A few months ago, Campaillette introduced its new artisanal bakery concept, and the first bakery under this concept opened its doors in Paris. Today, Campaillette presents the concept in pictures, an interview with Laurent Roperh, and consumers’ first impressions. After just a few months in business, the results are stunning: “the visionary concept …

Founded in 2003 by Grands Moulins de Paris and the Paris School of Baking and Pastry (EBP), 2015 marked the 13th year of this competition, which continues to be a huge hit with aspiring young artisan bakers. The competition welcomes ambitious and passionate young bakers and pastry chefs, whether competing individually, in teams, or …

A fresh take on artisanal baking Campaillette is proud to introduce its new concept for artisanal bakeries. Now, it’s the artisan baker who takes center stage and connects with customers in a shop designed to showcase their products and artisanal expertise. The first shop 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 in France. Attentive to market trends, Moul-Bie responds by offering its customers an additive-free T65 Tradition flour, in accordance with …