COLLECTION. 2o17 BREADS I VIENNESE PASTRIES I PATISSERIES

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1 COLLECTION 2o17 BREADS I VIENNESE PASTRIES I PATISSERIES C U L T I V A T I N G F R E N C H - S T Y L E E X C E L L E N C E

BRIDOR IS COMMITTED TO DELICIOUS FOOD, HEALTH AND BEST PRACTICES IN THE BAKERY We want to invent Bakery and Patisserie of the future to help our customers grow--that s our goal!

2 BRIDOR IS COMMITTED TO DELICIOUS FOOD, HEALTH AND BEST PRACTICES IN THE BAKERY We want to invent Bakery and Patisserie of the future to help our customers grow--that s our goal! Careful selection of highest-quality raw materials: Flour from local milling companies, Homemade Chef starter, Pure-butter viennese pastries. Manufacturing that respects techniques and products: Slow kneading, Steady, gentle lamination, Long rest for the dough. Lines developed for well-being and health: Breads that qualify as high in fibre or as a source of fibre. Organic range: ECOCERT certified. Gluten-free: AFDIAG certified. 100% made in France. Our Handcrafted products, industrial management positioning has been at the core of our success for over 25 years. 2

TO SUSTAINABLE DEVELOPMENT a key concern Sustainable development is a key concern for Bridor and for our customers, so we strive to be exemplary in our actions.

In order to be transparent in our business activities, we have established a Code of Business Ethics that all employees undertake to apply, internally and externally, when dealing with company

In addition to respecting the environment, we place people at the centre of our concerns at Bridor, bringing a saying that is close to my heart to life: "The only wealth is man.

3 TO SUSTAINABLE DEVELOPMENT a key concern Sustainable development is a key concern for Bridor and for our customers, so we strive to be exemplary in our actions. We have designed our Corporate Social Responsibility policy around three firm commitments: to consumers, to our employees, and to the environment. In order to be transparent in our business activities, we have established a Code of Business Ethics that all employees undertake to apply, internally and externally, when dealing with company stakeholders. We have taken particular interest in creating lasting ties with our suppliers through the drafting of a Sustainable Purchasing Charter which details our commitments and expectations. In addition to respecting the environment, we place people at the centre of our concerns at Bridor, bringing a saying that is close to my heart to life: "The only wealth is man. As in everything we do, we are proud that our actions strengthen and place value on those shared by our customers. Louis Le Duff President and Founder Our 3 sustainable development commitments GOLD ranking To consumers Offering consumers quality products by encouraging responsible consumption and guaranteeing food safety. To employees Establishing motivating and stimulating working conditions to promote the well-being of our employees and ensure workforce stability. To the environment Minimizing the impact of our activities on the environment at every step of the chain leading to the manufacture of our products, and all the way until the end of the products' life. 3

4 A prestigious brand, designed for Chefs by Chefs 4

1997-2017 2017 MARKS THE 20th ANNIVERSARY OF THE PARTNERSHIP BETWEEN LA MAISON LENÔTRE AND BRIDOR DE FRANCE.

Behind this partnership, the winners of the Meilleurs Ouvriers de France (Best Artisans of France) award at La Maison Lenôtre and the R&D teams at Bridor brought

5 MARKS THE 20th ANNIVERSARY OF THE PARTNERSHIP BETWEEN LA MAISON LENÔTRE AND BRIDOR DE FRANCE. Such a lasting relationship can only develop around shared values: high standards, excellence, and creativity. Behind this partnership, the winners of the Meilleurs Ouvriers de France (Best Artisans of France) award at La Maison Lenôtre and the R&D teams at Bridor brought together their expertise to produce lines of viennese pastries, rolls, and petit fours offered under the Bridor Une Recette Lenôtre Professionnel label and dedicated to luxury hospitality and fine dining. This prestigious brand, designed for Chefs by Chefs, is today available throughout the world to our most demanding clients is the occasion for innovation in this brand that flies high the standard of FINE FRENCH CUISINE. 1997: Signature of the partnership and launch of the viennese pastry collection 2005: Launch of the rolls collection 2012: Launch of the patisserie collection 2017: 20-year anniversary of the partnership 5

6 BREAD COLLECTION THE BRIDOR BREAD COLLECTION IS A SELECTION OF STONE OVEN PART-BAKED AND FULLY-BAKED BREADS. Our breads are all made with the highest quality, minimum-t65 flours (Traditional bread flour), produced by local millers situated fewer than 200 kilometres from us. The doughs are worked with respect, kneading and forming them slowly, with many hours of fermentation for an airy crumb and full-fledged, natural flavours. Visually, the breads are regular and well-proportioned the sign of careful forming, with beautiful scoring. The Bridor bread Collection is a bread offer based on pure French bakery know-how or inspired by the expertise of foreign bakers. The range includes breads for breakfast, dining, and snacking to meet the needs of every professional. We offer six different ranges to give you the opportunity to select the breads that best meet your expectations and those of your customers. A product offering designed to meet all the needs of hotels, restaurants, and other establishments serving bread. All of our breads are vegetarian. 6

French-style BREADS BREADS of the World BRIDOR UNE RECETTE LENÔTRE PROFESSIONNEL Refined rolls made with exclusive recipes developed by the Master Bakers of La Maison Lenôtre Paris.

7 French-style BREADS BREADS of the World BRIDOR UNE RECETTE LENÔTRE PROFESSIONNEL Refined rolls made with exclusive recipes developed by the Master Bakers of La Maison Lenôtre Paris. BRIDOR BY FRÉDÉRIC LALOS Excellent breads, uniquely formed, with subtle and perfectly balanced flavours. THE ESSENTIAL BREADS Breads that everyone loves to meet your everyday needs. THE GOURMET BREADS Bread bursting with character, created specifically to offer an experience inspired by the world of artisanal baking. BREADS OF INDULGENCE Breads enhanced with add-ins, a product of French baking expertise. EVASION RANGE A line for exploring new baking frontiers. 7 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS

French-style BREADS Bridor Une Recette Lenôtre Professionnel The best of French breads in miniature is available to

Exclusive recipes created by the Master Bakers of La Maison Lenôtre ranging from the great classics to more creative

This line of excellent rolls showcases techniques of the profession, with rolls scored by hand.

8 French-style BREADS Bridor Une Recette Lenôtre Professionnel The best of French breads in miniature is available to professionals in the hotel and restaurant sector. Exclusive recipes created by the Master Bakers of La Maison Lenôtre ranging from the great classics to more creative recipes, full of flavour and add-ins. This line of excellent rolls showcases techniques of the profession, with rolls scored by hand. An exceptional approach that produces rolls with a unique appearance. FINEDOR rolls Finedor Maxi 80 g Finedor Épi 40 g Finedor Espelette Pepper 45 g Finedor Ancient Grains 50 g Finedor Black Olives & Thyme 50 g Finedor Plain 45 g Finedor Country-style 45 g

ROLLS 30893 Country-style Roll 45g 33993 Buckwheat Roll 45

Prestige Roll Assortment 30 Finedor Plain 45 g 30 Seeds and

35672 Prestige Fruit Rolls Assortment 30 Buckwheat-Raisin

Rustic Poolish Square Roll 40 g 33994 Rye Roll 50 g 30897

g (raisins, hazelnuts, and dried apricots) 9 CONSEILS DES

9 ROLLS Country-style Roll 45g Buckwheat Roll 45 g Catering BREAD Seeds and Cereals Roll 45 g Prestige Roll Assortment 30 Finedor Plain 45 g 30 Seeds and Cereals Rolls 45 g 30 Triangle Rolls with Green Olives 45 g Prestige Fruit Rolls Assortment 30 Buckwheat-Raisin Rolls 55 g 30 Fig Rolls 55 g 30 Walnut Rolls 50 g Rustic Poolish Square Roll 40 g Rye Roll 50 g Triangle Roll with Green Olives 45 g Fruit Bread 180 g (raisins, hazelnuts, and dried apricots) 9 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS

10 French-style BREADS Bridor by Frédéric Lalos Frédéric Lalos aims for nothing but excellence in his craft, which in 1997 led him to the highest honour of Meilleur Ouvrier de France (Best Artisan of France) in the Baker category and to a partnership with Bridor, developing distinctive, exceptionally baked breads. Some of the breads are formed and even decorated by hand, an ultimate commitment for unique appearances that we display in bakeries. BREADS TO SHARE "Pochon" Loaf 450 g Multigrain Loaf 450 g "Bâtard" Loaf 330 g "Bâtard" Loaf 540 g Sharing Bread 300 g Wholemeal Loaf 330 g

