Becoming a Copaline artisan baker means offering simple products that closely align with the concerns of today’s consumers. Respect for nature, simplicity, ingenuity, and solidarity: these are the four values to which Copaline is committed. Combining the expertise of artisan bakers with healthy, eco-friendly products is the key to the concept’s success …
This year, our brand decided to revamp its panini lineup. This "makeover" focused in particular on the panini bread, enabling these star products of the snack aisle to better meet consumers’ evolving expectations. Discover our revamped panini lineup and win over your bakery’s customers with …
Grands Moulins de Paris has adopted a Clean Label approach across its various product lines. After switching our Moul-Bie mixes to natural flavors and colors, the latest products to be included in this initiative are the traditional French flours Campaillette, Copaline, and Moul-Bie. They allow you to bake well-balanced, rich baguettes …
With more than 1,500 bakeries today, the Campaillette network has won over French artisan bakers. But what is the secret to its success? A modern and welcoming concept. When asked why they chose the Campaillette network, many members—such as Stéphane Grotter, a baker in St. Laurent de la …
“Over the years, every day has been a new challenge to overcome, alongside my colleagues—whether managers or others—always driven by that strong DESIRE that UNITES US ALL: the pursuit of excellence!” About Me: I’ve been with Les Grands Moulins de Paris for 10 years now. A detour into the …
“Human connection! Exchanging ideas, sharing insights, staying informed about new trends, and adapting them to the local market.” About me: I’m 40 years old, have spent 15 years working in the German market for Grands Moulins de Paris, and am a graduate of the Paris School of Baking and Pastry (EBP). MY MISSION AT GRANDS …
“Service, attentiveness, flexibility, and responsiveness: these are the cornerstones of my daily work.” About Me: After more than 12 years of experience in customer service, I joined Les Grands Moulins de Paris nearly a year ago—a company that, like me, puts its customers first: that’s what …
“When clients talk about us as business transaction professionals—I just love that!!!” Let me introduce myself: I’m Valérie Mourlon, 38 years old, and I’ve been in the milling industry for 15 years, including 7 years at Grands Moulins de Paris. I’ve held various positions, starting as a telemarketer, then moving on to Network Coordinator, and so on…
“In our line of work, it’s important to constantly reassess ourselves and adapt to new consumer buying habits.” About Me: For several years now, I’ve been working closely with our artisan bakers and have been able to observe how their needs have evolved in response to market changes. In our line of work, it’s important to …
“Every day, I contribute to building something meaningful, helping our clients grow through our products and my technical expertise.” About Me: After completing training in the fields of baking and pastry making, bread production, and flour formulation and wheat analysis, I joined the team and put all my expertise to …