From August 29 to September 8, 2025, the 79ᵉ edition of the Foire de Châlons once again attracted over 200,000 visitors and 750 exhibitors, confirming its place as the 2ᵉ largest agricultural fair in France.
Once again this year, Grands Moulins de Paris showcased the richness of the wheat-flour-bread industry at the VIVESCIA village, with a rich program of events, educational workshops, discussions and, above all, tastings!
Baking know-how in the spotlight
At the heart of our stand, the GMP bakery hosted daily demonstrations by members of the Confrérie des Boulangers Grands Moulins de Paris. Our breads made with "Platine" Label Rouge and CRC© flour were particularly popular. In addition, visitors were able to discover our traditional baguettes, as well as some more daring decorative pieces, demonstrating the full creative potential of your profession.
Workshops for everyone
The "Main à la pâte" event enabled some forty children aged 8 to 13 to learn the skills of the baker, under the guidance of our technical advisors. As a result, this fun and educational activity demonstrated the extent to which bakery know-how can not only be appreciated, but also inspire new generations.
Bakery know-how
On Thursday September 4, we collaborated with the Lycée Hôtelier Gustave Eiffel in Reims to promote the craft of baking to students from other disciplines. Students in the Bac Pro Boulangerie-Pâtisserie and CAP Boulangerie programs had the opportunity to work alongside our technical advisor and their teacher: a fine illustration of the passion for know-how and transmission.
Francine celebrates her 60th birthday!
This year's event also marked the 60th anniversary of our Francine brand. Visitors took part in cake workshops, an educational tour from the wheat field to the plate, and enjoyed delicious home-made crêpes.
A great way to highlight the importance of quality raw materials for your everyday creations.
The VIVESCIA village: from field to table
Beyond the bakery, the VIVESCIA village offered a complete immersion in the cereal industry:
- An 8-metre frieze tracing 130 years of history
- A museum area with period photos, objects and posters
- Round tables and conferences on agricultural transition
- A plant area to understand the grain cycle (wheat, barley, rapeseed)
Dive into the heart of the Foire de Châlons and bakery know-how through our video:
Thank you to all our employees, partner bakers, farmer-co-operators and technical partners for contributing to this success. Your commitment shows that the passion for bread continues to bring people together!
See you in 2026 for the 80ᵉ edition! 🎉