11 34671 Buckwheat Raisin Loaf 350 g Fig Loaf 330 g Large "Parisien" Loaf 1.1 kg BAGUETTES Parisian Baguette 280 g Country-style Baguette 280 g SANDWICH BREAD Ciabatta 180 g Muesli Loaf 280 g (cranberries, raisins, oats, whole hazelnuts, dried apricots, sesame seeds, honey, and sliced almonds) Lemon-Rye Loaf 330 g Large "Pochon" Loaf 1.1 kg Walnut Loaf 400 g Large Multigrain Loaf 1.1 kg 11 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS

French-style BREADS The Essentials Breads Classic shapes and

daily use, made with simple techniques but always with the same

BAGUETTES 36879 Extra Baguette 280 g With Label Rouge wheat flour*

Multigrain Essential Baguette Baguette 280 g With Label Rouge wheat

12 French-style BREADS The Essentials Breads Classic shapes and well-loved flavours distinguish these breads that are perfect for daily use, made with simple techniques but always with the same Bridor quality standards. BAGUETTES Extra Baguette 280 g With Label Rouge wheat flour* Essential Baguette 280 g With Label Rouge wheat flour* Multigrain Essential Baguette Baguette 280 g With Label Rouge wheat flour* Country-style Essential Baguette 280 g With Label Rouge wheat flour* *The most recognized quality label for French consumers

ROLLS 34921 Plain Essential Square Roll 40g With Label Rouge wheat flour* 33574 Plain

55 g 34793 Plain Essential Half-Baguette 140 g With Label Rouge wheat flour* 34794

g FULLY BAKED 33074 Diamonds Assortment 55 g 25 Plain Diamond Rolls 25 Seeds and Cereals

34252 Plain Rectangle Roll 55 g FULLY BAKED 31586 Plain Flute Roll 70 g 34922 Plain

Roll 55 g 33001 Poppy Seeds Diamond Roll 55 g 35021 Poppy Seeds Essential Half-Baguette 140

13 ROLLS Plain Essential Square Roll 40g With Label Rouge wheat flour* Plain Square Roll 30 g FULLY BAKED Plain Diamond Roll 55 g Sesame Seeds Diamond Roll 55 g Plain Essential Half-Baguette 140 g With Label Rouge wheat flour* Multigrain Essential Half-Baguette 140 g With Label Rouge wheat flour* Plain Stick 40 g FULLY BAKED Diamonds Assortment 55 g 25 Plain Diamond Rolls 25 Seeds and Cereals Diamond Rolls 25 Sesame Seeds Diamond Rolls 25 Poppy Seeds Diamond Rolls SANDWICH BREADS Plain Rectangle Roll 55 g FULLY BAKED Plain Flute Roll 70 g Plain Essential Rectangle Roll 55 g With Label Rouge wheat flour* Seeds and Cereals Diamond Roll 55 g Poppy Seeds Diamond Roll 55 g Poppy Seeds Essential Half-Baguette 140 g With Label Rouge wheat flour* 13 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS

French-style BREADS The Gourmet Breads These

s commitment to offer products that appeal to a

flours (T80 wheat flour milled with a stone mill,

BAGUETTES 36831 "Caractère" Baguette 280 g 32672

14 French-style BREADS The Gourmet Breads These distinctive breads are made with a specific baker s commitment to offer products that appeal to a variety of senses: complex shapes and finishing touches and intense tastes. The doughs are worked with a higher moisture level and long fermentation periods. They are made mainly with sourdough and special flours (T80 wheat flour milled with a stone mill, rye flour, or spelt flour). BAGUETTES "Caractère" Baguette 280 g "1778" Baguette 280 g SANDWICH BREADS Plain Half-Baguette 140 g Seeds and Cereals Half-Baguette 140g

ROLLS 31520 Rustic Square Roll 40 g 30416 Rustic

Country-style Roll 50 g BREADS TO SHARE 34909 Spelt

& Seeds Rectangle Roll 55 g 35030 Rye Loaf 330 g

Rustic Roll 55 g (T80 wheat flour milled with a

Country-style Twist Loaf 500 g 15 CONSEILS DES

15 ROLLS Rustic Square Roll 40 g Rustic Triangle Roll 55 g Rye Roll 45 g Country-style Roll 50 g BREADS TO SHARE Spelt Loaf 450 g Country-style Loaf 450 g Rye & Seeds Rectangle Roll 55 g Rye Loaf 330 g Rustic Seeds and Cereals Loaf 450 g Rustic Roll 55 g (T80 wheat flour milled with a stone mill) Country-style Roll 70 g Country-style Twist Loaf 500 g 15 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS

French-style BREADS BREADS of the World Evasion Range

distinguished by recipes with sweet or savoury

that of other cultures and worlds to explore new baking

Brioche Bun 60 g FULLY BAKED 31720 Dried Tomato & Basil

55 g 35674 Walnut & Hazelnut Roll 55 g Soft sandwich

* 35991 "Gourmand" Rolls Assortment 55 g 30

Rolls 55 g 30 Fig Rolls 55 g 30 Rustic Raisin Rolls 55 g

16 French-style BREADS BREADS of the World Evasion Range Breads of Indulgence These enticing breads are distinguished by recipes with sweet or savoury additions, always mixed into a bread made with 100% French baking expertise. This line brings together French baking expertise with that of other cultures and worlds to explore new baking frontiers: the softest of textures and both local and exotic flavours. ROLLS Black Olives Stick 45 g FULLY BAKED Brioche Bun 60 g FULLY BAKED Dried Tomato & Basil Roll 50 g Fig Roll 55 g Rustic Raisin Roll 55 g Walnut & Hazelnut Roll 55 g Soft sandwich bread. * "Gourmand" Rolls Assortment 55 g 30 Walnut-Hazelnut Rolls 55 g 30 Plain Essentiel Rectangle Rolls 55 g 30 Fig Rolls 55 g 30 Rustic Raisin Rolls 55 g BREAD TO SHARE Fig Loaf 330 g (sold with bag) SO moelleux Plain 100 g SO moelleux Plain 140 g Muesli Loaf 330 g (sold with bag) SO moelleux Corn 100 g SO moelleux Corn 140 g *So soft

36110 Brioche Bread 130 g FULLY BAKED 36418 SO moelleux Buckwheat 100 g 36101 SO moelleux Buckwheat 140 g 36420 SO moelleux Walnut 100 g 36103

Essential Ciabatta 140 g 31612 Olive Oil & Green Olives Ciabatta 140 g 36423 SO moelleux Fig 100 g 36105 SO moelleux Fig 140 g 33790 Ciabatta by

36414 SO moelleux Multigrain 100 g 36102 SO moelleux Multigrain 140 g 36421 SO moelleux 2 Olives & Thyme 100 g 36104 SO moelleux 2 Olives &

17 36110 Brioche Bread 130 g FULLY BAKED SO moelleux Buckwheat 100 g SO moelleux Buckwheat 140 g SO moelleux Walnut 100 g SO moelleux Walnut 140 g SO moelleux Dried Tomato 100 g SO moelleux Dried Tomato 140 g BREAD TO SHARE SANDWICH BREADS Essential Ciabatta 140 g Olive Oil & Green Olives Ciabatta 140 g SO moelleux Fig 100 g SO moelleux Fig 140 g Ciabatta by Frédéric Lalos 180 g Panettone-Style Bread 330 g FULLY BAKED Olive Oil Ciabatta 140 g Dried Tomato & Basil Ciabatta 140 g SO moelleux Multigrain 100 g SO moelleux Multigrain 140 g SO moelleux 2 Olives & Thyme 100 g SO moelleux 2 Olives & Thyme 140 g SO moelleux Pesto 100 g SO moelleux Pesto 140 g 17 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES PAINS

VIENNESE PASTRIES COLLECTION THE BRIDOR VIENNESE PASTRIES COLLECTION CONSISTS OF OVER 150 VIENNESE PASTRIES MADE WITH ALL-BUTTER, LAMINATED PUFF PASTRY, USING CHARENTES-POITOU PDO* BUTTER OR FINE

