This year's harvest was satisfactory overall, in terms of both quantity and quality. Regular rainfall and a mild winter favored crop emergence. The dry spring also limited the development of disease, but nevertheless led to localized water stress. Finally, thanks to a fine spell of sunshine in June, harvesting got off to an early start at the end of the month in the VIVESCIA zone, with results deemed positive overall, both in France and in Europe.
These encouraging results require a accurate reading of the wheat's characteristics, and in order to offer our artisan bakers quality flour.
Make way for the know-how of our mills!
Once the wheat has been received, another task begins at 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 flour formulations offered to our customers in order to maintain consistent quality despite the change in harvest and the difference in quality between the two harvests."
Harvest letters 2025: keeping our customers informed
Every year, Grands Moulins de Paris publishes its regional harvest letters to help craftsmen and manufacturers understand the specific characteristics of the wheat delivered to each mill. Based on local analyses and in-depth tests, they provide reliable benchmarks to help us better understand the impact of the harvest and ensure the production of consistent, high-quality flours suited to artisanal and industrial bakeries.
To find out more...
To coincide with the harvest, the VIVESCIA Group went out to meet some of the cooperative's farmers in the middle of the wheat harvest, to gain a better understanding of their practices and the specific features of their crops.
Discover the testimonies of Maxime and Florian :
