In spring 1981, LE CROBAG opens its first shop in the foyer of the main train station in Hamburg, operating at first under the name ‘Le Croissant’. The founder of the French-inspired business model is Christian Knoop-Troullier, who came up with the concept in collaboration with the traditional French bakery Boulangerie Neuhauser. The original product range consists of six original French viennoiserie specialities: a plain croissant, three sweet varieties (chocolate croissant, marzipan croissant and apple turnover), and two savoury snacks (cheese croissant and cheese and ham croissant). These classics have remained on the menu to this day. However, the choice of products has since grown to around 100 items (the average LE CROBAG shop stocks around 45 specialities). Today, customer favourites include butter croissants and ficelles – a narrow French baguette that is available with special toppings such as rocket and Parmesan.

The acquisition by SA Boulangerie Neuhauser goes hand in hand with a high level of continuity in brand management and an increase in quality standards as regards the product range and shop locations. In terms of scale, LE CROBAG grows by more than 20% in the five years that follow. The success it has in boosting turnover places the SME at position 31 in Germany’s rankings of large companies and systems in the gastronomy industry.

Following its successful brand relaunch, the company is awarded with the prestigious Food Service Prize. The jury highlights in particular the professional and intelligent way in which the brand has been rejuvenated, as expressed by the switch to a corporate identity featuring red as the dominant colour and a new shop design. Those deciding the winner also praise the investments made in product quality, freshness and coffee competence. Last but not least, LE CROBAG scores points for its advanced service and staff management offensive, which uses a style of ‘cooperative management’ to both promote and demand the commitment of each team member.

In the centre of Bremen, LE CROBAG opens its first city shop – a food and coffee house with a spacious outdoor area. A relaxed atmosphere with the flair of a French bistro on a total of 120 sq m with long, wooden tables and a lounge. Of course, the product range includes the famous and popular French croissants, baguettes, finlandaise and ficelle specialities as well as viennoiserie and pastry varieties. Furthermore, the shop offers fine coffee and tea as well as alcoholic drinks, gratins, quiche, salads and warm bagels (with grilled beef or turkey steak).

Slim and graceful, crunchy, light and incredibly delicious: the ficelle. When LE CROBAG introduces this very traditional French speciality baguette in autumn 2008 with various toppings (serrano ham, spicy salami and Leerdammer cheese), it is a runaway success with the customers. In next to no time, the sales figures for this slim French bread go through the roof. Without any fancy frills, but spread ‘just’ with butter and refined, high-quality fillings, oven-fresh ficelles from LE CROBAG win over countless people with their pure, authentic taste. Today, the range also includes a rocket and Parmesan version, Brie, and Leerdammer with boiled ham. Et voilà: an addictive baguette speciality!

Starting in early 2018, connoisseurs were now able to order LE CROBAG's original French baguette and croissant specialties conveniently and easily online. www.lecrobag-catering.de The delivery area currently covers Bremen and Hamburg. "Bon appétit!"

LE CROBAG VEGGIE celebrated its new opening at Cologne central station. There are exclusively vegetarian and vegan dishes in the assortment. With a new store design, advanced payment processing and green energy concept, LE CROBAG VEGGIE is sustainable through and through.