18 VIENNESE PASTRIES COLLECTION THE BRIDOR VIENNESE PASTRIES COLLECTION CONSISTS OF OVER 150 VIENNESE PASTRIES MADE WITH ALL-BUTTER, LAMINATED PUFF PASTRY, USING CHARENTES-POITOU PDO* BUTTER OR FINE BUTTER. They are crafted in the spirit of French pastry-making: slowly, gently, and carefully. The dough rests for many hours, allowing the yeast the necessary time to ferment. This long fermentation yields flavourful viennese pastries with rich, complex, and intense flavour palettes. BRIDOR Ready-to-Prove Frozen viennese pastries should be allowed to proof, then egg washed before baking. They are ideal for kitchens producing significant quantities of viennese pastries on a regular basis. BRIDOR Frozen Ready-to-Bake (RTB) viennese pastries are supplied pre-proofed and egg washed. They are ready to bake, straight from the freezer into the oven. A service product par excellence, they are quick and easy to prepare, guaranteeing freshness and flexibility. Bridor has developed an entire universe of viennese pastries to respond to client and consumer expectations, which are growing in rigour. Traditionally made, French-style viennese pastries join the more creative gourmand viennese pastries to adapt to every mealtime. To help you select the viennese pastries that perfectly meet your needs, Bridor has created eight different lines. *PDO: Protected Designation of Origin 18

19 French-Style Viennese Pastries Indulgent Viennese Pastries ÉCLAT DU TERROIR Drawing inspiration from French pastry-making tradition, this range distils Bridor expertise into a selection of exceptional viennese pastries. BRIDOR UNE RECETTE LENÔTRE PROFESSIONNEL The best of viennese pastries available to professionals in the hotel and restaurant sector. THE SUCCESS A special recipe (fine butter, pasteurized whole milk and pasteurized whole egg) for delicate, flavourful notes, airy puff pastry, and an exceptional tender texture. THE "SAVOUREUX ORIGINE" Made with Charentes-Poitou PDO butter, these viennese pastries with intense flavours are distinguished by their melt-in-your-mouth texture. THE "SAVOUREUX" These delicious viennese pastries are made with a recipe rich in butter for a meltingly soft texture and an intense taste. THE CLASSICS These simple and affordable viennese pastries are dainty in texture, laminated with fine butter. THE MINIS Delectable mini viennese pastries in various shapes and multiple flavours. THE MAXIS A unique experience of pleasure with creative, generously sized viennese pastries. 19 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES

French-Style VIENNESE PASTRIES Eclat du Terroir Drawing inspiration from French pastry-making tradition,

This pure-butter recipe, slow and gentle lamination, and long proofing lend our puff pastry its

20 French-Style VIENNESE PASTRIES Eclat du Terroir Drawing inspiration from French pastry-making tradition, the Éclat du Terroir line distils Bridor expertise into a selection of exceptional viennese pastries. This pure-butter recipe, slow and gentle lamination, and long proofing lend our puff pastry its exceptional taste and flakiness and its rich, natural flavour. A partner of artisan bakers and pastry chefs who never compromise on quality, the brand combines all the qualities that demanding professionals and consumers require. MINI Mini Pain Raisins 35 g Mini Croissant 25 g Mini Pain au Chocolat 30 g 20

80 g RTB 34162 Pain au Chocolat 70 g RTB

21 LUNCH Lunch Croissant 30 g RTB Lunch Pain Raisins 30 g RTB LARGE Pain Raisins 120 g Pain Raisins 130 g Curved Croissant 70 g RTB Curved Croissant 70 g Lunch Pain au Chocolat 35 g RTB Croissant 50 g RTB Croissant 60 g RTB Croissant 70 g Croissant 80 g RTB Pain au Chocolat 70 g RTB Pain au Chocolat 80 g RTB Pain au Chocolat 80 g 21 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES

French-Style VIENNESE PASTRIES Bridor Une Recette Lenôtre Professionnel The best of French

Exclusive recipes invented by the LENÔTRE Master Bakers.

30 g 36847 Échiré Butter Lunch Croissant 30 g RTB 32972 Lunch Pain Raisins 30 g RTB 31290

22 French-Style VIENNESE PASTRIES Bridor Une Recette Lenôtre Professionnel The best of French viennese pastries available to professionals in the hotel and restaurant sector. Exclusive recipes invented by the LENÔTRE Master Bakers. Viennese pastries with delicate tastes and exceptional pastry layers, made exclusively with pure butter. Every product is certified by the LENÔTRE Quality Department, a signature of excellence that also guarantees conformity. LUNCH Lunch Croissant 30 g RTB Lunch Croissant 30 g RTB Lunch Croissant 30 g Échiré Butter Lunch Croissant 30 g RTB Lunch Pain Raisins 30 g RTB Lunch Pain Raisins 30 g RTB Lunch Pain Raisins 30 g Lunch Apple Turnover 40 g RTB Lunch Pain au Chocolat 35 g RTB Lunch Pain au Chocolat 35 g RTB Lunch Pain au Chocolat 35 g LARGE Croissant 80 g Croissant 70 g Pain au Chocolat 80 g

French-Style VIENNESE PASTRIES The Success The Success croissant and pain au

fine butter, pasteurized whole milk, and pasteurized whole eggs.

23 French-Style VIENNESE PASTRIES The Success The Success croissant and pain au chocolat stand out thanks to the rigorously selected special ingredients: fine butter, pasteurized whole milk, and pasteurized whole eggs. A special recipe for delicate, flavourful notes, airy puff pastry, and an exceptional tender texture. LARGE Pain au Chocolat 80 g Croissant 70 g 23 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES

French-Style VIENNESE PASTRIES The "Savoureux Origine" Delicious viennese

Made from a butter-rich recipe, these crispy viennese pastries with intense

MINI 30294 Mini Pain Raisins 30 g RTB 30281 Mini Pain Raisins 30 g 30122

24 French-Style VIENNESE PASTRIES The "Savoureux Origine" Delicious viennese pastries with Charentes-Poitou PDO butter. Made from a butter-rich recipe, these crispy viennese pastries with intense flavours are distinguished by their melt-in-your-mouth texture. MINI Mini Pain Raisins 30 g RTB Mini Pain Raisins 30 g Mini Pain au Chocolat 28 g RTB Mini Pain au Chocolat 28 g Mini Croissant 20 g RTB Mini Croissant 20 g 24

LUNCH 30194 Lunch Croissant 30 g RTB 30192 Lunch Croissant 30 g

Croissant 60 g 30458 Croissant 70 g RTB 30128 Lunch Pain au

Pain Raisins 35 g 31252 Lunch Apple Turnover 40 g RTB 30220

pains au chocolat + 45 pain raisins) 30277 Pain Raisins 105 g

30147 Pain au Chocolat 70 g RTB 30132 Pain au Chocolat 70 g 25

25 LUNCH Lunch Croissant 30 g RTB Lunch Croissant 30 g LARGE Croissant 50 g RTB Croissant 60 g RTB Croissant 60 g Croissant 70 g RTB Lunch Pain au Chocolat 32 g RTB Lunch Pain Raisins 35 g RTB Lunch Pain Raisins 35 g Lunch Apple Turnover 40 g RTB Assortment of Lunch Viennese Pastries RTB (45 croissants + 45 pains au chocolat + 45 pain raisins) Pain Raisins 105 g RTB Pain Raisins 105 g Apple Turnover 105 g RTB Pain au Chocolat 70 g RTB Pain au Chocolat 70 g 25 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES

French-Style VIENNESE PASTRIES The "Savoureux" These delicious viennese

g RTB 32922 Mini Pain au Chocolat 28 g 32183 Mini Pain Raisins 30 g RTB

26 French-Style VIENNESE PASTRIES The "Savoureux" These delicious viennese pastries are made with a recipe rich in butter for a crispy, meltingly soft texture and an intense taste. MINI Mini Pain au Chocolat 25 g RTB Mini Pain au Chocolat 28 g RTB Mini Pain au Chocolat 28 g Mini Pain Raisins 30 g RTB Mini Pain Raisins 30 g Mini Croissant 20 g RTB Mini Croissant 20 g Mini Croissant 25 g RTB 26

LUNCH 32881 Lunch Croissant 30 g RTB 32924 Lunch Apple Turnover 40 g

30228 Apple Turnover 105 g RTB *Essential Range 32919 Lunch Pain

Croissant 80 g RTB 35099 Croissant 80 g 35676 Croissant 90 g RTB 32918

Pastries RTB (45 croissants + 45 pains au chocolat + 45 pain raisins)

