[2020 Asia Consumer Awards] Paris Baguette Making Delicious Bread with 'Quality Management'

[Asia Economy Reporter Lee Seon-ae] SPC Paris Croissant's bakery brand Paris Baguette received the Minister of Health and Welfare Award at the '14th Asia Consumer Awards.' It earned high marks for realizing 'quality management,' developing differentiated products, and conducting comprehensive food safety activities. Paris Baguette implements a quality management philosophy that pursues excellence from the very beginning of product creation by using differentiated ingredients tailored to the characteristics of the products. It was the first in Korea to introduce French wheat with low protein content and high mineral content.

Paris Baguette's pure milk cake uses organic milk from 'Seol Farm,' Korea's first organic farm, to faithfully capture the original taste of milk, adding freshness and healthiness, establishing itself as a top hit product. Moreover, by excluding all decorations and designs and focusing solely on taste and quality, this conceptual shift has been recognized as a 'generation change in cakes' and 'hit product of the year,' achieving sales 5 to 6 times higher than regular cakes, drawing attention as a successful case.

Since 2005, Paris Baguette has been conducting research on discovering native yeast suitable for baking and developing differentiated products through the SPC Food Biotechnology Research Institute. After signing an industry-academia joint research agreement with researchers from Seoul National University and conducting studies, they discovered the first natural yeast in Korea most suitable for baking from traditional Korean nuruk and applied it to natural yeast bread. SPC Group has registered domestic patents for the natural yeast and completed international patent applications.

They also focus on comprehensive food safety activities to produce products that consumers can eat with confidence. Achievements such as acquiring the international standard for quality management systems (ISO 9001) from the International Organization for Standardization, the '5S Movement' to strengthen hygiene for food safety, and operating the company-wide production innovation activity 'TPM Program' demonstrate Paris Baguette's efforts for high-level food safety management. Due to these efforts, all bread products from the Pyeongtaek factory were the first in Korea to receive HACCP certification, a food hazard analysis and critical control point standard.

Meanwhile, Paris Baguette operates various franchisee training programs to ensure that over 3,400 franchise stores provide consumers with consistently high-quality products and services anywhere. The online learning site 'Franchise Cyber School' is a space where franchise owners, sales staff, and baking managers can learn essential knowledge for store operation. Additionally, they support various training programs to improve customer service, including the 'Power Start' training for sales professionals and the 'Super Start' training for excellent franchise managers supported by headquarters.

This content was produced with the assistance of AI translation services.