Les Recettes de Mon Moulin is expanding its product lineup with several new additions to its snack range. The brand now offers three new soup recipes and a new hot meal option. Perfect for lunch or dinner, these ready-to-serve options are ideally suited to meet your customers’ current needs. The new soups …
Becoming a Copaline artisan baker means offering simple products that closely align with the concerns of today’s consumers. Respect for nature, simplicity, ingenuity, and solidarity: these are the four values to which Copaline is committed. Combining the expertise of artisan bakers with healthy, eco-friendly products is the key to the concept’s success …
This year, our brand decided to revamp its panini lineup. This "makeover" focused in particular on the panini bread, enabling these star products of the snack aisle to better meet consumers’ evolving expectations. Discover our revamped panini lineup and win over your bakery’s customers with …
Grands Moulins de Paris has adopted a Clean Label approach across its various product lines. After switching our Moul-Bie mixes to natural flavors and colors, the latest products to be included in this initiative are the traditional French flours Campaillette, Copaline, and Moul-Bie. They allow you to bake well-balanced, rich baguettes …
With more than 1,500 bakeries today, the Campaillette network has won over French artisan bakers. But what is the secret to its success? A modern and welcoming concept. When asked why they chose the Campaillette network, many members—such as Stéphane Grotter, a baker in St. Laurent de la …
Snacking: A Key Challenge for Bakery Restaurants. In 2018, diversifying meal offerings became a major challenge for bakery restaurants. To help you seize this opportunity and cater to every meal time of the day, we’re offering six innovative and delicious recipe ideas—both sweet and savory—for …
In 2018, it’s all about snacking! More than just an opportunity, it’s a real challenge for all artisan bakers. A standout in the catalog: hot dishes. Developed specifically for the artisan bakery market, this new “Les Recettes de Mon Moulin” line ensures an authentic and appealing look in your display window thanks to its …
Starting in November, all eyes are on the Campaillette Sarmentine, which has been revamped for an even more indulgent experience! The one-of-a-kind baguette with four croutons has been upgraded thanks to a new recipe featuring the rich flavor of toasted sesame seeds. The product is now even more indulgent, with more pronounced flavors that linger longer on the palate. This …
Based in Tergnier (Aisne, Hauts-de-France) as bakers for nearly 15 years, Yves and Véronique Crételle decided to breathe new life into their business last August by renovating the interior of their shop, “Au Pain d’Antan.” Impressed by the Copaline concept, they opted for a Complice de la …
EXCELLENT BAKING QUALITY IS ON THE HORIZON THIS YEAR Following the new harvest and the incorporation of the new wheat varieties into our products, we are pleased to share the 2017 Harvest Update, which highlights the key trends at the start of this season. Indeed, quality is on the horizon this year thanks to favorable weather conditions that have…