Pain au Chocolat 75 g RTB 36040 Pain au Chocolat 75 g* 32099 Pain au

40 g RTB 32882 Croissant 50 g RTB 31000 Croissant 60 g RTB 36039

27 LUNCH Lunch Croissant 30 g RTB Lunch Apple Turnover 40 g RTB LARGE Pain Raisins 96 g RTB Pain Raisins 110 g RTB Apple Turnover 105 g RTB *Essential Range Lunch Pain Raisins 35 g RTB Croissant 70 g RTB Croissant 71 g Croissant 80 g RTB Croissant 80 g Croissant 90 g RTB Lunch Pain au Chocolat 32 g RTB Assortment of Lunch Viennese Pastries RTB (45 croissants + 45 pains au chocolat + 45 pain raisins) Pain au Chocolat 55 g RTB Pain au Chocolat 65 g RTB Pain au Chocolat 75 g RTB Pain au Chocolat 75 g* Pain au Chocolat 80 g Apple-Vanilla Turnover 105 g RTB Croissant 40 g RTB Croissant 50 g RTB Croissant 60 g RTB Croissant 65 g* 27 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES

28 French-Style VIENNESE PASTRIES The Classics These simple and affordable viennese pastries are dainty in texture, made with fine butter. MINI Mini Pain au Chocolat 25 g RTB Mini Croissant 25 g RTB Mini Pain Raisins 30 g RTB 28

LUNCH 31026 Lunch Croissant 30 g LARGE 33751 Pain au Chocolat 65 g

31027 Pain au Chocolat 80 g RTB 30261 Pain Raisins 105 g 32659

Pain Raisins 35 g 31025 Lunch Pain au Chocolat 30 g 30158

Maxi Pain au Chocolat 150 g RTB 32434 Maxi Pain au Chocolat 150 g

29 LUNCH Lunch Croissant 30 g LARGE Pain au Chocolat 65 g RTB Pain au Chocolat 70 g Pain au Chocolat 75 g RTB Pain au Chocolat 80 g RTB Pain Raisins 105 g Pain Raisins 120 g Curved Croissant 80 g RTB Lunch Pain Raisins 35 g Lunch Pain au Chocolat 30 g Croissant 50 g Croissant 55 g RTB Croissant 60 g Maxi Pain au Chocolat 150 g RTB Maxi Pain au Chocolat 150 g 29 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES

Indulgent VIENNESE PASTRIES The Minis These indulgent viennese pastries in

them. The MINI GOURMANDISES 32330 Mini Custard-Filled Croissant 40 g RTB

Mini Cinnamon Swirl 35 g RTB 32156 Mini Cranberry Twist 30 g RTB 32232 Mini

cinnamon swirls + Mini Cream Pastry Roll) The MINI FRIANDISES 36815 Mini

Triangle with Madagascar Vanilla Custard 40 g RTB 30 36822 Mini Friandises

30 Indulgent VIENNESE PASTRIES The Minis These indulgent viennese pastries in miniature format are meant to multiply enjoyment and occasions for eating them. The MINI GOURMANDISES Mini Custard-Filled Croissant 40 g RTB Mini Chocolate Twist 28 g RTB Mini Chocolate Twist 28 g Mini Cinnamon Swirl 35 g RTB Mini Cranberry Twist 30 g RTB Mini Gourmandises Assortment RTB (35 chocolate twists + 35 cranberry twists + 35 cinnamon swirls + Mini Cream Pastry Roll) The MINI FRIANDISES Mini Raspberry Roll 35 g RTB Mini Praline Finger 35 g RTB Mini Triangle with Madagascar Vanilla Custard 40 g RTB Mini Friandises Assortment RTB (50 raspberry rolls + 50 praline fingers + 50 custard triangles + 50 chocolate twists)

The MINI BASKETS 31106 Mini Apple Lattice 40 g RTB 31104 Mini Blackcherry 40 g RTB 31105 Mini Strawberry Lattice 40 g RTB 30031 Mini Brioche 60 g 36731 Mini Walnut and Caramel Swirl 40 g RTB

36732 Mini Chocolate Cranberry Swirl 40 g RTB 35730 Mini Zaatar Croissant 35 g RTB 30028 Mini Brioche 30 g 36733 Mini Apple Tart Swirl 40 g RTB 36734 Mini Arc-En-Ciel Swirls Assortment RTB (60

31 The MINI BASKETS Mini Apple Lattice 40 g RTB Mini Blackcherry 40 g RTB Mini Strawberry Lattice 40 g RTB Mini Brioche 60 g Mini Walnut and Caramel Swirl 40 g RTB Mini Fruit Lattice Assortment RTB (25 Mango + 25 Cherry + 25 Apple + 25 Strawberry) The CROISSANTS OF THE WORLD The BRIOCHES The MINI SWIRLS Mini Multigrain Croissant 35 g RTB Mini Chocolate Cranberry Swirl 40 g RTB Mini Zaatar Croissant 35 g RTB Mini Brioche 30 g Mini Apple Tart Swirl 40 g RTB Mini Arc-En-Ciel Swirls Assortment RTB (60 Walnut & Caramel Swirls + 60 Apple Tart Swirls + 60 Chocolate Cranberries Swirls) Mini Mango Lattice 40 g RTB 31 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES

32 Indulgent VIENNESE PASTRIES The Maxis A unique experience of pleasure with creative, generously sized viennese pastries. These viennese pastries are made with chocolate, fruit, or pastry cream or are reinvented with unique recipes for a truly delicious range. The FILLED CROISSANTS Apricot-Filled Croissant 90 g RTB Cocoa- and Hazelnut-Filled Croissant 90 g RTB Raspberry-Filled Croissant 90 g RTB Custard-Filled Croissant 90 g RTB Almond-Filled Croissant 90 g RTB Cocoa- and Hazelnut-Filled Croissant 90 g Cocoa- and Hazelnut-Filled Croissant 90 g RTB

The CROISSANTS OF THE WORLD 35435 Zaatar Croissant 70 g RTB

Twist 85 g RTB 33472 Apricot Twist 110 g 34732 Multigrain

Chocolate Twist 90 g RTB 33471 Raspberry Twist 110 g 32155

Chocolate Twist 120 g 30958 Cream Cravate 100 g 33 CONSEILS

33 The CROISSANTS OF THE WORLD Zaatar Croissant 70 g RTB The TWISTS Apricot Twist 85 g RTB Raspberry Twist 85 g RTB Apricot Twist 110 g Multigrain Croissant 70 g RTB Chocolate Twist 90 g RTB Milk Chocolate Twist 90 g RTB Raspberry Twist 110 g Cranberry Twist 90 g RTB Chocolate Twist 110 g Chocolate Twist 120 g Cream Cravate 100 g 33 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING VIENNOISERIES

34 Indulgent VIENNESE PASTRIES The SUISSES Chocolate Suisse 100 g RTB Chocolate Suisse 120 g Raisin Suisse 100 g RTB The OTHER SPECIALITIES Apricot Croissant 115g Apricot Croissant 115g RTB Cinnamon Swirl 100 g RTB Cream Pastry Roll 90 g RTB Chocolate Hazelnut Bear Paw 100 g RTB Almond Triangle 90 g 34

35 SNACKING COLLECTION DELICIOUS SAVOURY SNACKS WITH GENEROUS AND VARIED FILLINGS TO RESPOND TO DEMANDS WITHIN THE BOOMING SNACK MARKET. The SWIRLS Ham and Cheese Swirl 120 g RTB Pesto Swirl 100 g RTB The BASKETS Spinach-Ricotta Lattice 80 g RTB Pizza Swirl 120 g RTB Mustard and Three Cheese Swirl 120 g RTB Ham and Cheese Lattice 100 g RTB 35 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES SNACKING

more. Bridor offers two high-end, made-in-france patisserie selections which are sure to satisfy your clients expectations: the Bridor Une Recette Lenôtre Professionnel Collection and the Bridor

36 PATISSERIE COLLECTION OVER 20 YEARS OF PASTRY-MAKING EXPERTISE. The Bridor manufacturing bakery makes elegant, frozen patisseries according to French pastry-making expertise: all-butter shortbread, soft and delicate butter choux pastry, fruit compotes, and more. Bridor offers two high-end, made-in-france patisserie selections which are sure to satisfy your clients expectations: the Bridor Une Recette Lenôtre Professionnel Collection and the Bridor Collection. Our Patisserie Collections BRIDOR UNE RECETTE LENÔTRE PROFESSIONNEL COLLECTION Petit fours and macaroons. This line reflects all the tradition and excellence of French patisserie. BRIDOR COLLECTION A complete and generous offer of petit fours, enriched dough products, and choux pastry for decadent moments of indulgence. 36

Bridor Une Recette Lenôtre Professionnel Collection Since 1998, Bridor and La Maison Lenôtre have collaborated to offer professionals exceptional macaroons and petit fours, with careful finishes,

The PETIT FOURS 35980 Vendôme Tray - 28 pieces (380 g) 4 pieces per recipe - 2 trays per box - Best Before Date: 12 months 1. Chestnut Tartlet 2. Lemon Tartlet 3. Raspberry-Redcurrant Tartlet 4.

