BAGATELLE

What BAGATELLE does

BAGATELLE® is the collective commercial brand of Association Club Le Boulanger, a French non-profit (Loi 1901) headquartered at 30 rue Godot de Mauroy, Paris 9e, recognized in 2007 by INAO as an Organisme de Défense et de Gestion (ODG). The association governs a Label Rouge quality program comprising approximately 200 artisan bakers producing the BAGATELLE baguette and 8 member mills producing Label Rouge flours (T45, T65, T80 stone-ground, and T55 consumer). Underlying production technology is deliberately traditional: stone-grinding on natural wheels for T80 flour, slow kneading and long resting for the baguette, baking on stone-floor ovens, and natural levain fermentation; all flours are milled from 100% CRC-certified French wheat, contain no additives, and are independently audited by CERTIPAQ and tested by the LEMPA laboratory. The portfolio includes the first and only Label Rouge-certified baguette in France, a CERTIPAQ-controlled artisan croissant made with pure butter and natural levain, and a consumer sachet line (1kg T45 and T55) extending the brand to home bakers.

The business model is that of a collective certification association rather than a commercial enterprise. BAGATELLE does not manufacture or sell directly; instead, it licenses the Label Rouge certification and collective brand to its member mills and bakeries, who sell finished products through their own channels. The baguette and croissant are sold exclusively through the artisan bakery network across metropolitan France and DOM-TOM, while consumer flour sachets are distributed via two third-party e-commerce platforms (tompress.com and cook-shop.fr). Revenue mechanics are association-based — membership dues, certification fees, and royalties from brand usage — not transactional product sales; no revenue, funding, or headcount figures are disclosed. The GTM motion combines a B2B2C channel through certified member operators with a nascent direct-to-consumer sachet line. Pricing is not publicly disclosed; professional flour pricing is negotiated directly between mills and bakeries, and sachet pricing is set by the e-commerce resellers.

Name

BAGATELLE

Legal name

Association Club Le Boulanger

Website

https://club-le-boulanger.fr

Company type

Private

Founded year

2007

Operating status

Operating

Headcount range

11–50 employees

Short description

BAGATELLE® is the collective brand of Club Le Boulanger, a French non-profit association managing a network of ~200 artisan bakers and 8 mills producing the only Label Rouge-certified baguette and flours in France, sold through artisan bakeries and e-commerce.

Ownership category

akta.pro rank

Product category

Artisanal Bakery and Milling

NAICS

Commercial Bakeries (311812), Dry Pasta, Dough, and Flour Mixes Manufacturing from Purchased Flour (311824)

SIC

Bakery Products (2050), Grain Mill Products (2040)

akta.pro primary industry

Wholesale / Commercial Bakeries (B2B Supply) (THAFAFAF)

akta.pro secondary industries

Premium/Artisanal Bakery Wholesale (AFAIAFAG), Private Label & Contract Bakery Wholesale (AFAIAFAK), Grain-Based Mixes & Doughs Manufacturing (pancake/waffle mixes, baking mixes, dough bases) (AFAKABAF)

Keywords

• Artisan bakery products
• Label rouge flour
• Traditional french baguette
• Certified artisan milling
• Stone-ground flour

Headquarters

HQ city

Paris

HQ country

France

HQ region

Europe

Offices1 record

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Supply Chain, Operations, Marketing or Sales, Personnel, Others

Revenue model

1. Flour Sales (Professional): Sale of Label Rouge certified flours (T45, T55, T65, T80) to professional artisan bakers through 8 member mills. Products controlled by CERTIPAQ and certified to contain 100% CRC certified French wheat with no additives.
2. Flour Sachets (Consumer): Sale of 1kg flour sachets (T45, T55) to individual consumers via e-commerce platforms (tompress.com, cook-shop.fr) and retail points, bringing professional-grade flours to the consumer market.
3. Baguette BAGATELLE Sales: Certified artisan baguettes sold exclusively through artisan bakeries. The Label Rouge certification creates value differentiation and consumer trust, commanding premium positioning.

