How Can We Design the Bakeries and BVP Production Facilities of Tomorrow? Innovation, Technology and Emerging Trends…
How Can We Design the Bakeries and BVP Production Facilities of Tomorrow? Innovation, Technology and Emerging Trends…
In a rapidly changing sector, designing bakery, viennoiserie and patisserie (BVP) production facilities is no longer simply a matter of arranging equipment. Environmental constraints, traceability requirements, physically demanding work and the drive for greater efficiency present professionals with major challenges. At the technical day organised by the International Association of French Bread (AIPF), Ronan Le Bourhis, founder of Hopi Consulting, shared more than 25 years of expertise in engineering and bespoke facility design.
Here is an overview of the key design principles, the opportunities offered by new technologies and the major developments shaping the sector.
A Guide to Best Practices in Facility Design Successful design does not start with setting a budget, but with a detailed analysis of actual needs. Ronan Le Bourhis emphasises a holistic approach built around six fundamental pillars:
Rules and regulations: Strict compliance with food-industry standards, construction principles, hygiene requirements (health approvals) and insurance constraints.
Suitability for equipment: Careful consideration of available space, ceiling heights and permitted floor loads.
Suitability for equipment: Careful consideration of available space, ceiling heights and permitted floor loads.
Workflow management: Optimising workflow through the principle of forward-moving product flows and continuous control of the cold chain.
Future-proofing the project: Designing today’s facility with a potential “phase two” already in mind, so that future expansion is not constrained.
Comfort and wellbeing at work: Providing tailored solutions to reduce physical strain and help retain employees.
2. New Technologies: 3D Modelling and Artificial Intelligence
Digital technology is radically transforming the preparation of facility-design projects:
3D modelling: Now a mature and accessible technology, it provides a comprehensive, detailed view of a project. It helps anticipate height and space constraints, making the design phase more secure and efficient.
Artificial intelligence (AI): Highly promising for summarising technical proposals and making expertise more accessible, AI remains limited by the quality and availability of sector-specific data. Human expertise is still essential to validate technical decisions and take responsibility for them.
Equipment and Processes: Four Areas of Innovation
Current equipment innovations address key objectives in product quality, ergonomics and process safety:
A. New Processes and Techniques (Post-Baking Cooling)
Post-baking cooling has become a crucial step in preserving product quality. Dedicated cooling rooms with a controlled atmosphere (temperature and humidity) or the use of vacuum equipment can significantly improve processing times and consistency. (An article on this technology will soon be published on our blog.)
B. Automation and Reduced Physical Strain
Automation is primarily intended to make repetitive or physically demanding manual tasks easier:
Consistent results: Automated seed application, egg washing and scoring.
Working conditions: Assistance with handling racks, trolleys and materials.
Productivity: Modern packaging equipment to streamline product dispatch.C. Connected Equipment and Data Management
Connectivity offers unprecedented control over the production line:
Remote support: Faster remote maintenance and after-sales service.
Measurement and archiving: Capturing and processing traceability data (recipes, product weights and weighing records).
Pilotage automatique : Analyse fonctionnelle basée sur les données pour réguler les processus.D.Équipements Agiles & Versatiles
Manufacturers are developing smaller-scale equipment that retains industrial capabilities: multifunctional lines with interchangeable formats (sizes and shapes), and adaptable equipment that can accommodate new products or changes in production rates.
4. Shared Production Facilities and the Convergence of Craft and Industry
One of the major underlying trends identified by Ronan Le Bourhis is the convergence of craft baking and industrial production:
Industrial producers are adopting artisan methods: Traditional breadmaking techniques (long maturation, liquid sourdough and high hydration) require more space and specific investments in production plants.
Artisan bakers are streamlining production (“small factories”): Shared production facilities are emerging, with several shops or artisan bakers centralising production in a dedicated workshop. Unlike a traditional bakery production area, which is often cramped, a “small factory” provides clearly separated zones for each activity (bread, viennoiserie, catering/snacking), a well-controlled forward workflow and proper staff areas.
Key Takeaways
Designing a bakery, viennoiserie and patisserie production facility in 2026 requires combining baking expertise with engineering rigour. Whether through 3D modelling, connected equipment or shared production facilities, the goal remains the same: protect investments, preserve artisan quality and improve bakers’ quality of working life.
Source: Baguette Academy — Based on a presentation by Ronan Le Bourhis (Hopi Consulting) at the AIPF Technical Day (8 October 2026)
