In 2015, Grands Moulins de Paris launched its very first Campaillette concept, an innovative artisan bakery concept that allows Campaillette artisans to stand out and showcase their expertise through features such as: a modern storefront bearing their name, a gourmet walkway around the bakery kiosk to highlight their products, and …
To better assist you in customizing your products, Moul-Bie has expanded its range of toppings and ingredients and now offers corn kernels. A major trend in 2017, the sweetness of corn continues to win over consumers and is finding its way into many bakery recipes, both savory and sweet. Used …
Today, Friday, April 28, 2017, is World Day for Safety and Health at Work, and our CARE Golden Rules are celebrating their first anniversary! In December 2013, our senior management, realizing that 75% of accidents are caused by human error, decided to implement a strategy to foster a strong safety culture within …
To celebrate Epiphany 2018, Grands Moulins de Paris, in partnership with Warner Bros., is launching its new collection of figurines that will transport young and old alike into the enchanted world of Harry Potter. With a success story spanning more than 20 years, the saga has resonated with people of all ages. A true phenomenon, the Harry Potter universe continues to …
The VIVESCIA Group has launched a new corporate website that reflects its ambitions and scale. The site highlights the agriculture and industry sectors and showcases their expertise in agricultural production, industrial processing, and cereal-based food products. www.vivescia.com To explore the website…
During their lunch break, 51% of French people say they visit a bakery. To help you stay competitive by offering your customers an ever-wider selection, Les Recettes de mon Moulin is expanding its snack range. From reimagined classics to original products, there’s something for everyone. Since January 2017, the …
Campaillette L’Entremets Bakery: the first bakery in the Hauts-de-France region to adopt the Rapidle solution. 22 minutes: that’s the average length of a lunch break. To meet the demands of his customers, who are always in a hurry, click-and-collect has become essential for Ali Benouaden, manager of Campaillette L’Entremets Bakery in …
Meet the winners of the 2016 Young Bakery Entrepreneurs Competition! Every year since 2003, the École de Boulangerie et Grands Moulins de Paris has organized a competition to help pastry chefs and bakers launch their first businesses. Twenty-four candidates were selected for the competition finals, and five are typically chosen as winners… 2016 was an exceptional year, as they…
Check out Mr. Vilain’s connected Campaillette bakery in Bihorel, near Rouen! The Rapidle solution helps reduce wait times and speed up service during peak hours. All customers need to do is place their order through the app and pick it up at the bakery at their preferred time. Beyond …
Since April 2016, Francine has been bringing something new to store shelves with Francine DUO: the first ready-to-use blend of wheat flour and cornstarch, designed to make recipes softer and lighter. With this 2016 innovation, Francine continues its strategy of offering smart, convenient products for consumers. The …