Mirabelle Plum Tartlet 35982 Versailles Tray - 63 pieces (854 g) 7 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Praline Cream Puff 2. Concerto-Style Dessert 3. Cherry Tartlet 4.

37 Bridor Une Recette Lenôtre Professionnel Collection Since 1998, Bridor and La Maison Lenôtre have collaborated to offer professionals exceptional macaroons and petit fours, with careful finishes, intense flavours, and high-quality ingredients. This line reflects the tradition of French patisserie: Lenôtre excellence in a Bridor petit fours! The PETIT FOURS Vendôme Tray - 28 pieces (380 g) 4 pieces per recipe - 2 trays per box - Best Before Date: 12 months 1. Chestnut Tartlet 2. Lemon Tartlet 3. Raspberry-Redcurrant Tartlet 4. Milk Chocolate and Passion Fruit Tartlet 5. Apple Tartlet 6. Raspberry Tartlet 7. Mirabelle Plum Tartlet Versailles Tray - 63 pieces (854 g) 7 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Praline Cream Puff 2. Concerto-Style Dessert 3. Cherry Tartlet 4. Lemon Meringue Tartlet 5. Strawberry Shell 6. Raspberry Tartlet 7. Chocolate Eclair 8. Apricot-Praline Dessert 9. Pear-Caramel Tartlet Brown Diamond Tray - 35 pieces (387 g) 5 pieces per recipe - 2 trays per box - Best Before Date: 18 months 1. Cocoa Cake 2. Opéra Dessert 3. Chocolate, Passion Fruit, and Coconut Cup 4. Milk Chocolate Tartlet 5. Chocolate and Isigny PDO Butter Salted Caramel Cup 6. Concerto-Style Dessert 7. Chocolate Eclair Paris B. Choux Tray - 48 pieces (608 g) 8 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Paris-Zanzibar, single-origin chocolate 2. Paris-Deauville, Isigny PDO Butter Salted Caramel 3. Paris-Montreal, Raspberries-Cranberries 4. Paris-Brest, hazelnut-almond praline 5. Paris-Tokyo, yuzu 6. Paris-New York, cream cheese, macadamia nuts, caramel bits 37 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES

PATISSERIE Collections The MACAROONS Traditional recipe made with butter cream, ganache, or fruit

SINGLE FLAVOUR trays 96 pieces per box (1,152 kg) - Best Before Date 12 months 35724 Isigny PDO Butter

Macaroon with Single Origin Chocolate Ganache +/-12 g 35723 Lemon Macaroon +/-12 g 35726 Coffee

ASSORTED FLAVOURS trays Best Before Date 12 months 38 33440 No.

Single-Origin Chocolate Ganache 2. Tahitian Vanilla and Madagascar Vanilla 3. Pistachio 4.

38 PATISSERIE Collections The MACAROONS Traditional recipe made with butter cream, ganache, or fruit compote. SINGLE FLAVOUR trays 96 pieces per box (1,152 kg) - Best Before Date 12 months Isigny PDO Butter Salted Caramel Macaroon +/-12 g Macaroon made with Tahiti and Madagascar Vanilla +/-12 g Macaroon with Single Origin Chocolate Ganache +/-12 g Lemon Macaroon +/-12 g Coffee Macaroon +/-12 g Pistachio Macaroon +/-12 g Macaroon made with Raspberry Compote +/-12 g ASSORTED FLAVOURS trays Best Before Date 12 months No. 1 Assortment with 96 Macaroons +/- 12 g - (1,152 kg) 16 pieces per recipe 1. Single-Origin Chocolate Ganache 2. Tahitian Vanilla and Madagascar Vanilla 3. Pistachio 4. Raspberry Compote 5. Isigny PDO Butter Salted Caramel 6. Lemon No. 2 Assortment with 96 Macaroons +/- 12 g - (1,152 kg) 16 pieces per recipe 1. Lemon 2. Isigny PDO Butter Salted Caramel 3. Raspberry Compote 4. Single-Origin Chocolate Ganache 5. Tahitian Vanilla and Madagascar Vanilla 6. Coffee

Bridor Collection Bridor patisserie stems from expertise in two specialities: macaroons and petit fours in mini or lunch size. Elegance and modernity set our recipes apart.

Whipped Chocolate Ganache Macaroon 2. Raspberry Chocolate Cup 3. Coconut Tartlet with Chocolate Shortbread 4. Gianduja-Chocolate Cake 5. Chocolate Tartlet with Chocolate Shortbread 6.

39 Bridor Collection Bridor patisserie stems from expertise in two specialities: macaroons and petit fours in mini or lunch size. Elegance and modernity set our recipes apart. They offer everything you need for intense moments of enjoyment! The PETIT FOURS Love Chocolate Tray 53 pieces (605 g) 6-7 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Whipped Chocolate Ganache Macaroon 2. Raspberry Chocolate Cup 3. Coconut Tartlet with Chocolate Shortbread 4. Gianduja-Chocolate Cake 5. Chocolate Tartlet with Chocolate Shortbread 6. White Chocolate Crisp 7. Clementine Chocolate Cup 8. Creamy Chocolate Éclair assorted macaroons +/- 11 g (528 g) 6 pieces per recipe 1. Lemon Macaroon 2. PDO Isigny Salted Caramel Macaroon 3. Raspberry Macaroon 4. Vanilla Macaroon 5. Chocolate Macaroon 6. Pistachio Macaroon 7. Coffee Macaroon 8. Passion Fruit Macaroon Sweet France Tray 51 pieces (633 g) 6-7 pieces per recipe - 1 tray per box - Best Before Date: 12 months 1. Raspberry Whipped Ganache Macaroon 2. Opéra 3. Framboisier 4. Mont-Blanc Chestnut Tartlet 5. Lemon Meringue Shortbread Tartlet 6. Chocolate Shortbread Tartlet 7. Apple Shortbread Tartlet 8. Creamy Chocolate Eclair The MACAROONS Modern recipe with whipped ganache - Best Before Date 12 months Hybrid Petit Fours Tray 24 pieces (672 g) 4 pieces per recipe - 2 trays per box - Best Before Date: 18 months 1. Milk Chocolate, Caramel 2. Coconut, Blackcurrant 3. Dark Chocolate, Clementine 4. Milk Chocolate, Coconut 5. Coconut, Passion Fruit 6. Dark Chocolate, Mint assorted macaroons +/- 11 g (528 g) The 2017 Spring-Summer collection 8 pieces per recipe 1. Orange Blossom Macaroon 2. Strawberry Macaroon 3. Blackcurrant Macaroon 4. Coconut Macaroon 5. Apricot Macaroon 6. Rose Macaroon 39 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN PÂTISSERIES

PATISSERIE Collections * * PETIT FOURS 35646 Mini Financier - 48 pieces (528 g) 6 pieces per recipe - 1 tray per box 1. Pistachio, pistachio slivers 2. Lemon 3. Chocolate with extra cocoa nibs 4.

Vanilla INDIVIDUALS FULLY BAKED Pure butter, with no preservatives or palm oil - Best Before Date: 18 months Pure butter, with no preservatives or palm oil - Best Before Date: 18 months FULLY BAKED

5 g 36542 Pure-Butter Financier 30 g 36543 Madeleine 30 g 36544 Cake with Natural Banana Flavouring 30 g The CHOUX PASTRIES Pure butter - Best Before Date: 18 months 35949 Coffee Lunch Eclair 20 g 32

40 PATISSERIE Collections * * PETIT FOURS Mini Financier - 48 pieces (528 g) 6 pieces per recipe - 1 tray per box 1. Pistachio, pistachio slivers 2. Lemon 3. Chocolate with extra cocoa nibs 4. Pistachio 5. Vanilla, almond slivers 6. Chocolate 7. Lemon, almond slivers 8. Vanilla INDIVIDUALS FULLY BAKED Pure butter, with no preservatives or palm oil - Best Before Date: 18 months Pure butter, with no preservatives or palm oil - Best Before Date: 18 months FULLY BAKED Chocolate Cake 30 g Brownie 31.5 g Pure-Butter Financier 30 g Madeleine 30 g Cake with Natural Banana Flavouring 30 g The CHOUX PASTRIES Pure butter - Best Before Date: 18 months Coffee Lunch Eclair 20 g 32 pieces (640 g) - 1 tray per box Chocolate Lunch Eclair 20 g 32 pieces (640 g) - 1 tray per box Vanilla Lunch Choux 14 g 35 pieces (490 g) - 1 tray per box Vanilla Lunch Eclair 20 g 32 pieces (640 g) - 1 tray per box So Choux Tray 44 pieces (528 g) 8-10 pieces per recipe - 1 tray per box 1. Coffee Eclair 2. Paris-Brest 3. Isigny PDO Butter Salted Caramel Choux 4. Vanilla Whipped Cream Choux 5. Chocolate Eclair Assorted Mini Eclairs 48 pieces (624 g) 8 pieces per recipe - 1 tray per box 1. Coconut 2. Coffee 3. Lemon 4. Raspberry 5. Chocolate 6. Vanilla Classic Mini Eclairs 48 pieces (624 g) 16 pieces per recipe - 1 tray per box 1. Vanilla 2. Coffee 3. Chocolate *So soft

ORGANIC AND GLUTEN-FREE COLLECTION ORGANIC Breads 32681 ORGANIC Square Roll 50 g The Organics Because

breads and and viennese pastries all certified organic.

