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Industrial products at my local pastry shop? This is taboo among the 30,000 bakeries and pastry shops in France. A quarter of them use industrial companies to make their cakes. These traders buy their tart bases, their fillings or sometimes even whole cakes from these industrial groups and most often avoid telling their customers. It must be said that by doing this, these bakers and pastry chefs make considerable savings on labor and raw materials while their economy is often fragile. How do these groups that supply your pastry chef work? Is the quality up to par? What is the response of some pastry chefs to put an end to these hidden practices? Director: Hélène Mangiardi Follow us on Facebook: / foodstoryfr