Campaillou is celebrating its 40th anniversary! A true benchmark for Grands Moulins de Paris, this distinctive bread has been enjoyed by generations and remains an essential reference for artisan bakers.
A baking legacy since 1984
The story of Campaillou dates back to the 1980s, but its roots go back even further. In 1968, Grands Moulins de Paris launched its first miller's blend with Pain de Campagne, a revolution for the artisan bakery market. Building on this success, in 1983, the teams developed the Campaillou.
Its secret? A unique recipe that combines a deactivated rye sourdough and dehydrated, a high hydration (80%), a long fermentation process and reworking without shaping.
It was in 1984 that the Campaillou officially entered the market. Its name, a contraction of "Campagne" and "Canaillou," reflects its assertive character: a golden crust, a brown, honeycombed crumb, and subtle notes of sourdough and caramel. It quickly established itself as a benchmark in bakeries and became a must-have for artisan bakers.
An icon reinventing itself for its 40th anniversary
To celebrate this historic anniversary, Grands Moulins de Paris is honoring its iconic bread with:
–A slightly revised formula with a lower gluten content and the addition of barley malt for enhanced color and character.
–A new visual identity, with a nod to the old graphic charter and the return of the little "canaillou."
–A range of gourmet recipes designed to suit every occasion!
Promoted by our bakery customers
To mark this anniversary, Campaillou was showcased in many bakeries across France. From Douai to Bordeaux, via Blois, Caussade, and Rochecorbon, our customers took part in the celebrations by offering events and tastings, allowing consumers to rediscover this exceptional bread.
A bread that is more in tune with the times than ever before
Even today, Campaillou continues to charm with its unique taste and remains more than ever an ally for bakers who want to offer bread with a unique character in their shops!
