C’est LA période clé de l’année chez Grands Moulins de Paris ! Nos équipes se mobilisent depuis déjà plusieurs semaines dans nos moulins pour analyser, tester et ajuster les nouvelles moutures. Entre essais de laboratoire et panifications de contrôle au fournil, découvrez les premières tendances de cette récolte 2026. Du grain de blé à la …
L’École de Boulangerie et de Pâtisserie de Paris confirme cette année encore sa position d’école référente sur le secteur avec ce taux de réussite historique de 98%, preuve de notre promesse : former les futurs talents de la boulangerie et de la pâtisserie française au plus haut niveau. L’excellence au cœur de la filière blé-farine-pain …
In your line of work, every gram of raw material and every minute counts. Yet, between managing batches and serving customers, accurately calculating profitability often takes a back seat. To break this vicious cycle and offer artisans a precise solution, as part of our program …
At Grands Moulins de Paris, we are committed to supporting the success and profitability of your bakery every day. In the face of a challenging economic climate, where operating expenses—and energy costs in particular—are putting a heavy strain on your profit margins, we are dedicated to providing you with practical solutions! That is why, in …
Baptiste and Timothé, our clients and founders of the Les Intrépides bakery, are the 2026 grand prize winners of the TV show “La Meilleure Boulangerie de France,” broadcast on M6! A Story of Trust and Partnership This victory is the culmination of a wonderful human journey that began in late 2024, when they first opened the doors of…
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 …