I work with many countries, including South Korea, China, Japan, Thailand, and Australia… A little about me: “After studying at a business school in France and holding my first job in the United Kingdom, I had the opportunity to complete a CAP in Pastry at Ferrandi to pursue my passion in this field…”
Helping clients with their plans to buy or sell bakeries has always been the core and most rewarding focus of my career. Let me introduce myself: “My name is Eric Collavini. I’m 56 years old and have served as National Head of Transactions and Financing since July 2017. I joined Grands Moulins de Paris when I was very young—that was …
With a donation of 11,000 packages of Francine flour to the Marne Food Bank As the holiday season approaches, the association “Les Agriculteurs ont du Cœur!”—with support from the VIVESCIA Cooperative Group, its milling company —Grands Moulins de Paris—and SOLAAL, is donating 11 tons of Francine flour, …
Our Commitment to a Sustainable Future 86% of French people have high expectations regarding information about the products they buy*, and 89% say they prefer products from their region**. That is why we have implemented a number of initiatives to reduce our environmental footprint, as outlined in our “A TABLE!” initiative. …
Launched three years ago by the Human Resources Department at Grands Moulins de Paris, the Managerial Excellence Program was established to enable several high-potential managers to pursue an 18-month degree program. The goal is to equip them with the skills needed to become leaders of tomorrow. The program is delivered …
As part of our initiative for more responsible food practices, called “A TABLE,” we have been working for several years to source higher-quality eggs that better respect animal welfare. Free-range eggs: an important issue for consumers For several years now, consumers have become increasingly concerned about …
Sourdough is one of the oldest forms of grain fermentation. After falling out of favor for decades, sourdough is making a comeback in bakeries, not only in bread production but also in sweet doughs (brioches, pastries, pie crusts, etc.). Its many benefits justify its return to bakeries. Since 2014, the use of sourdough …
Could you tell us a little bit about yourself? Elodie, 35, with a high school diploma in business and several years of study toward a law degree. I’m a mom of two boys; my first job was as a sales clerk at the Viennes bakery in SANTES. In 2007, I met Thierry (40), who had been a pastry chef for eight years at the same employer, 2007 …
From September 23 to 27, 2021, the SIRHA trade show took place in Lyon: the international gathering for the restaurant, hospitality, and food industries. We were delighted to reconnect with our customers and showcase our latest innovations. A look back in photos. Grands Moulins de Paris: A 170-square-meter booth! We welcomed you to a booth …
The 75th edition of the Châlons Fair took place from September 3 to 13. The Châlons-en-Champagne Fair, France’s second-largest agricultural fair, is a must-attend event for nearly 800 exhibitors, companies, and public and private organizations. With more than 2 million visitors over the past 10 years, it is the event …