All the latest news
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
Francine is launching a new bundle featuring her two signature products!
An innovation that meets the expectations of the French Eating well is a major concern for the French and has even become their second most important criterion for
Spotlight on Hervé and Anne’s Bakery, Campaillette Ambassadors
Anne and Hervé fell in love with the Campaillette concept. After becoming ambassadors for the network, they opened a delightful artisanal bakery
Discover the benefits of the Campaillette network with Franck!
Franck Vernet, a Retail Advisor in the Rhône-Alpes region, explains the benefits of joining the Campaillette network. In a nutshell, what is the network?