Young and energetic, Jennifer and Thomas opened their bakery and pastry shop, Copaline, in early April 2016 in Trélissac (24). Meet Jennifer and Thomas Valstar, based in Trélissac (24). Can you introduce yourselves? My name is Jennifer Valstar, and I’m married to Thomas Valstar, who is the son of the former owners of the bakery that…
Entrepreneurial and passionate, Christophe and Carine opened a new Campaillette bakery in August 2016 with support from Grands Moulins de Paris. Read the profile of Christophe and Carine Antunès, based in Sauvagnat-Sainte-Marthe (63) Could you introduce yourselves? We are Christophe and Carine Antunès. We are 35 and 34 years old and work in the bakery…
Take a look at this photo feature on Jean-Michel Missoud, an artisan baker in Bordeaux (33). To successfully launch his bakery, Jean-Michel Missoud decided to partner with Grands Moulins de Paris. It was a choice that has clearly paid off. For the past four years, this trained pastry chef has been thriving in his …
Take a look at this profile of Robert Crunchant, an artisan baker in Rambervilliers (88) since September 2018. Just as with Mr. Crunchant, Grands Moulins de Paris makes it a point of honor to support its clients at every stage of the transaction, from finding a business to setting up shop. Having placed their trust in Grands Moulins for the first time …
Take a look at this photo feature on Alexandre Decouture, an artisan baker in Tourrettes-sur-Loup (06). For Alexandre, the key was finding a shop with great potential. Grands Moulins de Paris supported Alexandre throughout his project, from finding a location to setting up shop. https://www.youtube.com/watch?v=c-Vo5sPgeMw
To bring together all stakeholders in the wheat-flour-bread sector, we launched the first “Routes des Blés” in 2021: these events bring together our customers (artisan bakers, industrial bakers, major accounts, and supermarket bakeries) with the wheat farmers who supply our mills. From Fork to Fork: From May 24 …
Since May 16, 2022, we have been delighted to welcome Taïka, a young female dog in training to become a guide dog for the blind, to our headquarters in Ivry-sur-Seine (94). Taïka, a guide dog in training at Grands Moulins de Paris! Taïka was born at the CESECAH breeding center in Montsablé, Lezoux, in the Puy de …
Let me introduce myself: “I hold a master’s degree from Sup de Co Reims (NEOMA), after which I volunteered to undergo training as a reserve officer at Saint-Cyr Coëtquidan. I then completed an apprenticeship leading to a CAP in Baking at the CFA in Versailles and earned a CAP in Pastry as an independent candidate. …
“Let me introduce myself: Before joining Grands Moulins de Paris, I studied food engineering in Nantes, followed by a one-year specialized master’s program in marketing at a business school, during which I worked part-time for the Francine brand. Since October 2020, I have held the position of product manager for artisanal bakery flours, miller’s mixes, and ingredients.” …
Grands Moulins de Paris has partnered with the Italian expertise of Moulins Bongiovanni to develop Italian-quality pizza flours. This partnership has resulted in two flours marketed by Grands Moulins de Paris to our key account clients. The two “VERA” flours are produced in Italy. They have been …