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La Lorraine Bakery: Important investments of the Belgian group in Romania

• The Belgian group La Lorraine Bakery, one of the leaders in the bakery and frozen pastry industry, is strengthening its presence in Romania through a series of strategic investments.

By the end of this year, the company will complete an investment of 200 million euros, aimed at expanding production capacities both in Romania, as well as in Belgium and the Czech Republic.

In Romania, Lorraine owns at Câmpia Turzii the largest bakery and frozen pastry factory in the country, a reference point in the profile industry. In 2023, the factory recorded a turnover of over 400 million lei and provided jobs for approximately 430 employees. And if in 2023 the Belgian group invested 189 million euros globally, this year the company plans to create another 400 jobs as part of its expansion.

At Lorraine Bakery

Important worldwide presence

Despite the challenges faced in 2022, including high inflation and difficulties caused by the war in Ukraine, Lorraine managed to stabilize its margins in 2023 and benefit from the new production capacities created by the investments made. The group, which operates in 35 countries and owns 17 factories globally, is expanding its presence in key markets including Turkey, Saudi Arabia and the United Arab Emirates. Last year it consolidated its presence in Germany and Norway.

At Lorraine Bakery

With a global turnover of €1,36 billion, an operating profit of €93 million and a net profit of €50 million in 2023, La Lorraine aims to increase revenues by 50% by 2028. This strategy is supported by continuous investment and a steady pace of annual growth, which has averaged 10% in the past.

The Belgian group's expansion plans reflect not only its commitment to the Romanian market, but also its ambition to develop sustainably and innovate in the bakery field. La Lorraine is thus preparing to play an even more important role in the global industry, consolidating its leadership position through major investments and the creation of new jobs.

At Lorraine Bakery

Article written by Gabriela Dan, Editor-in-Chief Arta Albă

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