Artisan bakers are facing increasingly strict legal requirements regarding the labeling of their products. These obligations aim to ensure consumer safety while guaranteeing the transparency of the information provided. In addition to hygiene and food safety rules, artisans must now follow detailed labeling requirements, which vary depending on the nature of the products offered.
In this article, we outline the main legal labeling obligations for artisan bakers to help you comply with current standards and avoid penalties.
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Legal Labeling Obligations for Artisan Bakers in 2025
In addition to HACCP standards, legal labeling obligations must be strictly followed to ensure food safety and product compliance. Food products sold must display clear and accurate labeling to properly inform consumers, in accordance with Regulation (EU) No. 1169/2011. Since 2024, inspections in food retail, particularly in bakeries and pastry shops, have intensified. This reminder of essential rules ensures compliance with these obligations.
1. Bread Labeling and Price Display
Bread labeling is mandatory for all bakeries, as stipulated in the decree of August 9, 1978. Display rules are strict and well-defined: the name, weight, and unit price are the main elements.
For each type of bread displayed, a sign at least 15 cm long and 2.5 cm high must be placed at the base and center of the racks or shelves. This sign must indicate:
- The exact name of the bread,
- The weight in grams for bread sold by the piece (except for those under 200 g),
- The sale price per piece or per kilogram,
- The price per kilogram for bread over 200 g sold by the piece.
Additionally, a white sign, printed in black, at least 40 cm high and 30 cm wide, must be placed at a maximum height of 2 meters with no visual obstructions. It must list all bread categories with the following information:
- The precise name,
- The weight,
- The price per piece,
- The price per kilogram for bread over 200 g.
It is also important that the font size complies with regulations. A similar sign, but half the size, must be visible in the shop window.
2. Labeling of Non-Prepackaged Food Products
Non-prepackaged food products, i.e., those sold without packaging or packaged at the customer’s request (such as unpackaged pastries), must be clearly labeled. A sign placed near the product must indicate the following information:
- The sales name,
- The presence of allergens (if applicable),
- The physical state of the product (e.g., “thawed”),
- For beef, the places of birth, rearing, and slaughter.
Bakery products consumed within 24 hours of production are exempt from expiration dates. Similarly, Easter molds in packaging do not require individual labeling.
3. Labeling of Prepackaged Food Products
Prepackaged products, i.e., those packaged before sale, must adhere to strict rules:
- Labeling must be in French and provide objective information to the consumer.
- It must be accurate and not misleading (composition, origin, etc.).
Mandatory information includes:
- The sales name (e.g., “extra raspberry jam”),
- The list of ingredients in descending order of weight,
- The quantity of highlighted ingredients,
- The net quantity of the product (volume or mass),
- The use-by date (UBD) or best-before date (BBD),
- The alcohol content for alcoholic beverages,
- The identification of the operator marketing the product,
- The batch number,
- Usage instructions and storage conditions,
- The nutritional declaration,
- The origin for certain products.
Additional mentions, such as “farmhouse” or “organic,” may be added, but they must not be misleading. The BBD indicates that the product may lose its qualities after this date but remains consumable if the packaging is intact. Conversely, the UBD marks the date after which the product becomes unfit for consumption.
Chocolate Labeling
Bulk products include those packaged on demand, small formats (less than 50 g), open assortments, and those easily modifiable. Prepackaged products are those permanently packaged, inaccessible without damaging the packaging, such as assortments or small chocolate bags.
Labeling of Bulk Chocolates
Bulk chocolates must indicate the following information:
- The sales name and filling,
- The cocoa content (e.g., “cocoa: x% minimum” for dark and milk chocolates),
- The price by weight or per piece (for molded chocolates).
Labeling of Prepackaged Chocolates
Prepackaged chocolates must include:
- The sales name and filling (or “assorted chocolates” for assortments),
- The cocoa content (e.g., “cocoa: x% minimum”),
- The list of ingredients with allergens,
- Storage conditions,
- The use-by date,
- The name and address of the manufacturer or seller,
- Specific mentions.
Use of Certain Terms
- “Pure cocoa butter chocolate” or “Traditional chocolate”: no added vegetable fats.
- “Contains vegetable fats in addition to cocoa butter”: for chocolates with up to 5% vegetable fats other than cocoa butter.
- “Filled chocolate” or “Assorted chocolates”: at least 25% chocolate in the product.
- “Homemade chocolate”: non-industrially produced on the sales premises, with original compositions.
Labeling of Thawed Food Products
It is crucial that thawed products are properly labeled to prevent health risks associated with refreezing (in accordance with Regulation (EU) No. 1169/2011).
Affected Products
This rule specifically applies to products purchased frozen by the artisan, then thawed before sale. This includes, for example, desserts and pastries.
Exempt Products
- Products frozen before cooking, such as flans, quiches, and pastries;
- Baked choux pastry shells frozen without filling;
- Desserts that have undergone superficial freezing;
- Chocolates stored at a temperature of -25°C or lower.
Informing Customers
To ensure transparent information, thawed products must be clearly and visibly labeled. The label must state “thawed product” and “do not refreeze.” Additionally, a pictogram may be used to supplement the information and refer to an explanatory sign available in the store.
Conclusion
By complying with legal labeling obligations, artisan bakers not only contribute to consumer safety but also ensure their establishments’ compliance with European regulations. These rules are designed to provide clear and precise information, essential for customer trust and optimal management of health risks. By staying attentive to labeling requirements, you ensure the sustainability of your business while meeting legal expectations and customer needs.
