Company Performance Metrics
Panerex is an experience bakery, balancing between tradition and progression.
It was 1937 when Gaspard Fastré lit its first kiln and thus also created a long family tradition. After all, the love for our profession has been handed down to children and grandchildren throughout the generations. That is why we are no ordinary bakers, we are
passionate professionals.
Today, of course, times have changed quite a bit. What was once modern is now obsolete; that also applies to the baker's world. This means that you, as a baker, have to invest continuously in the future and you have to constantly explore new technologies and preparation techniques. You would simply think, but of course that is never the case. As a baker you always have to look forwards and backwards at the same time. Not everything is better today than in 1937. Desems, for example, which in modern bakeries have long been regarded as an outdated leavening agent, nowadays make a real revival. We are very happy about that. Finally character in our bread!
It is not always easy to balance between tradition and progress; the goal is to reconcile them as well as possible. In our bakery we try to elevate that insight to art. We go very far in using the most modern production techniques, without losing sight of what makes a good product actually good. For example, our kneaders are equipped with state-of-the-art computers, sensors and monitor controls that the first astronauts could only dream of. At the same time, we take great care of the traditional aspects of our craft. Time is one of the most important of these. For example, for the production of a simple white bread, we take 18 hours. And you can taste that.
Grandpa would still walk through our bakery with an approving smile today.
