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
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