“Over the years, I’ve come to identify with the values of this great family.” About Me: I joined Grands Moulins de Paris at the age of 26 as an Industrial Engineering Project Manager. By the time I was 31, I had spent five years seeking improvements and optimizations for …
In 2015, the Federation of Bakery Businesses (FEB) launched its first study on the purchasing behaviors and expectations of bread consumers. Five years later, the FEB sought to update the findings and identify changes in consumption patterns. In 2021, 2,125 bread consumers responded to the survey, …
Grands Moulins de Paris is strengthening its commitment to greater sustainability by jointly developing a 100% group-owned supply chain based on soil conservation farming practices. This approach combines high-quality, high-volume production with respect for the soil and its biodiversity, while ensuring farmers receive greater recognition for their practices. Read the testimonials from two …
As one of the 10,500 farmers who are members of the Vivescia cooperative, Grands Moulins de Paris is strengthening its commitment to greater responsibility by jointly developing a 100% group-owned supply chain based on soil conservation farming practices. This approach combines high-quality, high-volume production with respect for the soil and its biodiversity and …
Click-and-collect has seen strong growth since the lockdown and has become a major consumer trend. Convenient for customers, this service also offers many benefits for your bakery. Read the testimonial from Mr. Furet, an artisan baker and Grands Moulins de Paris customer, who implemented this solution at …
Last January, Grands Moulins de Paris, a company within the VIVESCIA Cooperative Group, unveiled its new brand platform, featuring a new visual identity and a new tagline: “A touch of boldness, a choice for the future.” This marked an opportunity for the company to reaffirm its core values and, beyond the culinary pleasure offered by its products, to give …
What training did you complete at the Paris School of Baking and Pastry, and when? In 2016, I decided to switch careers to the field of breadmaking. I earned a CAP in Baking in four months through an adult education program at the GMP Training Center in Bercy. Why did you choose the EBP and …
Why did you decide to take this training course? What was your goal? I wanted to take this training course to improve the presentation of our baked goods (pastries, cookies) and get advice on how to sell more products. How did the training go? The Point-of-Sale Advisor came in one morning to …
Could you tell us a little bit about yourself? I was hired 12 years ago as an assistant R&D project manager at Grands Moulins de Paris following my internship at the end of my degree in food engineering. I then moved up within the department. Currently, I hold the position of senior project manager, leading a team of …
An innovation that meets French consumers’ expectations Eating well is a major concern for French consumers and has even become their second-most important criterion since the lockdown. Consumers say they want to prioritize products made in France (92%*)¹ and those with recyclable packaging (84%)¹. Additionally, 16%* say they intend to cook …