Associate member of the Bocuse d’Or 2007

Banette is a specialist association of millers and 3000 independent bakers, 800 of whom operate under the name "Banette Bakery", all striving to preserve the authentic quality of real hand-made bread. So Banette is not just a bakery chain, it is an association of partners committed to respecting strict quality criteria governing the raw materials and methods they use to bake bread.

Banette, a professional commitment
The idea behind Banette germinated in the early 80s, in response to consumers' increasing demands for quality bread and that fresh home-baked taste. Some forty millers got together and began offering their partner bakers a traditional baking method that kept all the traditional taste by using a special fermentation method and produced bread that kept for longer, in response to consumer demand. This makes Banette a real professional quality label, respecting that great tradition of French bread.

Rigorously upholding these strict breadmaking criteria results in bread with that authentic taste, baked using certified "Red Label" quality flour since 1989 (20% of the volume of flour sold to master bakers). Banette has also kept in constant touch with what consumers want, helping it to make a name for itself and making Banette France's biggest name in bread-making.

Banette is striving to build on this success by concentrating all its efforts on maintaining these quality criteria. With this aim in mind, 1998 marked the beginning of an internal audit of the entire network, enabling Banette to keep in touch with the needs of tomorrow's consumers:

Banette has developed the Original Banette, the famous hand-shaped baguette that can be instantly recognised by its pointed ends. For the year 2000, Banette intends to expand its top-of-the-range loaves by launching the Banette 1900, made from top-quality traditional French flour. This will be followed in spring 2001 by the Farmhouse Banette. Lovers of good bread will then have a choice of three types, the Original Banette, the Banette 1900 and the Farmhouse Banette. And as far as special loaves are concerned, the most original varieties include the High-Fibre Banette, the Harvest Banette and the Briare Banette.