Baker-pastry chef: conditions of access and exercise in France

Verified 08 December 2025 - Entreprendre Public Service / Directorate of Legal and Administrative Information (Prime Minister), General Directorate of Enterprises (DGE)

  • Regulated craft activity
  • EPA Code : 1071 C/ NACE European Code : 1071C
  • Social contributions : to be paid to theUrssaf: titleContent
  • Social security scheme: Social security for the self-employed (SSI) or General social security scheme, depending on the method of practice
  • Social protection: CPAM: titleContent (disease), Carsat: titleContent (retirement)

Definition

The baker is a professional whose mission is to manufacture and sell breads, pastries and pastries.

To use the designations of ‘baker’ or ‘bakery’, the trader shall comply with the following conditions:

  • Work with raw materials that he has chosen and selected
  • Perform the kneading, fermentation and shaping of the dough and baking of the bread 
  • Carry out all the steps of bread making at the point of sale 
  • Do not freeze or freeze dough or bread at any stage of production.

If these names are used without complying with these conditions, the trader shall be liable to a fine of €300,000. The amount of the fine may be increased, in proportion to the advantages obtained, to 10% the average annual turnover calculated on the last 3 turnover figures.

On the other hand, that activity may be carried out on a roaming basis or on the markets. In this case, the baker must comply with the regulations on the walking trade.

The baker-pastry chef must respect health and safety standards.

Finally, the exercise of this profession requires having a good physical condition, to be rigorous, organized and creative.

Access

The profession of baker-pastry chef is regulated: to practice it, it is necessary to meet the requirements in terms of diplomas and of qualifications.

In order to practice in France, the baker/pastry chef must have the required qualifications. If these conditions are not filled, the practice of baking and pastry is illegal.

Practicing the profession without having the required qualifications is punishable by a fine of €7,500. Illegal practice of the profession is also a criminal offense ofspoofing, punishable byone year in prison and €15,000of a fine.

The judge may impose additional penalties :

  • Closure, for a period of 5 years at most, establishments or one or more establishments in the company used to commit the offense.
  • Posting or broadcasting of the decision pronounced.

If the baker wishes to run or manage a company, he must also respect conditions of good repute. If they do not comply with these conditions, leading or managing a company is forbidden.

To be able to practice as a baker-pastry chef in France, the interested party must hold the necessary qualifications. The rules vary according to his nationality: French, national of a State of the European Union (EU) or the European Economic Area (EEA), a third-country national.

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French

To be able to practice the profession of baker-pastry, it is necessary to have obtained in France or in Europe a diploma or a professional experience.

French Diploma

To practice the profession of baker-pastry in France, you must have obtained one of the following diplomas:

  • Certificate of professional competence (CAP) “baker” or “pastry chef”
  • Brevet d'études professionnelles (BEP) specialty “baker” or “pastry”
  • Professional baccalaureate “baker-pastry”

All these diplomas must attest to a qualification in the bakery trade.

EU or EEA Diploma

The French baker-pastry chef who has obtained an EU or EEA diploma must apply of attestation of recognition of professional qualification to the CMA of the place of practice.

This certificate allows recognition of the diploma obtained in the European Union (EU) or in a State of the European Economic Area (EEA).

He must complete the form and attach the following documents:

  • Valid proof of identity.
  • Copy of the diploma(s) in the original language. You also have to send a translation in French.
  • Documents attesting to professional experience
  • Fee in the amount of €100

Please note

If the training received has differences called ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the baker-pastry chef to carry out a compensation measure. This can be an adaptation course or an aptitude test

At the end of the compensation measure, the CMA issues a certificate of professional qualification to the admitted baker-pastry chef.

3 years of professional experience in France or Europe

It is possible to practice as a baker-pastry chef in France, if the candidate has professional experience of 3 years in this profession, in France, in a State of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a company manager, self-employed or employee in the bakery field.

In this case, the person concerned must obtain a attestation of professional qualification by the competent CMA at the place of practice.

