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Discover our Selection line
A leading miller since 1919, we have never stopped growing and innovating to ensure the utmost satisfaction of our customers. All our
The French and bread… 5 years later
In 2015, the Federation of Bakery Companies (FEB) launched an initial study on the purchasing behaviors and expectations of bread consumers.
“Cœur d’épi”: An interview with two farmers involved in this conservation agriculture initiative
Grands Moulins de Paris is strengthening its commitment to greater sustainability by jointly developing a 100% group-owned supply chain as part of its conservation agriculture initiative
Cœur d’épi Flour: An Integrated Approach from Field to Flour
As a member of the Vivescia cooperative, which represents 10,500 farmers, Grands Moulins de Paris is strengthening its commitment to greater responsibility in
Click & Collect – An Interview with Mr. Furet
Click-and-collect has seen strong growth since the lockdown and has become a major consumer trend. Convenient for consumers, this service
Blockchain is coming to Francine Bio packages!
Last January, Grands Moulins de Paris, a company within the VIVESCIA Cooperative Group, unveiled its new brand platform, featuring a new visual identity and
Meeting with Eric Klein
What training did you complete at the Paris School of Baking and Pastry, and when? In 2016, I decided to change careers
Meeting with Mr. and Mrs. Boitard
Why did you decide to take this course? What was your goal? I wanted to take this course to improve the promotion of our
Launch of the Berrouga: An Analysis by Sabrina Oudy, R&D Project Manager
Could you tell us a little bit about yourself? I was hired 12 years ago as an assistant R&D project manager at Grands Moulins de