All the news
News flash: 2017 wheat harvest
PANIFIABLE QUALITY IS ON THE RISE THIS YEAR Following the new harvest and the integration of new wheat in our products, we share with you
The Campaillette concept, an original and innovative bakery layout that is seductive
In 2015, Grands Moulins de Paris launched its very first Campaillette concept, an innovative artisanal bakery concept that offers Campaillette artisans the opportunity to
Enhance your products with Moul-Bie corn chips.
In order to help you customize your products, Moul-Bie has extended its range of toppings and ingredients, and now offers you
International Day for Safety and Health at Work
Today, Friday, April 28, 2017, is International Occupational Safety and Health Day and our CARE Golden Rules are celebrating their
Epiphany 2018 under the sign of magic
On the occasion of Epiphany 2018, Grands Moulins de Paris, in partnership with Warner Bros, is launching its new collection of beans that will transport young and old into
New Vivescia website !
The VIVESCIA Group has a new institutional website, in keeping with its ambitions and size. A site that promotes the business lines
Fozzas and hot toasts: "Les Recettes de mon Moulin" rethinks the lunch break.
At lunchtime, 51% of French people say they go to a bakery. To enable you to remain competitive by offering more and more choices
Moul-Bie selection launches the Maïline: a baguette with a good taste of toasted corn!
Since the beginning of February 2017, Moul-Bie Sélection has enriched its offer with a new flour for special baguette made with flour
The bakery l'Entremets has set up an online ordering system
Campaillette L'Entremets bakery: the first bakery in the Haut de France region to opt for the Rapidle solution. 22 minutes : it's the average time