National of an EU or EEA State

A national of a State of the European Union (EU) or the European Economic Area (EEA) may choose to practice his profession in France, either permanently (free establishment) or temporarily (freedom to provide services).

Establishment in France (permanent)

In order to settle in France, the EU national must prove that he has a diploma or professional experience obtained in France or in Europe.

French Diploma

To practice the profession of baker-pastry, you must obtain one of the following French diplomas:

  • Certificate of professional competence (CAP) “baker” or “pastry chef”
  • Brevet d'études professionnelles (BEP) specialty “baker” or “pastry”
  • Professional baccalaureate “baker-pastry”

All these diplomas must attest to a qualification in the bakery trade.

European or EEA Diploma

To practice the profession of baker-pastry chef in France on a permanent basis, the national member of a country of the European Union (EU) or the European Economic Area (EEA) must do an application for a certificate of recognition of the professional qualification to the CMA of the place where it wishes to carry out its activity.

  • If the profession is regulated in the State of origin, a certificate of competence or evidence of formal qualifications for the baker-pastry trade issued by the competent authority of the country where the diploma was obtained must be submitted.
  • If the profession is not regulated in the State of origin, it is necessary to justify the exercise of the trade, full-time for one year or part-time for an equivalent period in the previous 10 years. This justification must be accompanied by a certificate of competence issued by the CMA or a training diploma acquired in an EU or EEA Member State.

FYI  

To find out if bakery and pastry is regulated in an EU or EEA state, you can consult the european commission website page.

If the file is complete, the CMA will send a receipt in a period of one month from its reception.

If the file is incomplete, it requests the missing documents in the 15 days following its reception. It will issue the receipt once the file has been completed.

Applicants with 3 years of actual professional experience in the trade may apply for a professional qualification at the CMA of the place where they are located.

In the absence of a response from the CMA in the 3 months upon receipt, the file is considered complete. The applicant shall be considered to have obtained recognition of his professional qualification.

The CMA shall assess the knowledge, skills and abilities acquired by the applicant during his professional career or throughout his learning life, provided that they have been validated by a competent authority of a Member State or of a Member State. EEA.

Please note

After verification, the candidate may be required to carry out a adaptation course or to pass a aptitude test if the CMA determines that its training includes substantial differences in terms of content with one of the authorized degrees. At the end of the compensation measure, the CMA issues a certificate of professional qualification to the admitted baker-pastry chef.

SOLVIT is particularly active in the recognition of professional qualifications.

The use of SOLVIT is possible if the following 2 conditions are met:

  • The public administration of one EU country has failed to respect the rights that EU law confers on it as a citizen or company of another EU country.
  • A legal action has not yet been initiated (the administrative appeal is not considered as such).

Submit a complaint to Solvit

After a period of 10 weeks, SOLVIT presents a solution:

  • If this solution resolves the dispute concerning the application of European law, the solution is accepted and the case is closed.
  • If there is no solution, the case is closed as unresolved and referred to the European Commission.
3 years of professional experience in France or Europe

It is possible to practice as a baker-pastry chef, if the candidate has professional experience of 3 years in this profession, in France, in a state of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a company manager, self-employed or salaried employee in the bakery field.

In this case, the CMA of the locality where the activity takes place should be approached to obtain a attestation of professional qualification.

Know what to do in the event of a dispute between an EU national and the French administration

SOLVIT is particularly active in the recognition of professional qualifications.

The use of SOLVIT is possible if the following 2 conditions are met:

  • The public administration of one EU country has failed to respect the rights that EU law confers on it as a citizen or company of another EU country.
  • A legal action has not yet been initiated (the administrative appeal is not considered as such).

Submit a complaint to Solvit

After a period of 10 weeks, SOLVIT presents a solution:

  • If this solution resolves the dispute concerning the application of European law, the solution is accepted and the case is closed.
  • If there is no solution, the case is closed as unresolved and referred to the European Commission.
Freedom to provide services (temporary exercise)

To temporarily and occasionally practice the profession of baker-pastry in France, must be established in one of the Member States the European Union (EU) or the European Economic Area (EEA).

