatory Christmas, the lens through which Italian Exhibition Group observes the market prior to Sigep – The World Expo for Foodservice Excellence, the international pastry, gelato, bakery, chocolate, coffee and pizza show, taking place 16–20 January 2026 at Rimini Expo Centre. Desserts are booming in Europe (+6%): the Sigep Obs ...

在釜山的烘焙地图里， 「PUFF Bakery」 是一颗闪亮又浓郁的存在。 而这种"强存在感"，构成了「PUFF Bakery」的第一条打法： 把每一款面包都做成能独当一面的主角。 这家店的魅力不是那种一眼惊艳的"精致法式"，也不是走话题路线的爆改甜品，而是非常韩国、非 常直球的那种：酥皮要脆、奶油要满、馅料要厚，用料要实在到"让人没有办法只咬一口"。 一 口 足 够 满 足，一 次 足 够 记 住 。 「PUFF Bakery」位于釜山镇区的 전포洞，门头不大，甚至可以说毫不起眼。但只要靠近，就会发 现橱窗里的每一块面包都不像普通面包店那样"安安静静排队"。 它们有仪式感：层次分明的酥皮、厚厚一层开心果奶油、流心感的派与奶油包……每一款的存在感 都极强。 「PUFF Bakery」并没有铺特别长的 SKU，而是把看似"常规"的基础款做到极致。例如： 开心果奶油可颂（几乎是探店者的"口碑榜第一名"） ...... 即便你没有提前做功课，只要站在橱窗前，也能瞬间锁定想吃的东西。 用西西里开心果酱堆料的迪拜开心果派 酥脆又咸香的盐面包 甜度控制很韩式的苹果冰淇淋派 派类、布列塔尼黄油蛋糕类的"表层美学款" 「PU ...

Core Viewpoint - The article highlights the journey of Oliver, the founder of "POPELINE patisserie," emphasizing the importance of passion, quality ingredients, and the art of creating exquisite pastries, particularly the signature Napoleon dessert, which has become a defining product of the brand [2][4][13]. Group 1: Founder’s Background and Philosophy - Oliver transitioned from a stable career in advertising and luxury brand management to pursue his passion for pastry, studying in France for a year and a half [7][9][10]. - The brand "POPELINE" is inspired by a high-quality fabric, symbolizing simplicity and sophistication, focusing on using basic yet premium ingredients to create memorable experiences [12][22]. - The philosophy of "POPELINE" revolves around the idea that true quality does not require excessive decoration or complex recipes, allowing the natural flavors to shine [22][26]. Group 2: Product and Market Positioning - "POPELINE" has gained recognition as a "Napoleon specialty store," with each Napoleon made fresh to order within a strict ten-minute timeframe, emphasizing the importance of timing in delivering the best taste [13][16]. - The brand faced challenges in balancing sweetness levels to cater to customer preferences while maintaining the essence of French pastry [16][20]. - The focus is on refining a few core products rather than constantly innovating, ensuring that each item is memorable and can be enjoyed repeatedly [20][22]. Group 3: Operational Insights - Oliver manages every aspect of the production process, from creativity to preparation and cleaning, often working long hours to maintain quality [22][23]. - The experience of running a pastry shop has proven to be more challenging than anticipated, yet Oliver expresses no regrets, finding joy in the process and the connections made with customers [23][24].