A few months ago, Campaillette presented its new concept of artisan bakeries, and the first bakery in the concept opened its doors in Paris. Today, Campaillette brings you images of the concept, an interview with Laurent Roperh and first impressions from consumers. After just a few months in business, the results are astonishing: "the visionary concept ...

Created in 2003 by Grands Moulins de Paris and the Ecole de Boulangerie et de Pâtisserie de Paris (EBP), 2015 was the 13th year of this competition, which continues to be a great success with future young artisan baker entrepreneurs. The competition welcomes ambitious and passionate young bakers, whether solo, in association or ...

A different approach to artisan bakeries Campaillette is proud to present its new concept for artisan bakeries. From now on, it's the artisan baker who takes the floor and creates a link with his customers, in a boutique focused on showcasing his products and artisan know-how. The first boutique of the ...

A BRAND THAT EMBRACES NATURE Copaline unveils its new identity to reinforce, more than ever, its positioning as a brand that embraces nature. In response to the eco-conscious concerns of today’s consumers, Copaline offers artisan bakers a unique way to express themselves within their bakeries. When consumers walk through the doors of a Copaline bakery, they …

Simplify your daily routine with a T65 Tradition flour that offers exceptional hydration and excellent fermentation tolerance. The French Tradition baguette accounts for 27% of total baguette sales in artisan bakeries across France. Attentive to market trends, Moul-Bie responds by offering its customers an additive-free T65 Tradition flour, in accordance with …