Go-to-market motion2 records

Distribution channels3 records

Marketing channels4 records

Core offering

BAGATELLE produces and certifies Label Rouge artisan bakery products and flours: a baguette (the first and only Label Rouge baguette in France), a third-party controlled artisan croissant, and Label Rouge flours (T45, T55, T65, T80 stone-ground). Flours are 100% CRC certified French wheat with no additives and no added gluten. Products are sold wholesale to professional artisan bakers through 8 member mills, and direct-to-consumer via 1kg flour sachets (T45, T55) through e-commerce platforms (tompress.com, cook-shop.fr) and retail points.

Product overview

BAGATELLE® is a collective brand of Club Le Boulanger, a non-profit association (Loi 1901) recognized by INAO as an Organisme de Défense et de Gestion (ODG). The product portfolio consists of Label Rouge-certified artisanal bread products (baguette and croissant) sold exclusively in artisanal bakeries, complemented by a range of Label Rouge-certified flours (T45, T55, T65, T80 stone mill) for both professional and consumer use. The products are linked by a shared commitment to quality: all flours are made from 100% CRC®-certified French wheat, contain no additives, and are controlled by CERTIPAQ and the LEMPA laboratory. The core offering differentiates through Label Rouge certification, third-party quality controls, and artisanal production methods without industrial mixes.

Differentiator

Problem solved

Functional benefit

Products and services

• Baguette BAGATELLE® Label Rouge The first, sole, and unique Label Rouge-certified baguette in France, conforming to the French Bread Decree of September 1993. Dimensions: 50-55cm length, 5-6cm width, 250g weight, 5 blade cuts (grignes). Made without additives or freezing, sold exclusively in artisanal bakeries, with a fine crispy crust and a soft, melting crumb.
• Croissant d'après BAGATELLE® Artisanal croissant certified through third-party control by CERTIPAQ, using exclusively T45 Label Rouge flour, pure butter (82-84% fat content), and natural levain. Made entirely by hand, on-site, without additives or industrial mixes or ready-to-use preparations.
• Farine T45 BAGATELLE® Label Rouge Type 45 Label Rouge flour, the only one of its kind on the market, made from 100% force wheat with protein content ≥12%. Specially adapted for Viennoiserie and Patisserie products made with risen and flaky dough, optimized by eliminating peripheral parts of the wheat grain.
• Farine T65 BAGATELLE® Label Rouge Type 65 Label Rouge flour adapted for many types of bread-making, particularly French traditional bread according to the Bread Decree of 1993. Contains no fava bean or soy flour and no additives; certified by CERTIPAQ.
• Farine de meule T80 BAGATELLE® Label Rouge Type 80 stone-mill (meule) flour Label Rouge certified, specially adapted for producing whole wheat bread (pains bis). Ground on 100% natural stone wheels to preserve nutrients, fiber, minerals, vitamins and germ; uses only VRM (Variétés Recommandées par la Meunerie) varieties, with CRC certified wheat stored without insecticide treatment.
• Sachets kilo BAGATELLE® (consumer 1kg flour sachets T45 and T55) Consumer-facing 1kg flour packaging (T45 and T55) bringing professional-grade Label Rouge flour to home bakers. Controlled by CERTIPAQ and certified to contain 100% French CRC® wheat with no additives, available through e-commerce platforms tompress.com and cook-shop.fr and retail points.

Quantifiable outcome

• Protein content ≥12% in T45 flour, ensuring optimal gluten network for laminated and raised doughs
• +1 more outcomes

Segments2 records

Ideal customer profiles2 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature5 records

Partnerships

Six partnerships are on record, tiered core and minor.