33573 ORGANIC Spelt, Pumpkin and Sunflower Seeds Loaf 450 g 32504 ORGANIC Croissant 70 g RTB 32676 ORGANIC

Gluten-Free Bridor has taken up the challenge of high-quality, gluten-free products with its GLUTEN-FREE

contamination thanks to its individual packaging that can be used in the oven up to 160 C kitchen to plate

GLUTEN-FREE Range FULLY BAKED 35433 Individual Plain Roll 45 g 35430 Pure-Butter Madeleine 30 g 35700

41 ORGANIC AND GLUTEN-FREE COLLECTION ORGANIC Breads ORGANIC Square Roll 50 g The Organics Because today's food combines pleasure, well-being and respect for the environment, Bridor invented a range of breads and and viennese pastries all certified organic. Made with certified organic farm produce, this range is respectful of the environment and our health ORGANIC Spelt, Pumpkin and Sunflower Seeds Loaf 450 g ORGANIC Croissant 70 g RTB ORGANIC Baguette 280 g ORGANIC Loaf 450 g ORGANIC Viennese Pastries ORGANIC Pain au Chocolat 75 g RTB Gluten-Free Bridor has taken up the challenge of high-quality, gluten-free products with its GLUTEN-FREE line, which offers multiple advantages: just as delicious as conventional recipes safety = zero contamination thanks to its individual packaging that can be used in the oven up to 160 C kitchen to plate in record time: 100% fully baked, ready within a few minutes in a ventilated oven or microwave oven. GLUTEN-FREE Range FULLY BAKED Individual Plain Roll 45 g Pure-Butter Madeleine 30 g Individual Flaxseed Roll 45 g All gluten-free products are packaged individually Individual Poppy Seed Roll 45 g Pure-Butter Briochette with Sugar 50 g 41 CONSEILS DES CHEFS SERVICES BIO ET SANS GLUTEN

SERVICE REFERENCES VIENNESE PASTRIES "MINI PACKS" Technology Pieces/ box Boxes/ pallet Standard Code Large Lunch 31825 Eclat du Terroir Croissant 80 g RTB 25 132 31780 30936 Croissant 60 g Savoureux

42 SERVICE REFERENCES VIENNESE PASTRIES "MINI PACKS" Technology Pieces/ box Boxes/ pallet Standard Code Large Lunch Eclat du Terroir Croissant 80 g RTB Croissant 60 g Savoureux RTB Pain au Chocolat 75 g Savoureux RTB Pain Raisins 110 g Savoureux RTB Croissant 60 g Savoureux Pain au Chocolat 70 g Savoureux Lunch Croissant 30 g Une Recette Lenôtre Professionnel RTB Lunch Pain au Chocolat 35 g Une Recette Lenôtre Professionnel RTB Lunch Pain Raisins 30 g Une Recette Lenôtre Professionnel RTB Assortment of Lunch Viennese Pastries (x 30 croissants, x 30 pains au chocolat, x 30 pain raisins) RTB Assortment of Savoureux Origine Lunch Viennese Pastries (x 30 croissants, x 30 pains au chocolat, x 30 pain raisins) Assortment of Lunch Viennese Pastries (x 30 croissants, x 30 pains au chocolat, x 30 pain raisins) Indulgent Viennese Pastries RTB Assortment of Mini Gourmandises (x 30 chocolate twists, x 30 cranberry twists, x 30 cream pastry rolls) RTB Assortment of Mini Viennese Pastries (x 36 croissants, x 36 pains au chocolat, x 24 pain raisins, x 24 apple turnovers) BREADS "MINI PACKS" Technology Pieces/ box Boxes/ pallet Standard Code Rolls Finedor Plain 45 g Une Recette Lenôtre Professionnel Part-baked Seeds and Cereals Roll 45 g Une Recette Lenôtre Professionnel Part-baked Triangle Roll with Green Olives 45 g Une Recette Lenôtre Professionnel Part-baked Rustic Square Roll 40g Part-baked Catering Bread Fruit Bread 180 g Une Recette Lenôtre Professionnel Part-baked Bread to Share "Pochon" Loaf 450 g by Frédéric Lalos Part-baked

43 SMALL PACKAGINGS Technology Pieces/ box Boxes/ pallet Standard Code Bread to Share Rustic Loaf 450 g Part-baked Rustic Seeds and Cereals Loaf 450 g Part-baked CONSUMER BAGS Technology Bags/ box Boxes/ pallet Standard Code Les Incontournables Viennese Pastries Bag x 6 Pain au Chocolat 75 g Une Recette Lenôtre Professionnel RTB 10 bags Bag x 6 Croissant 60 g Une Recette Lenôtre Professionnel RTB 12 bags 56 Rolls Bag x 6 Organic Square Rolls 50 g Part-baked 10 bags PATISSERIES Technology Pieces/box Boxes/pallet Input Products Lunch Tartlet Base Ø 35 mm (+/- 2 mm) Ready-to-serve 300 pieces 88 Lunch Lunch Rose Couture Blister Pack Ready-to-serve 12 blister packs Lunch Chocolate Couture Blister Pack Ready-to-serve 12 blister packs Lunch Classic Blister Pack Ready-to-serve 12 blister packs Lunch Chocolate Classic Blister Pack Ready-to-serve 12 blister packs 60 Petit Fours Festive Blister Pack of 16 Petit Fours Ready-to-serve 12 blister packs Mini-Éclair Blister Pack Ready-to-serve 12 blister packs Assorted Mini-Éclair Blister Pack Ready-to-serve 12 blister packs Petit Fours Couture Blister Pack Ready-to-serve 12 blister packs Chocolate Petit Fours Couture Blister Pack Ready-to-serve 12 blister packs Petit Fours Couture Blister Pack Ready-to-serve 5 blister packs Petit Fours Classic Blister Pack Ready-to-serve 12 blister packs Chocolate Petit Fours Classic Blister Pack Ready-to-serve 12 blister packs Petit Fours Classic Blister Pack Ready-to-serve 5 blister packs CONSEILS DES CHEFS SERVICES

CHEF S ADVICE More how-to videos on Bridor de France TV www.bridordefrance.

(1) recommended defrosting (2) bake in an oven preheated to 190 C/210 C (3) cool before serving (4) Rolls 5 minutes 8 to 12 minutes 10 to 15 minutes Fruit Bread 180 g Une Recette Lenôtre

(around 400 g) 30 minutes to 1 hour 15 to 30 minutes 45 minutes Large Breads (1.

