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Bridor signé Frédéric Lalos

Bridor signé Frédéric Lalos

Developed in partnership with Frédéric Lalos, Meilleur Ouvrier de France Boulanger (Best Craftsman in France for Baking), these large breads with exceptional baking quality immediately project us inside a bakery.

A taste inspired by tradition

Flavoursome breads with exceptional baking qualities inspired by French tradition.

Know-how and creativity

A range of exceptional large loaves, some decorated by hand.

Quality commitment

Rigorously selected raw materials, special attention given to respecting the dough and manufacturing processes for a premium product range.

Combined excellence

Bridor and Frédéric Lalos joined forces in 2010 to offer you these full-flavoured breads with exceptional baking qualities which combine creativity, excellence and consistency to share with you the best that the “Boulangerie Française” has to offer.


Some of these breads are folded or decorated by hand, making the ultimate commitment to unique visual and taste appeal.

Large loaves to share by Frédéric Lalos

62% of Europeans particularly like the sharing breads*

In his quest for excellence, Frédéric Lalos has restored the reputation of French bakery, in particular by updating many bread recipes.

Today, people don't go to restaurants purely to eat, but to enjoy an experience. This is why Bridor accompanies restaurant owners in their various needs, by offering them breads in a variety of formats for their everyday use.

*Bridor survey on 10,000 consumers representative of the population, in 10 countries in Europe (France; Germany; Netherlands; United Kingdom; Italy; Spain; Denmark; Poland; Czech Republic; Romania), December 2022

Bridor fruit loaves by Frédéric Lalos

61% of Europeans like gourmet breads, rich in pieces (walnuts, dried fruits, etc.)*

This unique selection of special breads with fruits in varied forms has been developed to offer a range of breads that combines creativity and excellence. These Bridor breads by Frédéric Lalos are generous in fruits and combine a soft crumb with rich and intense flavours thanks to cleverly selected ingredients.
- Muesli bread 280 g: A delicious recipe with a generous helping of dried fruits (apricots, raisins, cranberries and hazelnuts) for an extra-gourmet bread.
- Lemon-Rye bread 330 g : A delicious bread rich in add-ins and candied lemon zest for a slightly tangy taste
- Walnut loaf 400 g: A bread made with wheat flour and rye flour for a coloured crumb and large chunks of walnuts for a crunchy texture
- Fig Bâtard Loaf 330 g: A gourmet bread with a little rye flour and generous fig add-ins with a soft centre

*Bridor survey on 10,000 consumers representative of the population, in 10 countries in Europe (France; Germany; Netherlands; United Kingdom; Italy; Spain; Denmark; Poland; Czech Republic; Romania), December 2022

The Pochon Loaf, an iconic product

The Pochon Loaf is the result of an alliance of T65 wheat sourdough which gives roundness and mildness, and dehydrated buckwheat sourdough, which adds strength and power to the taste.


The secret of its subtle flavour resides in long fermentation and an optimal blend of selected sourdoughs.

Multgrain Loaf

63% of consumers like to try foods with different textures*

The Bridor multigrain loaf by Frédéric Lalos is a bread made with wheat flour and malted flour. T80 wheat flour is added to the recipe to act as a flavour enhancer and also to add a slightly tangy touch on the palate.

Thanks to slow kneading of the dough, the flavours develop evenly. The many seeds and cereals in the recipe (sesame, yellow flax, brown flax and sunflower) add indulgence and a crunchy texture.

Available in three formats, the multi-grain loaf is ideal for many everyday uses (280 g, 450 g and 1.1 kg)

*Puratos, a foodstep into the future, 2020,

Easily understandable recipes that contain only the essential

Our Bridor Clean Label recipes are made of natural and essential baking ingredients: flour, water, yeast, salt, sourdough.

The only exception tolerated in our recipes is ascorbic acid for its decisive role in final product quality.


When present, its quantity is always less than 0.02%.

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