“We should not be surprised that some are closing”: in Tarn, the proliferation of bakery chains worries artisans

They are still there, they resist, but the competition is increasingly tough. In many municipalities in Tarn, local artisanal bakeries have to cope with the proliferation of large bakery and pastry brands, which are increasing the number of points of sale on the outskirts on busy roads. Plenty of parking spaces, promotional offers… These chains are doubling their imagination to attract customers. And are grabbing the market share of neighborhood bakeries.

“It impacts certain businesses in the city center, they are cash factories,” warns Damien Ginestet-Cros, president of the federation of Artisans Boulangers-Pâtissiers du Tarn. “We sell packaging. When we come in, everything is beautiful and well presented, except that most of the products are frozen,” he continues.

“A passing clientele”

Recently, the Feuillette chain set up shop on avenue de Saint-Juéry in Albi. A little further away, Marie Blachère has made its mark, while the Ange bakery, south of Albi, is ideally located next to the RN88. These installations have not always been well received by local bakers, already weakened by the soaring cost of raw materials. “It’s true that it’s easier to buy your bread on the side of the road, but then you shouldn’t be surprised that some people go out of business,” warns the president of the Tarn federation who observes “more and more bakery closures”.

“I'm not worried. I would be if these chains came to set up in the city center,” puts Nicolas Lacote, who manages Les Délices de Champollion in Albi, into perspective. “It’s starting to be a lot, but these chains only have a passing clientele,” adds a colleague.

Faced with the steamrollers, small artisans rely on a quality bakery. “We are lucky to live in a rural area with good products,” says Nathalie Dersoit, who opened a bakery 6 months ago in Albi. For her breads, she has chosen sourced and local products: “And I prepare on demand to limit waste”. “People have to ask themselves the question: do they prefer a fresh baguette from the baker or a frozen loaf?”, adds Damien Ginestet-Cros.

“We must compare what is comparable”

“It is essential that we stand out in relation to the quality of our products, otherwise we will be eaten,” insists Sylvain from Maison Bega, a bakery located in Castres, on Avenue Charles de Gaulle, a few hundred meters away. of the Siala commercial area where Marie Blachère is located as well as an Ange bakery, which has just opened its doors.

“I don't have too much apprehension, I think there will be no impact for us. We have to compare what is comparable. All our products are homemade, we are banking on that and our customers come for that, in fact, that’s what they’re looking for. These chains certainly make their bread, but that’s all they do,” adds Sylvain, who still regrets the days of bakeries. “old-fashioned, held by the husband and wife woman”: “That no longer exists and it’s partly because of these big brands.”