• CERTIPAQcoreImplementation/ SI/ Consulting Partner · 1 January 2007Official certifying organism accredited by the French State that performs external audits and certifications for all BAGATELLE Label Rouge products and member operators (bakers and millers).
• INAO (Institut National de l'Origine et de la qualité)coreOthersFrench government body under the Ministry of Agriculture that ensures recognition and protection of official quality and origin signs (SIQO) for agricultural and food products. Recognized Club Le Boulanger as ODG in 2007.
• LEMPA (Laboratoire National de la Boulangerie-Pâtisserie)coreOthersNational bakery-pastry laboratory that performs internal quality control: physicochemical analyses and baking tests for T65 and T80 flours, and raised/laminated dough tests for T45 flour, as well as mill audits.
• CRC (Culture Raisonnée Contrôlée)coreOthersResponsible farming certification scheme representing the middle ground between conventional and organic farming. CRC wheat is the only national French wheat with Product Conformity Certification (CCP) from the Ministry of Agriculture. BAGATELLE flours use 100% CRC certified French wheat.
• tompress.comminorChannel Partner/ Reseller/ DistributorE-commerce platform distributing 1kg BAGATELLE flour sachets (T45, T55) to individual consumers for home baking.
• cook-shop.frminorChannel Partner/ Reseller/ DistributorE-commerce platform distributing 1kg BAGATELLE flour sachets (T45, T55) to individual consumers for home baking.

Scale indicators3 records

Recent moves6 records

Expansion highlights5 records

Broad incumbents

• St Michel: Established French biscuit and bakery brand with a heritage positioning and nationwide retail distribution. Comparable as a French branded bakery-products company, though its product focus is biscuits and madeleines rather than bread and flour.
• Délifrance: Large-scale French bakery and viennoiserie brand supplying frozen and par-baked products to foodservice and retail across Europe. Comparable as a French bakery brand serving B2B customers, though it relies on frozen industrial production rather than fresh artisan methods.
• Bridor: Major French industrial bakery producing premium breads, viennoiserie, and pastries for foodservice and retail under private label and own brands. Comparable as a French bakery-products supplier targeting professional and retail channels, but at industrial rather than artisan scale.

Direct peers

• Banette: Collective brand of French artisan bakers marketing a signature baguette and bread range through a nationwide network of member bakeries. Highly comparable to BAGATELLE in distribution model and target customer, though Banette is owned by a major industrial group (Vivescia) and lacks Label Rouge positioning.
• Minoterie du Courbet: Independent French artisan mill producing traditional and stone-ground flours for professional bakers and home bakers. Comparable in its focus on traceable, locally sourced wheat and traditional milling, though smaller in scale and not Label Rouge certified.
• Maison Kayser: Premium French artisan bakery chain known for traditional viennoiserie, levain-based breads, and proprietary flour selection. Comparable as a direct premium-artisan bakery operator, though it is a vertically integrated retail brand rather than a collective certification body.
• Poilâne: Iconic Parisian artisan bakery famous for traditional sourdough breads and high-quality flours. Comparable in its commitment to traditional methods, levain, and premium positioning, though it operates as a single brand rather than a federated network.
• Moulins Familial (Moulins de Brasseuil): Family-owned French mill focused on traditional and heritage flour varieties, including stone-ground and CRC-sourced options. Comparable in its artisan milling approach and supply to professional and home bakers, though without the Label Rouge collective-brand structure.

Others

• La Maison du Pain (concept / generic): Generic category of French artisan bakery associations and federations promoting traditional bread. Included as a thematically adjacent ecosystem participant; concrete candidates in this segment operate under various local or national federations without a single dominant comparable entity.

Emerging players

• Cévenne Farine: Artisan French mill specializing in heritage, stone-ground, and traceable flours for craft bakers. Comparable on milling philosophy and target customer (premium artisan bakers), though operating without the federated collective brand model of BAGATELLE.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat4 records

Key risks6 records

Key highlights6 records

Customer concentration

• YouTubeyoutube.com/@bagatelleclubleboulanger/?sub_confirmation=1
• Facebookfacebook.com/Bagatelle-Club-Le-Boulanger-460274817739448
• LinkedInlinkedin.com/company/bagatellelabelrouge

Revenue estimate

Valuation estimate

Number of profiles

Profiles1 record

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about BAGATELLE