Founded under its current name in 1934, the National Confederation of French Bakery and Pastry (CNBPF) — historically anchored at boulangerie.org — traces its origins to the first professional unions that emerged at the end of the 19th century. Based at 27 avenue d’Eylau in Paris, it gradually became the essential unifying body for French bakers, guiding the profession through the major crises of the 20th century, including the Second World War. Under its leadership, the sector achieved major structural milestones such as the 1976 National Collective Agreement and the creation of the National Institute of Bakery and Pastry (INBP), which formalized training and safeguarded artisanal excellence.

Today led by Dominique Anract, the Confederation represents, supports, and promotes nearly 33,000 artisanal bakeries across France, bringing together 94 departmental groups and 13 regional structures. As a key economic and social pillar, the CNBPF stands at the forefront of contemporary challenges: rising costs of raw materials and energy, evolving regulations, and the integration of digital tools in business management. Through its quality label “Boulanger de France”, it actively defends the authenticity of artisanal production against industrial shortcuts, guaranteeing consumers bread and pastries made entirely on site using traditional methods.

Beyond its syndical and economic missions, the Confederation embodies a cultural ambassador for French gastronomy, both internationally and within governmental institutions. It played a decisive role in the 2022 UNESCO inscription of the “artisanal know‑how and culture of the baguette,” a historic recognition of France’s everyday heritage. By fostering youth training and organizing major national events, the CNBPF continues to elevate bakery as a dynamic, forward‑looking sector — one deeply rooted in tradition yet central to the daily life and identity of the French people.