At CFIA Rennes 2026, Grands Moulins de Paris showcased its full range of functional and sensory grain ingredients at its booth B52 in Hall 4, designed to address the challenges facing today’s and tomorrow’s food products (naturalness, formulation simplicity, optimization of nutritional profiles, optimization of organoleptic profiles, etc.). A range of sensory and functional ingredients…
At just 24 years old, our client Léo Luccheti embodies a new generation of entrepreneurial and determined bakers. His journey and the takeover of the bakery “Les Artisans du goût,” which became “La Huche à Pain,” show that with motivation and a clear vision, it’s possible to start a business at a young age! Discover his story …
After more than ten years of operating a baking terminal in Angers, our client at the bakery “Le Moulin des K’pucins” has taken a decisive step: transitioning from a baking terminal to an artisanal bakery and pastry shop. This ambitious project, led by a determined entrepreneur, was made possible thanks to the hands-on support provided by the teams …
On November 16 and 17, 2025, the second edition of the Carrousel de la Boulangerie took place at the Musée des Arts Forains. This intimate trade show, organized by Grands Moulins de Paris in collaboration with its partners, provided an opportunity for artisan bakers to meet the key players in their daily work. A look back at the event…
To celebrate the 60th anniversary of our Francine brand, our production sites organized a number of events throughout the year. Among them were open houses for employees’ families, which provided an opportunity not only to reconnect but also to introduce their loved ones to our expertise and share their passion for their work. These …
At Grupo Bimbo’s Global Vendor Meeting in Mexico, Grands Moulins de Paris received the “Best Supplier” award. This recognition highlights the quality of the work carried out with Bimbo QSR and the continuity of a long-standing, committed partnership with a major player in the global industrial bakery sector. Bimbo QSR, a division …
On Friday, December 5, representatives from Grands Moulins de Paris, Mauffrey, and Veynat officially announced the launch last January of two electric trucks for flour delivery routes to local bakeries and an electric tanker truck for bulk deliveries to one of our biscuit-making clients during an inauguration ceremony …
From December 2 to 4, the three grain ingredient experts presented their latest grain-based solutions at the Food Ingredients Europe 2025 trade show (Hall 7.3, Booth H31). As part of VIVESCIA, a leading French grain cooperative group, they are true experts in the wheat, barley, and corn sectors. Building on the success of …
Following its inaugural edition in 2023, which drew more than 300 visitors, the Carrousel de la Boulangerie returns on November 16 and 17, 2025, for a promising new edition, held in the heart of the Musée des Arts Forains, in the Salons Vénitiens. Come meet the key players in your daily life at an intimate event…
Our milling business involves turning wheat grains into flour. During this process, only part of the grain is used to produce flour; the other parts, which are just as valuable, are utilized in various ways. Let us explain it all! A wheat grain consists of three main parts: • …