From September 1 to 11, 2023, the Châlons Fair, the flagship event of the agricultural sector, brought together more than 750 exhibitors and attracted 206,000 visitors, establishing itself as the second-largest event in France after the Salon de l’Agriculture. For its 77th edition, VIVESCIA offered an exceptional immersive experience on a …
The Baguette: An Everyday Icon in French Life In France, for decades, the baguette has been more than just a simple food; it is an icon, an indispensable part of daily life and national culture that is deeply rooted in French society. For many …
Climate and Its Impact on Wheat In France, the area planted with soft wheat for the 2023 harvest is estimated at 4.77 million hectares (according to data from the Ministry of Agriculture and Food Sovereignty), representing a slight increase compared to last year (+2%) and remaining stable compared to the five-year average. …
A century-old miller that remains at the cutting edge with the introduction of electric trucks for deliveries to Parisian bakeries in partnership with the Mauffrey Group. Since May 2, 2023, two electric trucks bearing the Grands Moulins de Paris logo have been part of the flour delivery routes to the Île-de-France region and central Paris. An initiative …
Grands Moulins de Paris continues to strengthen its connection with its members through special events! https://youtu.be/a1_0zyglN_s Throughout the month of June, we organized Exclusive Days across France. Designed for Campaillette and Copaline members, the goal of these events was to rekindle our special bond with these customers …
Two days dedicated to artisan bakers to meet key partners in their industry at the prestigious Musée des Arts Forains! Immerse yourself in the enchanting world of Carrousel de la Boulangerie, where a whirlwind of discoveries awaits you! Join us at the Musée des Arts Forains to enjoy a variety of experiences: meet experts at the booths…
Grands Moulins de Paris offers its artisan bakers distinctive and well-known brands in the artisan baking sector to help them stand out from the competition and grow their revenue: Campaillette and Copaline. Every year, Campaillette and Copaline offer their members a new exclusive program. It is designed by and …
A successful product is worth sharing: A year and a half ago, we launched a new product called Campaillette Aux 2 blés in the Bordeaux region. Encouraged by the warm reception this product received, we decided to make it available to all our artisan bakers throughout …
At Grands Moulins de Paris, we like to think that the relationship between an artisan baker and their miller is unique. Our professions are as indispensable as they are inseparable. We share a love for the practical, and we always agree on what matters most: quality and taste. As a miller with a century of experience, the many years we’ve spent working alongside our customers have …
With a turnover rate of 47%[1], employee retention is a recurring challenge in the baking industry. To address this, training is a crucial step in the onboarding process that should not be overlooked. By implementing a few best management practices, employees remain loyal and the business benefits as a result. There are several ways to achieve this: • Focus on recruitment: …