Where that activity or training is not regulated in the State of establishment, it is necessary that the trader has practiced in one or more States of the EU or in the EEA during at least one full-time year or an equivalent part-time period during the ten years preceding the financial year which he wishes to carry out in France.

FYI  

Professionals wishing to practice on a temporary basis are exempted from the formalities of registration in the National Register of companies (RNE), as companies in the trades and crafts sector.

If there are differences in the training received ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the baker-pastry chef to carry out a compensation measure. This can be an adaptation course or an aptitude test.

After performing the compensation measurement, the CMA shall provide the baker with a certificate of qualification professional.

Third-country national

A baker-pastry chef who is a national of a third country and wishes to practice in France or Europe must prove that he has a diploma or professional experience obtained in France or Europe.

French Diploma

To practice the profession of baker-pastry, you must obtain one of the following French diplomas:

  • Certificate of professional competence (CAP) “baker” or “pastry chef”
  • Brevet d'études professionnelles (BEP) specialty “baker” or “pastry”
  • Professional baccalaureate “baker-pastry”

All these diplomas must attest to a qualification in the bakery trade.

European or EEA Diploma

A baker-pastry chef who is a national of a third country and wishes to establish himself in France for the purpose of carrying out his activity must apply of attestation of recognition of professional qualification to the CMA of the place where he wishes to settle.

This certificate allows recognition of the diploma obtained in theEuropean Union or in a State ofEuropean Economic Area (EEA).

It must attach the following documents:

  • Valid proof of identity.
  • Copy of the diploma(s) in the original language. You also have to send a translation in French.
  • Fee in the amount of €100

He must send the completed form and supporting documents to the CMA of the place in which he wishes to practice.

Please note

If there are differences in the training received ‘substantial’ in relation to the qualifications and training required in France, the CMA may ask the baker-pastry chef to perform a compensation measure. This can be an adaptation course or an aptitude test.

After taking the compensation measure, the CMA provides the baker with a certificate of professional qualification.

Third State Diploma

In order to establish himself in France, a baker-pastry chef who is a national of a third country must apply to the CMA: titleContent competent in the place of practice of a attestation of recognition of professional qualification.

The following supporting documents shall be communicated to the competent CMA:

He must complete the form and attach the following documents:

  • Valid proof of identity.
  • Copy of the diploma(s) in the original language. You also have to send a translation in French.
  • Documents attesting to professional experience
  • Fee in the amount of €100
3 years of professional experience in France or Europe

It is possible to practice as a baker-pastry chef, if the applicant has professional experience of 3 years in this profession, in France, in a state of the European Union (EU) or the European Economic Area (EEA).

This experience must have been acquired as a company manager, self-employed or employee.

In this case, the CMA of the locality where the activity takes place should be approached to obtain a attestation of professional qualification.

Conditions to be respected throughout the activity

If he wishes lead or manage a company, the craftsman must comply with the conditions of good repute. These conditions ensure that he has not been convicted.

It is impossible to lead or manage a company when the professional is in one of the following cases:

  • Prohibition to direct, administer or control, directly or indirectly, a commercial, craft, agricultural or legal company
  • Conviction to one additional penalty the prohibition of the pursuit of a professional or social activity for a crime or offense.

Control by the CMA

The Chamber of Trades and Crafts (CMA) can check whether the conditions of good repute are respected.

To perform this check, it can access the national register of prohibitions to manage.

Please note

The duty of good repute must be respected and can be monitored throughout the activity.

Exercise

We are dealing here with the obligations imposed on the entrepreneur and not directly on the employee.

The choice of a legal form (or legal status) of the company is a decisive step.

It determines how the company operates, but it also has implications for the tax system and social protection.

