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
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
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