This year, the harvest proved to be generally satisfactory, both in terms of quantity and quality. In fact, seedling emergence was aided by regular rainfall and a mild winter. Subsequently, the dry spring helped limit the spread of disease, although it did cause localized water stress. Finally, thanks to ample sunshine in June, the harvest was able to begin early, as early as the end of the month, in the VIVESCIA region, with results deemed generally positive, both in France and across Europe.
Thus, these encouraging results require a careful analysis of the wheat’s characteristics in order to offer our artisan bakers a high-quality flour.
Let’s showcase the expertise of our mills!
Once the wheat has been received, another process begins in the mills. As Frédéric Pires, quality coordinator at Grands Moulins de Paris, points out:
“During this period, an equally important task is to review all the formulations of the flours we offer our customers in order to maintain consistent quality despite the change in crop and the difference in quality between the two harvests.”
The 2025 Harvest Letters: Keeping Our Customers Informed
Each year, Grands Moulins de Paris publishes its regional harvest reports to help artisan and industrial bakers understand the specific characteristics of the wheat delivered to each mill. Based on local analyses and in-depth testing, these reports provide reliable benchmarks for better understanding the effects of the harvest and ensuring the production of consistent, high-quality flours suited to both artisanal and industrial baking.
For further reading...
To mark this harvest, the VIVESCIA Group visited farmers from the cooperative who were in the midst of harvesting wheat, in order to gain a better understanding of their farming practices and the specific characteristics of their crops.
Here are the testimonials from Maxime and Florian:
