The French restaurant market is vibrant and diverse, characterized by a blend of tradition and innovation. Whether through upscale dining experiences or more casual, accessible options, French cuisine continues to hold a significant place in the global culinary landscape. The French restaurant market around the world continues to be a significant segment in the global dining scene, reflecting both traditional culinary excellence and innovative adaptations. High-end French restaurants remain popular among affluent diners, especially in major cities. However, there’s also a growing market for more affordable French dining options, which cater to a wider demographic. LA MAISON DU PAIN is the result of a love affair between a Franchisor and France. With its authentic French recipes and an ambience that transports you directly to South of France, its treating people with an experience of a lifetime.
The inception story
Established in 2011, LA MAISON DU PAIN has been ruling millions of taste goods through its mesmerizing, authentic French bakery, patisserie, and other delicious products. Known for Tarts, croissants, macaroons, beignets, and éclairs it is renowned for offering much more than just bakery products. With its products offering a roller coaster of taste at every delicious bite, La Maison not only rules the hearts but rules tummies too. Franchisor of the brand Bernd Steiner to know more about the French art of living his journey. Located in Frankfurt, Darmstadt, Wiesbaden, Hamburg, Main-Taunus-Zentrum, and Braunschweig, La Maison are a fully certified member of the German Franchise Association and a French-inspired bakery & bistro serving all-day breakfast, patisserie & other bakery products.
The initial challenge
“The competitive advantage seems quite easy to explain. LA MAISON DU PAIN provides its customers with the feeling of being in France. The atmosphere is purely French, warm, and charming. Complimenting it is the smell of fresh bakery products and French Chansons playing in the background.
“Our method was not to chase all trends to attract guests. Our Guests do also not count calories. We foster the French way of live – which we called L`ART DE VIVRE – it is knowledge of how to enjoy life and take time to appreciate beauty and good taste in things and enjoy the butteries French croissant you can ever eat.
Our Brand Name is program – LA MAISON DU PAIN means ‘House of bread’. We are dedicated to dishes with bread as a component. Tartines, Flammkuchen, Quiches and more. Also, the bakery and our patisserie offer delicious products from all corners of France.”
The role of technology
Having understood this La Maison keeps innovating, experimenting with the taste, and keeps adding to its menu offering its customers not only new products but newer experiences too. This has helped La Maison to establish itself as a brand people relate to. Its products are at the tip of their customer’s tongue and are the first preference when people want to go out and enjoy their time. Even with most of its customers praising its products, La Maison is always in the pursuit of introducing new and better products without letting the quality of their old products getting hampered. La Maison is a unique business model that has been tried and tested over many years with an authentic French bakery and bistro concept.
The positive work environment
“Having established itself as a known brand, La Maison started offering franchises. However, despite being a successful brand, it was not a cakewalk. One of its partners tried to copy its business models and failed big time. This indeed was a bad experience for La Maison. First of all, it is a people business even though there is a complex system working behind the operation, guests seeking to have a place to be. For example. LA MAISON DU PAIN is always in the pursuit of introducing new and delicious products without letting the quality of their old products getting hampered. Furthermore, Packaging is key,” adds Bernd Steiner.
The work life balance
“If you start business at young age, good education and establishing a network seems to be the right things to have. But later you will find out that your professional way will be embossed by experiences from all your past work over the years. Today, I have the conviction that success occurs if gut feeling meets seniority. What I developed from the very beginning was a kind of paranoia in a positive and creative way. What does it mean? We try to be always one step ahead of our competitors and look forward to possible expectations and desires of our guest,” added Steiner.
Advice to the future entrepreneurs
“If you reach the peak of the mountain top, make sure that you descend the peak as soon as possible. If you stay too long – either you freeze to dead or go crazy. Success does not always bring out the best in people, but its transformational power has left me agreeably unaltered. But the record shows, there are often unexpected setbacks in most the most inconvenient time. If your business or the economic environment are fragile, you must become a troubleshooter. From a personal point of view – I`m always prepared for inconvenient incidence, at any time. And if luck meets opportunity success will happen. What does it mean personally? It not a feeling for being successful, it is more subtle. A combination of appreciation and a sense of accomplishment. I never forget my time as a young man starting with almost nothing. Exception was high and the unwavering will to do something great. My mindset has never changed.”
The future roadmap “I wish for LA MAISON DU PAIN to be a unique and complementary concept belonging in all bigger cities Europe. If you ask me what the biggest roadblock during my journey has been, well I would answer in analogy: “If you reach the peak of the mountain top, make sure that you descend the peak as soon as possible. If you stay too long – either you freeze to dead or go crazy,” concluded Steiner.
- Visit Bernd Steiner – LinkedIn Profile
- Visit La Maison du Pain – Company Website