44 CHEF S ADVICE More how-to videos on Bridor de France TV Select your product Watch the video Download the preparation sheet BREAD BAKING INSTRUCTIONS BEST BEFORE DATE: 12 MONTHS BAKING TIMES STEP 1: STEP 2: STEP 3: to adapt according to your oven (1) recommended defrosting (2) bake in an oven preheated to 190 C/210 C (3) cool before serving (4) Rolls 5 minutes 8 to 12 minutes 10 to 15 minutes Fruit Bread 180 g Une Recette Lenôtre Professionnel 20 to 30 minutes 17 minutes at 170 C 30 minutes Half-Baguettes and ciabattas 10 minutes 12 to 18 minutes 30 minutes Baguettes 15 minutes 12 to 18 minutes 30 minutes Breads to share (around 400 g) 30 minutes to 1 hour 15 to 30 minutes 45 minutes Large Breads (1.1 kg) 60 to 90 minutes 15 to 30 minutes 30 minutes to 1 hour SO moelleux Breads 30 minutes 3 to 5 minutes C 10 minutes PATISSERIE SERVING INSTRUCTIONS STEP 1: Remove package before or after defrosting STEP 2: Defrost STEP 3: Keep tray at room temperature before serving Macaroons After a minimum of 4h at + 4 C 30 minutes Petit Fours Before 3-4h at + 4 C 15 minutes Choux Pastry, Paris B. Choux, Hybrid Before 2-4h at + 4 C 15 minutes So moelleux Petit Fours After Option 1: minimum of 4 hours at + 4 C Option 2: 1 hour at room temperature 30 minutes STEP 1: Defrost STEP 2: Keep at room temperature before defrosting Baking suggestions So moelleux Individuals 2-3h at +4 C 15 minutes After defrosting, 2 minutes in a pre-heated oven (190 C) 44

45 READY-TO-PROVE VIENNESE PASTRIES BAKING INSTRUCTIONS BEST BEFORE DATE: 9 MONTHS, EXCEPT APPLE TURNOVERS: 12 MONTHS, AND MINI BRIOCHES: 4 MONTHS BAKING TIMES to adapt according to your oven (1) 40 x x 53 STEP 1: roll out / proof (24 humidity at 70%) STEP 2: egg wash (leave to dry 15 minutes before egg washing) STEP 3: bake in ventilated oven and rotary oven STEP 3: bake in deck oven Temperature (5) Baking time Temperature (5) Baking time STEP 4: cool before serving (4) Croissants (50-60 g) h30-2h Yes C min C min. 15 min. Croissants (70-80 g) h45-2h15 Yes C min C min. 15 min. Pains au Chocolat h - 2h30 Yes C min C min. 15 min. Maxi Pains au Chocolat 6 3 2h - 2h30 Yes C min C min. 15 min. Pains Raisins h45-2h15 Yes C min C min. 15 min. Apple Turnovers 12 8 No (thaw 1h) Pre-egg washed C min C min. 30 min. Mini / Lunch h30-1h45 Yes C min C min. 15 min. Mini Apple Turnovers Indulgent Viennese Pastries - Maxi Indulgent Viennese Pastries - Mini No (thaw 1h) Pre-egg washed C min C min. 30 min h30-2h Yes C min C min. 15 min h15-1h45 Yes C min C min. 15 min. Mini Brioches 30 g h30-1h45 Yes C 8-10 min C min. 15 min. Mini Brioches 60 g h30-2h Yes C min C min. 15 min. READY-TO-BAKE VIENNESE PASTRIES BAKING INSTRUCTIONS BEST BEFORE DATE: 9 MONTHS BAKING TIMES to adapt according to your oven (1) 40 x x 53 STEP 1: defrosting recommended STEP 2: bake in ventilated oven and rotary oven STEP 2: bake in deck oven STEP 3: cool before serving (4) Temperature (5) Baking time Temperature (5) Baking time Croissants (50-60 g) min C min C min. 15 min. Croissants (70-80 g) min C min C min. 15 min. Pains au Chocolat min C min C min. 15 min. Maxi Pains au Chocolat min C min C min. 15 min. Pains Raisins min C min C min. 15 min. Mini / Lunch min C min C min. 15 min. Indulgent Viennese Pastries - Maxi min C min C min. 15 min. Filled Croissants h 170 C 16 min C 18 min. 15 min. Indulgent Viennese Pastries - Mini min C min C min. 15 min. Savoury Snacks min C min C min. 15 min. GLUTEN-FREE BAKING INSTRUCTIONS BEST BEFORE DATE: 12 MONTHS STEP 1: bake in a ventilated oven and rotary oven (6) at 160 C in its packaging STEP 2: cool before serving Gluten-free rolls and briochettes 10 minutes 2 min. out of the packaging Gluten-free Madeleine 8 minutes 2 min. out of the packaging (1) Check your oven and have it inspected on a regular basis. (2) Direct defrosting before baking. You can defrost your bread in its box at +4 C the evening before. (3) Breads - Always preheat your oven before baking. Closed dumper. (4) Mandatory cooling on rack and trolley, in a temperate, well-ventilated room. (5) Viennese pastries - Always preheat your oven before baking. Opened dumper. (6) Do not heat in a gas or deck oven. Never refreeze a thawed product: store at -18 C. 45 CONSEILS DES CHEFS

46 OUR PRODUCT REFERENCES BREADS ROLLS Segmentation Technology SINGLE FLAVOURS Plain Square Roll 30 g The Essential Breads Fully baked p Rustic Poolish Square Roll 40 g Finedor Epi 40 g Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Pieces/ box Boxes/ pallet Part-baked p. 9 Part-baked p Plain Stick 40 g The Essential Breads Fully baked p Plain Essential Square Roll 40 g The Essential Breads Part-baked p Rustic Square Roll 40 g The Gourmet Breads Part-baked p Finedor Plain 45 g Finedor Country-style 45 g Finedor Espelette Pepper 45 g Country-style Roll 45 g Seeds and Cereals Roll 45 g Buckwheat Roll 45 g Triangle Roll with Green Olives 45 g Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Part-baked p. 8 Part-baked p. 8 Part-baked p. 8 Part-baked p. 9 Part-baked p. 9 Part-baked p. 9 Part-baked p Rye Roll 45 g The Gourmet Breads Part-baked p Black Olives Stick 45 g Breads of Indulgence Fully baked p Finedor Black Olives & Thyme 50 g Finedor Ancient Grains 50 g Rye Roll 50 g Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Part-baked p. 8 Part-baked p. 8 Part-baked p Country-style Loaf 50g The Gourmet Breads Part-baked p Dried Tomato & Basil Roll 50 g Breads of Indulgence Part-baked p Organic Square Roll 50 g Organic Part-baked p Plain Essential Rectangle Roll 55 g The Essential Breads Part-baked p Plain Rectangle Roll 55 g The Essential Breads Fully baked p Plain Diamond Roll 55 g The Essential Breads Part-baked p Poppy Seeds Diamond Roll 55 g The Essential Breads Part-baked p Seeds and Cereals Diamond Roll 55 g The Essential Breads Part-baked p Sesame Seeds Diamond Roll 55 g The Essential Breads Part-baked p Rustic Triangle Roll 55 g The Gourmet Breads Part-baked p Rustic Roll 55 g The Gourmet Breads Part-baked p Rye & Seeds Rectangle Roll 55 g The Gourmet Breads Part-baked p Fig Roll 55 g Breads of Indulgence Part-baked p Rustic Raisin Roll 55 g Breads of Indulgence Part-baked p Walnut & Hazelnut Roll 55 g Breads of Indulgence Part-baked p Country-style Roll 70 g The Gourmet Breads Part-baked p Plain Flute Roll 70 g The Essential Breads Part-baked p Finedor Maxi 80 g ASSORTMENTS Prestige Rolls Assortment Prestige Fruit Rolls Assortment Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Bridor Une Recette Lenôtre Professionnel Part-baked p. 8 Part-baked p. 9 Part-baked p Diamond Rolls Assortment 55 g The Essential Breads Part-baked p "Gourmand" Rolls Assortment 55 g Breads of Indulgence Part-baked p. 16 CATERING BREAD Segmentation Technology Fruits Bread 180 g Bridor Une Recette Lenôtre Professionnel BAGUETTES Segmentation Technology Pieces/ box Boxes/ pallet Part-baked p. 9 Pieces/ box Parisian Baguette 280 g Bridor by Frédéric Lalos Part-baked p Country-style Baguette 280 g Bridor by Frédéric Lalos Part-baked p Plain Essential Baguette 280 g The Essential Breads Part-baked p Country-style Essential Baguette 280 g The Essential Breads Part-baked p Multigrain Essential Baguette 280 g The Essential Breads Part-baked p. 12 Boxes/ pallet