There are two main legal forms:

  • ₪(EI) : allows the holder to carry out his activity alone and in his own name. The Head of company and the one and the same person. Micro-company (or self-company) is one with a simplified tax and social regime.
  • Business : allows to carry out an activity in a legal entity distinct from the Head of company. It has the legal personality, i.e. it has its own legal existence (share capital, company name, registered office, etc.).

These two modes of exercise each have their own specific rules:

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- (including micro-entrepreneur)

The creation of an entity (EI) involves few formalities (no drafting of statutes, no constitution of share capital and partner, etc.) and allows to launch its activity quickly. The assets of the individual entrepreneur (IC), including the micro-entrepreneur, are automatically separated into professional and personal assets.

FYI  

For more information, please refer to the fact sheet on the separation of professional and personal assets.

Tax and social system of the classical

The individual entrepreneur is subject to income tax (IR), in the category corresponding to his activity (BIC: titleContent, NCB: titleContent , BA: titleContent..).

However, it is possible to opt for the actual tax regime or even for thebusiness tax (IS).

The individual entrepreneur is covered by the Social Security scheme for self-employed persons. He has the status of a self-employed person (TNS). It does not pay social contributions during at least 90 days which follow the start of its activity.

Our sheet on the social protection for traders and craftsmen details the contributions due and the arrangements for reporting and payment.

Simplified micro-company regime

The scheme of micro-entrepreneur is a very simplified social and tax system. It is applicable when the turnover HT: titleContent does not exceed certain thresholds: for example €188,700 in the case of an activity of selling goods, or €77,700 for the provision of services

The simplified scheme applies automatically for the year of establishment (N) and the following year (N+1) provided that these thresholds are met.

Furthermore, the micro-company is subjected to the exemption from VAT : i.e. the entrepreneur does not declare VAT on the services or sales he makes and cannot deduct it either.

As regards the taxation of income, micro-company is imposed on theIR: titleContent, in the category corresponding to its activity: micro BIC: titleContent, microphone NCB: titleContent , microphone BA: titleContent..). The tax due is calculated taking into account a flat-rate abatement on turnover for business expenses which varies according to the activity carried out (for an activity of selling goods: the allowance corresponds for example to 71% turnover).

For more details on tax allowances, you can consult the sheet on the tax regime for micro-entrepreneurs.

Finally, the entrepreneur pays social security contributions only if he generates turnover.

FYI  

Our fact sheet on the₪(EI) specifies all operating rules.

Business

The business is a legal entity that has a legal personality, i.e. it has its own legal existence (share capital, company name, registered office, etc.). It can sign a commercial lease, hire employees and has a separate estate from that of its partners. It is represented by an officer (a manager or a president) who carries out the activity.

The interest of create a business is to limit the liability of the professional and his associates to the contributions made when the business was set up. It thus makes it possible to protect the personal heritage of each individual.

The trader may engage in a commercial and/or craft activity alone (creating a EURL or a SASU) or byassociating with other persons (SARL, SAS, SAetc.). The creation of a business requires the completion of various formalities such as the drafting of statutes, the deposit of a share capital which can be costly. In addition, the business must comply with various accounting obligations (keeping and filing of annual accounts, convening of shareholders at general meetings (AGMs), holding AGMs for any modification of the statutes of the business, etc.).

Tax system

The profits made by the business are in principle subject tobusiness tax (IS). For certain types of businesses, partners can opt for income tax (IR). In this case, the benefits are reported as BIC: titleContent in the income tax return.

Social protection

The social protection of the business manager varies according to the type of business chosen. The manager of a EURL or a SARL (if he is a majority) is considered a self-employed person and must contribute to the Urssaf on income from self-employment or on a minimum annual basis.

The manager of a SAS, SASU, SARL (minority or egalitarian) is considered as a salaried assimilated worker. It is part of the general social security system. He has a social protection very close to that of an employee. If he does not pay himself wages, he does not have to pay social security contributions.

