La Lorraine Bakery Group (LLBG) plans record investments of around EUR 250 m this year, targeting single-digit growth in 2026, in both revenue and volume. It will focus on filling its recently added capacity. Sustainability remains at the top of the agenda, not only reducing food waste and energy consumption, but also advancing more sustainable wheat sourcing and enhancing the nutritional value of its products (for example, by adding more fiber in breads).
Among challenging factors for the current business environment, it notes geopolitical tension, volatile consumer confidence, intensifying competition and increased customer price pressure.
Strong performance in 2025
In 2025, LLBG recorded a revenue of EUR 1.57 billion, a growth of 7.5%. The strong performance is credited to the Bakery division. Recent capacity investments in Belgium, the Czech Republic and Romania contributed to its organic growth. Further integrating its joint ventures also influenced the positive results, notably Bakery de France in the US, as well as increased stakes in La Boite à Pain (UK) and SPA Bakery (Italy). The Milling division reported a stable revenue compared to 2024.
The REBITDA margin (as a percentage of sales) in 2025 amounted to 14.4%, which is 0.2 percentage points above last year’s REBITDA margin. This growth is attributed to a focus on innovations and more valuable product categories, such as a new range of sourdough breads, new Italian breads, and new variants of donuts and mini-beignets, as well as Börek.
In 2025, LLBG continued its ambitious Capital Expenditure (CAPEX) program, investing EUR 218 m in new bakery production and warehousing capacity, with a focus on state-of-the-art lines and logistics infrastructure in Europe and North America. Last year, the Group started the construction of a new production hall at its US JV partner Bakery de France, a project on warehousing expansion in the Czech Republic, and preparatory works for additional automated warehouses in Poland, Belgium and Romania.
Sustainability as a key strategic priority
In 2025, sustainability was fully embedded in LLBG’s long-term product leadership strategy, the Group notes, with a balanced portfolio in which bread remains the dominant product category, complemented by more nutritious products, greater naturalness and a reduced climate impact across its raw materials.
LLBG signed the Sustainable Wheat Initiative Europe, a bakery industry coalition targeting a 30% reduction in carbon emissions from wheat and flour by 2030 versus 2022, through coordinated action with millers and farmers across Europe to accelerate the transition to sustainable agricultural practices.
In addition, LLBG continued its company-wide energy reduction/transition and food waste initiatives. As a result, the Group achieved a 31% reduction in Scope 1 and 2 carbon emissions versus 2022.
Guido Vanherpe, Group CEO, comments on the Group’s results: “2025 was a year of transition. In the aftermath of past years’ inflation and volatility, consumer confidence and purchasing power in Belgium and across Europe came under pressure. Geopolitical tensions contributed to additional uncertainty in the markets. LLBG responded by further sharpening its strategy, tightening cost control, and reinforcing its entrepreneurial spirit. While overall results were good, revenue growth lagged somewhat behind the ambition level linked with the high CAPEX program.
In 2026, the Group will therefore keep a disciplined focus on volume growth, innovative products and solutions, as well as cost and overhead control and scaling efficiencies. LLBG remains confident in realizing its long-term growth ambitions, underpinned by sustainable innovation, very efficient factories and continued international expansion.”
Photo: LLBG