– Paris Baguette Blue Label cumulative sales exceed 20 million units
Paris Baguette’s healthy bakery brand ‘Blue Label’ has surpassed 20 million units in cumulative sales in just 11 months since its launch. It is said that Chairman Heo Young-in’s will to break the common belief that ‘healthy bread is not delicious’ has worked in the market.
Blue Label, launched in February of last year, uses independently developed ‘whole grain fermented starter’ to capture both flavor and moist texture. It grew five times faster than existing health bread products and achieved sales of 20.26 million units in less than a year.
The reason Blue Label received attention is because it meets both health and taste. Paris Baguette’s next-generation fermentation technology and carefully selected raw materials have improved the unique rough texture of healthy bread. It is evaluated that it reflects health trends such as low sugar, high protein, and whole grains, but does not give up taste.
The SPC Food and Biotechnology Research Institute, established by Chairman Heo Young-in to secure original technology and research basic materials, has conducted joint industry-academia research to develop Korean-style Nordic (Nordic) healthy bread since 2020 with the University of Helsinki, Finland, in order to break the prejudice that healthy bread is not tasty. Nordic bread is known to have excellent health benefits as it uses whole grains such as rye and oats and is high in vitamins, minerals, and antioxidants as well as dietary fiber.
The reviews are also continuing to be positive online. On social media and blogs, reactions such as “It is a whole grain bread, but not rough, chewy and moist,” “The ingredients are generous and the more you chew, the more savory the flavor becomes,” “It is rich in dietary fiber and protein,” and “I am satisfied that I can enjoy healthy bread that was expensive and difficult to access without burden.”
The number one selling product is ‘Cranberry Rye Campagne’. Fresh cranberries, sunflower seeds, and flax seeds were added to the savory whole grain rye bread to bring out the original flavor of the ingredients. ‘Multigrain Rye Bread’ and ‘Chewy Light Rustic’ also achieved high sales. The multi-grain rye bread is filled with whole grains and nuts such as whole wheat, rye, sunflower seeds, pumpkin seeds, and walnuts, and the chewy rustic is fermented at low temperature for a long time and then baked in a traditional stone oven to achieve a light and chewy texture.
Paris Baguette has expanded the Blue Label to cakes, gifts, and drinks. ‘Low-sugar Greek Yogurt Cake’ has less than 5g of sugar per 100g, keeping in line with the low-sugar trend while maintaining a sweet taste, and contains more than 50 billion CFU of live lactic acid bacteria. ‘Myungga Luxury High-Protein Seoritae Castella’ contains 11g of protein and has a deep flavor with pasture-raised eggs, patented fermentation technology, and aged rice malt. ‘Low-sugar yogurt shake’ is gaining popularity as it contains 2.4g of sugar per 100g and more than 3 billion CFU of live lactic acid bacteria per cup.
A Paris Baguette official said, “Blue Label is introducing products with nutrition and taste through its own original technology and decades of baking and confectionery know-how,” and added, “This year, we will create a new standard for healthy bakeries by launching new products that capture both taste and health through continuous research and development.”
leechemy@heraldcorp.com
date: 2026-02-14 01:33:00