About FGBB

Who are we?

Since 1995 we have been supporting our members in their pursuit of excellence. Over the years we have developed into a professional federation with our own secretariat which is responsible for providing member companies with information and advice (more info about the creation of FGBB). Although we are completely autonomous, our secretariat benefits from the working environment and support of the food industry federation, Fevia.

Our mission

The Federation of Large Bakeries of Belgium asbl/vzw represents, defends and supports bakers who valorise their passion for bread, patisserie and viennoiserie in the development of their company. Our members are companies of all sizes who are united by the same spirit of entrepreneurship.

Our mission is to support these growing bakeries, whether they are SMEs or large bakeries, by informing and advising them adequately on issues related to the sector. We gather a lot of information by participating in various working groups and meetings at national and European level. 

The network that develops between our members during federation activities contributes to strengthening the professionalisation of each member company. As a federation, we therefore aim to promote collegial relations between companies, while of course respecting the rules of free competition, which are of great importance to us. 

Our approach

In order to optimally support our members, we inform them about the relevant applicable regulatory framework and current developments.

The FGBB is the interlocutor of the (Belgian and European) administration, media, public authorities, sister-federations, health associations, consumer organisations, training institutes, etc. in order to best defend the sector's interests.

To this end, we regularly consult our members on current issues to gain an overview of the viewpoints, difficulties, aspirations and opportunities within the sector. If necessary, problems are reported to the relevant authorities.

We also exchange knowledge with other European countries and engage in a proactive dialogue with relevant stakeholders.

Our priorities

We focus on the optimal development of our member companies in a sustainable and competitive environment.

Our current priorities are: Belgian and European legislation, use of iodised salt, balanced diet, reduction of acrylamide, Royal Decree on Bread 1985, social consultation, impact of Covid-19 on the sector, transparency, food waste, sustainability, circular economy... 

Our federation is also involved in the revision of the self-checking guide for bakery and pastry, in collaboration with the FASFC.
A new version of the guide has been available since February 2024 on the FASFC website


The FGBB is composed of a:

  • General Assembly, the highest decision-making body of the association, which includes all member companies and meets at least once a year. The General Assembly can, among others, decide on changes to the statutes, appoint and dismiss administrators, approve accounts and budgets, etc. During the General Assembly, all members are informed of the current issues of the past year and the general policy.

  • Governing Body composed of the administrators appointed by the General Assembly. More precisely, the administrators are persons who hold an important position in their company. The Governing Body meets about 5-6 times a year and carries out the policy defined by the General Assembly.

Composition Governing Body

  • Permanent secretariat. The secretary general follows up the federation’s dossiers in close collaboration with the president, vice-president and treasurer. The permanent secretariat of FGBB is located at Fevia, where the assistant takes care of practical matters, follow-up and reception.

  • Internal working groups. Within the FGBB we have a working group of quality collaborators (QM) and a working group of HR collaborators
    (HR-M). These working groups promote collaboration between companies and the dissemination of useful information. The QM working group meets about twice a year to discuss technical issues related to quality, labelling, legislation, etc. The HM working group discusses ad hoc social issues. This working group prepares social negotiations in collaboration with a mandated negotiator.

  • KMO Café PME, where SME-specific topics are discussed once or twice a year in a more informal and relaxed atmosphere; President: Pieter Ide.