Le Campaillou is celebrating its 40th anniversary! A true staple of the Grands Moulins de Paris, this distinctive loaf has stood the test of time and remains a must-have for artisan bakers.
A legacy of baking since 1984
The history of the 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 Le Pain de Campagne, a revolution for the artisanal bakery market. Building on this success, in 1983, the teams developed the Campaillou.
Its secret? A unique recipe that combines rye sourdough and dehydrated, a high hydration (80%), a long fermentation process and kneading without shaping.
It was in 1984 that the Campaillou officially entered the market. Its name, a combination of “Campagne” and “Canaillou,” reflects its bold character: a golden crust, a dark, airy crumb, and subtle notes of sourdough and caramel. It quickly established itself as a staple in bakeries and became a must-have for artisanal bakers.
An icon reinventing itself for its 40th anniversary
To celebrate this historic anniversary, Grands Moulins de Paris is showcasing its iconic bread with:
–A slightly updated recipe featuring a reduced gluten content and the addition of barley malt for enhanced color and character.
–A new visual identity, with a nod to the old brand guidelines and the return of the little “rascal.”
–A variety of gourmet recipes designed to suit every occasion!
Featured by our bakery clients
To mark this anniversary, Campaillou was featured in the shops of many bakeries across France. From Douai to Bordeaux, via Blois, Caussade, and Rochecorbon, our customers joined in the celebration by hosting events and tastings, giving consumers the chance to rediscover this exceptional bread.
A bread that’s more on-trend than ever
Even today, Campaillou continues to captivate with its unique flavor and remains, now more than ever, a trusted partner for bakers looking to offer a truly distinctive loaf in their shops!