To make the right choice, it is therefore essential to take into account many factors:

  • Exercise of the activity alone or with several partners (in business )
  • Tax regime for the taxation of profits
  • Social protection scheme according to the envisaged legal form.

To help you choose the legal form that best suits your situation, Urssaf offers the following simulator:

Find the right legal status (form) and compare the cost of social contributions

If the baker uses or handles eggs, milk, honey, he must make a declaration of handling food of animal origin.

In order to ensure consumer safety, the baker must make a declaration of food handling to the Departmental Directorate for Population Protection (DDPP):

Who shall I contact

This declaration must be made before opening of the establishment. It can be done in one of the following ways:

  • Either by filling in the form Cerfa n° 13984

Declaration of handling of food of animal origin

  • Either directly online:

Declaration of handling of food of animal origin

FYI  

The food declaration must be renewed in the event of a change of operator and/or address or activity.

For more details, you can consult our fact sheet on the declaration of handling of foodstuffs and health approval.

Report activity

The baker/pastry chef must register the company. This procedure must be carried out online on the website of the companies' Formalities Window:

Window of company formalities

The baker/pastry chef must apply for registration within one month of the declared start date of the activity and no later than 15 days after the start date of the activity. The effect of this formality is to give the company legal status.

This declaration makes it possible to inform all the organizations concerned by the launch of the activity (INSEE, social organizations, Urssaf, public finance center, etc.).

As soon as the application for registration is accepted, INSEE allocates:

  • A number Siren : it is a unique identification number of the 9-digit company 
  • A number Siret : it's thegeographical identifier of each of the establishments from the company, it is therefore possible to have several. This number consists of the Siren and a NIC (Internal Ranking Number).

When registering the company, INSEE also assigns the professional its code EPA: titleContent.

When the professional's spouse decides to work in the company, he must provide a sworn certificate specifying his status in the company.

When the spouse (married, partner of Civil partnerships: titleContent or cohabiting partner) of the head of company professional activity regular in the company, he must opt for one of the following statuses: collaborating spouse, salaried spouse, associate spouse. The choice of a status makes it possible to guarantee her rights, in particular to retirement.

When registering the company, the Head of company declares the status chosen by the spouse on the website of the company formalities desk by providing the following document:

Certificate on the honor of the spouse (married, past or common-law) of a businessman, craftsman or liberal company manager (choice of status)

For more information on the status of the spouse, please refer to the fact sheet on the spouse of the head of company.

FYI  

If no status has been declared, the spouse is considered to have opted for the status of salaried spouse.

Declaration of non-conviction

When registering his activity, the baker-pastry chef must provide a declaration on honor of non-conviction.

By this declaration, the craftsman certifies that he has not been subject to any criminal, civil or administrative sanction prohibiting him from setting up and managing a company.

One template declaration of non-conviction and parentage is available:

Declaration of non-conviction and filiation for registration in the Trade and Companies Register (RCS) and the National Register of companies (RNE)

Contributions called by theUrssaf: titleContent depend on the structure of the business and the legal status of the manager.

To know all the rules concerning the social system of the manager, it is possible to consult the sheet relating to the Social protection of the business manager.

The trader who carries out his activity in his own name ({circumflex over (X)}) or as majority manager of a business (such as a EURL or a SARL), is affiliated to the Social security for self-employed persons (SSI), the compulsory scheme for self-employed persons.

The professional must pay social contributions to the Urssaf from the beginning of his activity.

However, in practice, no contributions or social contributions are required during the first 90 days which follow the launch of its activity.

Since the income is not yet known at the start of the activity, the contributions are first calculated on a flat-rate basis for the first 2 years (at the same rates as those applicable during the course of business). They are then adjusted and regularized according to the actual revenues of the fiscal year.

Contributions must be paid online in one of the following ways:

  • Either every month : payment is made on the 5th or 20th of each month, by direct debit.
  • Either every quarter : payment is made by direct debit, telepayment or credit card on 5 February, 5 May, 5 August and 5 November.

