Sophie Lebreuilly

Leading actor in the bakery sector in the Hauts-de-France region.

Investment year

2020

Status

Active

Investment strategy

FrenchFood Capital I

Location

Etaples

A network of bakeries established in the Hauts-de-France region since 2014, whose brand is renowned for the quality, originality, and accessibility of its products, as well as for the family-friendly atmosphere of its shops.

 

Offer

Since the opening of the first bakery in Etaples, the group has developed a wide range of offerings, from freshly baked bread to classic bakery items, including pastries and viennoiseries, all to be consumed on-site or taken away.

The brand is deployed in a unique format at the heart of commercial activity zones: shops with an area of 350m2 to provide spaces for conviviality and indulgence to the clientele who come to shop for their daily groceries.

Sophie Lebreuilly also relies on an innovation and pastry manufacturing workshop to regularly renew its offerings with the brand’s quality standards.

Testimonial

FrenchFood Capital is above all a meeting of entrepreneurs, rather than just investors. They quickly convinced us that they were the best suited to accompany us in this new phase of development while remaining faithful to our values, expertise, and daily proximity to our customers.

By choosing FrenchFood Capital, we have chosen growth within an entrepreneurial dynamic dear to our region.

Olivier Lebreuilly President of Sophie Lebreuilly

Impact

Impact Business Plan

Mission – A strategy aligned with the four pillars of food transition, integrated into the company’s development ambition

Climate

Preparing for the future of our children and future grandchildren by limiting the impact of our activity on the environment

Reduce our losses and food waste
GLOBAL LOSS RATE AVERAGE (AS A PERCENTAGE OF TURNOVER)
AMBITION 2025 <2%
RESULT 2022 2,80%
BASELINE 2020 1,83%
0%
Reduce and recycle 100% of our waste
AMBITION 2025 100%
RESULT 2022 34%
BASELINE 2020 NC
34%
Social

Welcome to the Sophie family!

Developing a sense of belonging to the Sophie family
PERCENTAGE OF EMPLOYEES FEELING LIKE A MEMBER AND STAKEHOLDER OF THE SOPHIE FAMILY
AMBITION 2025 70%
RESULT 2022 80,5%
BASELINE 2020 NC
100%
Developing the skills of our employees and their employability by sharing our expertise
NUMBER OF APPRENTICES IN THE GROUP (BRANCHES ONLY)
AMBITION 2025 100
RESULT 2022 101
BASELINE 2020 23
100%
Preserving artisanal expertise
NUMBER OF BAKERS TRAINED AND CERTIFIED PER YEAR
AMBITION 2025 25
RESULT 2022 3
BASELINE 2020 3
0%
Creating jobs in "rural areas"
TOTAL NUMBER OF JOBS CREATED IN RURAL AREAS
AMBITION 2025 500
RESULT 2022 444
BASELINE 2020 181
82%
Sanitary

Offering quality bread and delicacies made with the best ingredients

Developing a quality artisanal offering
PERCENTAGE OF ANNUAL TURNOVER MADE IN-HOUSE
AMBITION 2025 72%
RESULT 2022 71%
BASELINE 2020 67%
80%
Contributing to the development of a quality French cereal industry
NUMBER OF TONS OF FRENCH WHEAT PURCHASED FOR BREAD PRODUCTION (PER YEAR)
AMBITION 2025 6000
RESULT 2022 2171
BASELINE 2020 1510
1%
Economic

Becoming the favorite bakery of French families

Fostering customer loyalty and meeting their desires
TAUX DE SATISFACTION CLIENT
AMBITION 2025 30%
RESULT 2022 NC*
BASELINE 2020 NC
*Implementation planned for the 2nd semester of 2023.
NC
PERCENTAGE OF CUSTOMERS JOINING THE "SO'GOURMANDS" CLUB
AMBITION 2025 50%
RESULT 2022 33%
BASELINE 2020 NC
66%
Contributing to the creation of social bonds in local communities
NUMBER OF PARTNERSHIPS WITH LOCAL ACTORS (SPORTS CLUBS, SCHOOLS, LOCAL ASSOCIATIONS)
AMBITION 2025 100
RESULT 2022 62
BASELINE 2020 14
44%
NUMBER OF BENEFICIARIES OF SOCIAL BONDING EVENTS SUPPORTED BY THE SOPHIE LEBREUILLY FOUNDATION
AMBITION 2025 200 PER YEAR
RESULT 2022 NC*
BASELINE 2020 0
*Foundation launch in the 3rd quarter of 2022.
NC
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