SPELT AND BUCKWHEAT: A BALANCE OF MILDNESS AND STRENGTH
Discover how the spelt-buckwheat flour blend is redefining the standards of rustic baking, turning your bakery into a must-visit destination for customers who
SIA 2026: A Photo Recap of the Highlights
Once again this year, the Paris International Agricultural Show provided Grands Moulins de Paris with an opportunity to reaffirm its mission: to bridge the gap between the
Bring the magic back to breakfast with Bonne Maman® and your expertise
Starting in the 2026 school year, Grands Moulins de Paris is partnering with the French people’s favorite food brand¹: Bonne Maman, which embodies the values of passing on traditions,
From a baking station to a full-fledged bakery and pastry shop
After more than ten years of operating a baking facility in Angers, our client, the bakery “Le Moulin des K’pucins,” has reached a milestone
Pink October and Movember 2025: A Collective Effort 🎗️
Once again this year, Grands Moulins de Paris has partnered with the League Against Cancer for Pink October and Movember, two campaigns
Students at EBP Paris take on the "Francine's 60th" challenge!
Two days of creativity and technical skill To celebrate the 60th anniversary of the Francine brand, students from the School of Baking and Pastry