When he carries out his activity within the framework of a business and holds management functions that give him the status of employee assimilated (president or paid CEO of SAS for example), the professional reports to the general social security system.

His social security contributions are identical to those of an executive employee, and he enjoys equivalent social protection, with the exception of unemployment insurance (optional unemployment insurance is however possible).

The pastry baker must undergo training in food hygiene, called "HACCP training". This training helps him to become familiar with the hygiene standards to follow in his production environment.

European regulations set out food hygiene obligations :

  • Rules on food safety, packaging and packaging : the food sold by the baker-pastry chef must comply with strict sanitary standards when preparing, transferring and selling it.
  • Arrangement of premises, equipment and equipment : the professional must undertake to regularly clean and disinfect floors, display cases and equipment in contact with food.
  • Storage temperature conditions : food must be stored and handled under suitable conditions and in accordance with the cold chain.
  • Freezing conditions : it is forbidden to refreeze a thawed product, to defrost a product in the open air, to freeze leftovers etc...
  • Personal and premises hygiene : care must be taken to ensure the proper maintenance of the premises, the work plans. Staff should wear clean and appropriate clothing. Hand washing is mandatory after each exit from the sanitary facilities, when returning to work, after handling waste, etc. Any employee who is sick or has an open wound must avoid coming into contact with food.
  • Use of a guide to good hygiene practices

You can access the official guide on good hygiene practices on the page of the Ministry of Agriculture:

Consult a guide to good hygiene practices (GBPH)

For more information, you can consult the fact sheet on food hygiene obligations.

Please note

It is important to respect the rules of hygiene. The consumer has the possibility to report any hygiene problem (e.g. food poisoning) via the online service Conso signal.

The baker-pastry chef is obliged to comply with the obligations concerning institutions receiving the public (ERP). These include:

  • Fire safety :: alarm and warning devices, a monitoring service and emergency facilities should be provided. All obligations are detailed in our sheet Fire safety rules of a facility receiving from the public (ERP).
  • Security Registry : this register may be in paper form or be dematerialized. The purpose of the report is to draw up a list of personnel responsible for the fire department and the date of the alteration and conversion work.
  • Accessibility of premises for persons with disabilities : the premises must facilitate accessibility for wheelchairs by inserting exterior walkways, doors without exterior, sanitary facilities open to the public, parking of vehicles. You can consult our sheet detailing LES accessibility requirements for persons with disabilities.

Warning  

The bakery, like all food retail stores (butcher, fish, cheese, etc.) is allowed to open on sundaysregardless of the number of employees required for the opening of trade, and this until 13:00. You can consult our fact sheet on the regulation ofopening of the premises on sunday.

To protect his premises and equipment, the baker can subscribe a professional property and casualty insurance which covers it in the event of fire, water damage, theft, etc. Professional property and casualty insurance may include a guarantee of legal protection and an “Operating loss” guarantee to compensate for the loss of the company's turnover. It may also include “professional liability” (CPR) insurance.

The baker is not obliged to take out a professional liability insurance (RCP). However, in practice it is recommended since it protects against damage caused to third parties, including customers, suppliers in the course of the activity.

Taking out CPR insurance protects the baker and his employees and apprentices against the risk of damage caused to a third party. These include, for example:

  • Bodily injury : a customer is injured by sliding on the wet floor of the bakery
  • Property damage : damage caused to property belonging to a customer
  • Non-material damage : several customers suffer from food poisoning following the consumption of cakes purchased in the bakery. The creme patissière is the cause of the problem (because the storage was poorly done) and a client is hospitalized. This involves the professional civil liability of the baker.

The price of bread is freely determined by each baker. The labeling of the price of bread must comply with very precise regulations in order to clearly inform the consumer. The price must be legible and comprehensible to the consumer. The sale price must be displayed in euros, all taxes included (VAT included). It must appear on a sign and on 2 posters (one inside the bakery, the other outside).