47 Segmentation Technology Pieces/ box Extra Baguette 280 g The Essential Breads Part-baked p "1778" Baguette 280 g The Gourmet Breads Part-baked p "Caractère" Baguette 280 g The Gourmet Breads Part-baked p Organic Baguette 280 g Organic Part-baked p. 41 BREADS TO SHARE Segmentation Technology Pieces/ box Muesli Loaf 280 g Bridor by Frédéric Lalos Part-baked p Sharing Bread 300 g Bridor by Frédéric Lalos Part-baked p Wholemeal Loaf 330 g Bridor by Frédéric Lalos Part-baked p Lemon-Rye Loaf 330 g Bridor by Frédéric Lalos Part-baked p Fig Loaf 330 g Bridor by Frédéric Lalos Part-baked p "Bâtard" Loaf 330 g Bridor by Frédéric Lalos Part-baked p Rye Loaf 330 g The Gourmet Breads Part-baked p Fig Loaf 330 g Breads of Indulgence Part-baked p Muesli Loaf 330 g Breads of Indulgence Part-baked p Panettone-Style Bread 330 g Evasion Range Fully baked p Buckwheat Raisin Loaf 350 g Bridor by Frédéric Lalos Part-baked p Walnut Loaf 400 g Bridor by Frédéric Lalos Part-baked p "Pochon" Loaf 450 g Bridor by Frédéric Lalos Part-baked p Multigrain Loaf 450 g Bridor by Frédéric Lalos Part-baked p Country-style Loaf 450 g The Gourmet Breads Part-baked p Rustic Seeds and Cereals Loaf 450 g The Gourmet Breads Part-baked p Spelt Loaf 450 g The Gourmet Breads Part-baked p Organic Spelt, Pumpkin and Sunflower Seeds Loaf 450 g Organic Part-baked p Organic Loaf 450 g Organic Part-baked p "Bâtard" Loaf 540 g Bridor by Frédéric Lalos Part-baked p Country-style Twist Loaf 500g The Gourmet Breads Part-baked p Large "Parisien" Loaf 1.1 kg Bridor by Frédéric Lalos Part-baked 8 24 p Large "Pochon" Loaf 1.1 kg Bridor by Frédéric Lalos Part-baked 8 24 p Large Multigrain Loaf 1.1 kg Bridor by Frédéric Lalos Part-baked 8 24 p. 11 SANDWHICH BREADS Segmentation Technology HALF-BAGUETTES Brioche Bun 60 g Evasion Range Fully baked 45 p. 17 Pieces/ box Brioche Bread 130 g Evasion Range Fully baked 44 p Plain Essential Half-Baguette 140 g The Essential Breads Part-baked p Multigrain Essential Half-Baguette 140 g The Essential Breads Part-baked p Poppy seeds Essential Half-Baguette 140 g The Essential Breads Part-baked p Plain Half-Baguette 140 g The Gourmet Breads Part-baked p Seeds and Cereals Half-Baguette 140 g The Gourmet Breads Part-baked p. 17 CIABATTAS Essential Ciabatta 140 g Evasion Range Part-baked p Olive Oil Ciabatta 140 g Evasion Range Part-baked p Olive Oil & Green Olives Ciabatta 140 g Evasion Range Part-baked p Dried Tomato & Basil Ciabatta 140 g Evasion Range Part-baked p Ciabatta by Frédéric Lalos 180 g Evasion Range Part-baked p. 17 SO MOELLEUX SO moelleux Plain 100 g Evasion Range Part-baked p SO moelleux Multigrain 100 g Evasion Range Part-baked p SO moelleux Buckwheat 100 g Evasion Range Part-baked p SO moelleux Walnut 100 g Evasion Range Part-baked p SO moelleux 2 Olives & Thyme 100 g Evasion Range Part-baked p SO moelleux Fig 100 g Evasion Range Part-baked p SO moelleux Corn 100 g Evasion Range Part-baked p SO moelleux Pesto 100 g Evasion Range Part-baked p SO moelleux Dried Tomato 100 g Evasion Range Part-baked p SO moelleux Plain 140 g Evasion Range Part-baked p SO moelleux Buckwheat 140 g Evasion Range Part-baked p SO moelleux Multigrain 140 g Evasion Range Part-baked p SO moelleux Walnut 140 g Evasion Range Part-baked p SO moelleux 2 Olives & Thyme 140 g Evasion Range Part-baked p SO moelleux Fig 140 g Evasion Range Part-baked p SO moelleux Corn 140 g Evasion Range Part-baked p SO moelleux Pesto140 g Evasion Range Part-baked p SO moelleux Dried Tomato 140 g Evasion Range Part-baked p. 17 Boxes/ pallet Boxes/ pallet Boxes/ pallet

48 OUR PRODUCT REFERENCES PATISSERIES Segmentation Technology Pieces/box PETIT FOURS Vendôme Tray 380 g Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 28 pieces 200 p Brown Diamond Tray 387 g Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 35 pieces 200 p Versailles Tray 854 g Bridor Une Recette Lenôtre Professionnel Ready to serve 1 Tray of 63 pieces 200 p Paris B. Choux Tray 608 g Bridor Une Recette Lenôtre Professionnel Ready to serve 1 Tray of 48 pieces 200 p Love Chocolate Tray 605 g Bridor Collection Ready to serve 1 Tray of 53 pieces 250 p Sweet France Tray 633 g Bridor Collection Ready to serve 1 Tray of 51 pieces 250 p Hybrid Petit Four Tray 672 g Bridor Collection Ready to serve 2 Trays of 24 pieces 250 p SO moelleux Mini-Financiers 528 g Bridor Collection Fully baked 1 Tray of 48 pieces 312 p. 40 MACAROONS No. 2 Macaroon Assortment +/- 12g Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p No. 1 Macaroon Assortment +/- 12g Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p Single-Flavour Vanilla Macaroon Tray +/- 12 g Single-Flavour Raspberry Macaroon Tray +/- 12 g Single-Flavour Chocolate Macaroon Tray +/- 12 g Single-Flavour Lemon Macaroon Tray +/- 12 g Single-Flavour Salted Butter Caramel Macaroon Tray +/- 12 g Single-Flavour Pistachio Macaroon Tray +/- 12 g Single-Flavour Coffee Macaroon Tray +/- 12 g FRENCH-STYLE VIENNESE PASTRIES CROISSANTS Segmentation Butter Technology Pieces/box MINI Mini Croissant 20 g Savoureux Fine RTB p Mini Croissant 20 g Savoureux Fine p Mini Croissant 20 g Savoureux Origine PDO RTB p Mini Croissant 20 g Savoureux Origine PDO p Mini Croissant 25 g Classic Fine RTB p Mini Croissant 25 g Savoureux Fine RTB p Mini Croissant 25 g Éclat du Terroir Fine p. 20 LUNCH Lunch Croissant 30 g Classic Fine p Lunch Croissant 30 g Savoureux Fine RTB p. 27 Boxes/ pallet Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p. 38 Bridor Une Recette Lenôtre Professionnel Ready to serve 2 Trays of 48 pieces 132 p Assorted Macaroon Tray +/-11 g Bridor Collection Ready to serve 1 package of 48 pieces Boxes/ pallet 250 p Tray of Macaroons +/-11 g Bridor Collection Ready to serve 1 package of 48 Spring-Summer 2017 Collection pieces 250 p. 39 CHOUX PASTRIES So Choux Tray 528 g Bridor Collection Ready to serve 1 Tray of 44 pieces 250 p Assorted Baby Eclairs Tray 624 g Bridor Collection Ready to serve 1 Tray of 48 pieces 200 p Classic Baby Eclairs Tray 624 g Bridor Collection Ready to serve 1 Tray of 48 pieces 200 p Chocolate Lunch Eclairs Tray 640 g Bridor Collection Ready to serve 1 Tray of 32 pieces 200 p Coffee Lunch Eclairs Tray 640 g Bridor Collection Ready to serve 1 Tray of 32 pieces 200 p Vanilla Lunch Eclairs Tray 640 g Bridor Collection Ready to serve 1 Tray of 32 pieces 200 p Vanilla Lunch Whipped Cream Choux Tray 490 g Bridor Collection Ready to serve 1 Tray of 35 pieces 200 p. 40 INDIVIDUALS So Moelleux Chocolate Cake 30 g Bridor Collection Fully baked p So Moelleux Brownie 31.5 g Bridor Collection Fully baked p So Moelleux Financier 30 g Bridor Collection Fully baked p So Moelleux Madeleine 30 g Bridor Collection Fully baked p Natural Banana-Flavoured So Moelleux Cake 30 g Bridor Collection Fully baked p. 40 GLUTEN-FREE RANGE Technology Pieces/box Gluten-Free Madeleine 30 g Fully baked p Gluten-Free Briochette 50 g Fully baked p Gluten-Free Plain Roll 45 g Fully baked p Gluten-Free Poppy Seed Roll 45 g Fully baked p Gluten-Free Flaxseed Roll 45 g Fully baked p. 41 Boxes/ pallet

2 collection 1 TRUE AND GENUINE FRENCH EXCELLENCE IN BAKERY

2 collection 1 TRUE AND GENUINE FRENCH EXCELLENCE IN BAKERY 9 B R E A D V I E N N E S E P A S T R I E S P Â T I S S E R I E S BRIDOR EXCELLENCE For over 30 years Bridor s prestige has expanded around the