Are you a Campaillette artisan baker, or would you like to become one? As a member of the network, take advantage of Campaillette’s new initiatives, designed specifically to boost your sales and showcase your expertise: 6 ready-to-use kits to help you bring your bakery to life all year round. Why bring your bakery to life with …
Membership in the Copaline network offers many benefits, including the ability to easily promote your bakery throughout the year with sales-boosting promotions that are easy to implement. Why promote your bakery with the new Copaline promotions? Designed specifically for Copaline members, the new 2021–2022 promotions …
Whether you’re an artisan baker, pastry chef, adult looking to change careers, or even a passionate amateur, do you want to hone your skills in baking or pastry making? The short courses at the Ecole de Boulangerie de Paris are perfect for you! Introductory courses for everyone: passionate amateurs, adults looking to change careers… Do you want to learn the basics of baking, pastry making, …
In 2015, the Federation of Bakery Businesses (FEB) launched its first study on the purchasing behaviors and expectations of bread consumers. Five years later, the FEB sought to update the findings and identify changes in consumption patterns. In 2021, 2,125 bread consumers responded to the survey, …
Grands Moulins de Paris is strengthening its commitment to greater sustainability by jointly developing a 100% group-owned supply chain based on soil conservation farming practices. This approach combines high-quality, high-volume production with respect for the soil and its biodiversity, while ensuring farmers receive greater recognition for their practices. Read the testimonials from two …
As one of the 10,500 farmers who are members of the Vivescia cooperative, Grands Moulins de Paris is strengthening its commitment to greater responsibility by jointly developing a 100% group-owned supply chain based on soil conservation farming practices. This approach combines high-quality, high-volume production with respect for the soil and its biodiversity and …
Click-and-collect has seen strong growth since the lockdown and has become a major consumer trend. Convenient for customers, this service also offers many benefits for your bakery. Read the testimonial from Mr. Furet, an artisan baker and Grands Moulins de Paris customer, who implemented this solution at …
What training did you complete at the Paris School of Baking and Pastry, and when? In 2016, I decided to switch careers to the field of breadmaking. I earned a CAP in Baking in four months through an adult education program at the GMP Training Center in Bercy. Why did you choose the EBP and …
Why did you decide to take this training course? What was your goal? I wanted to take this training course to improve the presentation of our baked goods (pastries, cookies) and get advice on how to sell more products. How did the training go? The Point-of-Sale Advisor came in one morning to …
Could you tell us a little bit about yourself? I was hired 12 years ago as an assistant R&D project manager at Grands Moulins de Paris following my internship at the end of my degree in food engineering. I then moved up within the department. Currently, I hold the position of senior project manager, leading a team of …