Poster mentioning the price of bread

Poster inside the bakery

A price sign must be displayed inside from the bakery.

This poster must be white, printed in black, at least 40 cm high and at least 30 cm wide. It must be affixed at all points of sale.

The title of this poster is: “ Price of bread and lists all categories of bread offered for sale at the rate of one item per line. It shall specify the following:

  • Precise name
  • Weight
  • Selling Price by Piece
  • Selling price per kg (for breads sold by piece weighing 200 g or more).

The size of letters and numbers is also regulated:

  • For the title: the letters must have a minimum height of 2.5 cm and a minimum width of 1.5 cm.
  • For texts: the digits must have a minimum height of 2 cm and a minimum width of 1 cm. Letters must be at least 1 cm high and at least 0.5 cm wide.

The prices indicated must be legible and understandable to the consumer. For more information you can consult our fact sheet on the rules to be followed when displaying prices.

If the baker does not comply with the price display rules, he risks a fine of up to €3,000 maximum if it exercises in; and €15,000 maximum if exercised as a business.

Where the obligation to provide information on prices misleads the consumer, it may be qualified as « deceptive business practice ». This is the case, for example, when a special price is mentioned on a pastry shop when that price is customary. In this case, the baker may be held criminally liable. The penalty is 2 years in prison and €300,000  of a fine.

Poster in showcase

A second poster with characters reduced by half must be placed in the window and be visible from the outside.

Sign for each category of bread

The baker must present each category of bread with a sign of a length of at least 15 cm and a height of at least 2,5 cm. This is fixed to each of the racks or shelves where the breads are exposed.

On this sign, the following elements must appear:

  • Exact name of the bread category
  • Weight in grams for breads sold by the piece (this statement is not mandatory for breads weighing less than 200 g)
  • Selling price per piece or per kilogram depending on whether it is bread sold by piece or by weight
  • Sales price per kilogram for breads sold by piece weighing more than 200 g.
  • Presence of allergens or not: To learn more, you can consult the fact sheet on the allergen labeling on a food product.

Foods that are wrapped at the customer's request (such as a baguette or pastry) must comply with certain labeling rules.

Food not prepackaged are those that are presented without packaging or packaging for sale, but packaged directly by the customer or at his request at the time of purchase.

The labeling must be clear, precise and not mislead the consumer.

A placard (or sign) must be placed near the product offered for sale, indicating the following:

  • Name of product
  • Presence of allergens or not: food used in the manufacture or preparation causing allergies or intolerances must be brought to the attention of the consumer. For more information, we recommend that you consult the sheet: What allergens should be mentioned on a food product?
  • Physical condition of the product (e.g. thawed, cooked etc.). In a bakery, bread cannot have been frozen or frozen.

Please note

When a food is sold in a package (e.g. tray) it must comply with other labeling requirements. For these mandatory notices, you can refer to the DGCCRF: titleContent on the labeling rules

Baking involves various risks (back and joint pain, risk of falls, burns, allergy and asthma) that can lead to serious accidents.

The contractor must therefore put in place special safety measures (wearing personal protective equipment (PPE), wearing burn protection gloves and shoes with non-slip soles, etc.).

If employees are hired, the baker must also ensure their safety by implementing the following measures:

In the course of its activities, the baker/pastry chef is subject to the legal obligation to pay an annual financial contribution relating to his household packaging for the previous year.

This obligation applies to packaging given to customers for take-away consumption (baguette bags, cake boxes or pastry bags). These packages are part of the chain Household packaging and graphic papers (EMPAP)

In order to make their declarations, the baker/pastry chef must join an eco-organization approved by the State, in order to obtain a Unique Identifier (IDU). There are 3 approved eco-organizations for this sector: Citéo, Adelphe, Léko.

Details of this obligation are specified on the sheet: Extended Producer Responsibility (EPR) Streams

FAQ