Since mid-December 2019, a beautiful loaf has joined the selection of homemade breads and pastries in the display cases at the J-M Lemoine bakery at 2 Rue de la République in Montreuil-sous-Bois (93). At 37, Jean-Maurice Lemoine, a passionate baker and pastry chef, took first place in the Seine-Saint-Denis competition for the best traditional French baguette.
This award recognizes not only his artisanal expertise but also the quality of our Campaillette Grand Siècle flour, which he used to bake his baguettes. Congratulations to him and to the Grands Moulins de Paris team, who have been working alongside him for the past few months.
Why did you choose Campaillette Grand Siècle flour for your Tradition baguettes?
When I choose a flour, I obviously look at the prices—after all, a business is meant to make money—but I focus primarily on quality, because without it, I can’t produce results that meet my customers’ expectations. After several tests with Campaillette Grand Siècle flour, I was able to increase the hydration by 3 percentage points compared to my previous supplier, which has improved the fermentation process.
Another thing I like about this flour is that it’s locally sourced. The Paris-Gennevilliers mill uses only wheat from the Île-de-France region to produce Campaillette Grand Siècle flour. That’s an added selling point that matters to my customers today.
What do you like about working with Grands Moulins de Paris?
Of course, there’s the fact that I can source my supplies from a mill near Paris. It’s also about their willingness to listen to my needs and support me in my projects. For my flour silo, for example, Grands Moulins de Paris isn’t a manufacturer, but I was able to count on my sales representative and the team behind him to help finance the project and put me in touch with an installer.
What I appreciate about Grands Moulins de Paris is the close relationship and personalized support we receive on a daily basis, while also benefiting from the clout of a major miller with connections in the baking industry.
Is winning first prize in a competition like this important to you?
I wasn't expecting this at all because I signed up at the last minute this year, and I always tell myself I can do better, so I'm really proud to have taken first place!
I’ve received congratulations on social media, and of course my regular customers are thrilled as well. I plan to put up a window decal to showcase it on the storefront and maybe even renovate the facade eventually.
It’s a way to get my name out there and also an opportunity to highlight everything I do to offer my customers high-quality homemade products. I take a fairly “natural” and “sustainable” approach, but unfortunately I don’t take enough time to communicate that. For example, I’m fortunate to have access to fruits and vegetables grown on my family’s farm in Normandy, which I use in my homemade pastries and savory dishes.
By the way, are you ready for the next contest?
That's right, I'll be competing in the next regional baguette contest at the Bread Festival on Sunday, May 17, 2020. So keep your fingers crossed!
