Are you a Campaillette artisan baker or interested in becoming one? As a member of the network, take advantage of Campaillette's new operations, tailor-made to develop your sales and enhance your know-how: 6 turnkey kits to help you run your bakery throughout the year. Why promote your bakery with ...
Joining the Copaline network offers a number of advantages, including the possibility of easily animating your bakery throughout the year thanks to sales-generating operations that are easy to set up. Why promote your bakery with Copaline's new operations? Specially designed for Copaline members, the new 2021-2022 operations ...
Whether you're an artisan baker, pastry chef, adult retraining or even a passionate amateur, would you like to perfect your bakery or pastry skills? The Ecole de Boulangerie de Paris short courses are for you! Introductory courses for the general public Whether you're an enthusiastic amateur or an adult in the process of retraining... You want to learn the basics of baking, pastry-making, ...
In 2015, the Fédération des Entreprises de Boulangerie (FEB) launched an initial study into bread consumer purchasing behavior and expectations. 5 years on, the FEB wanted to update the results and identify changes in consumption patterns. In 2021, 2,125 bread consumers responded to the survey, ...
Grands Moulins de Paris is reinforcing its commitment to greater responsibility by jointly developing a 100% group channel in the soil conservation agriculture approach. This practice combines quality production in quantity, respect for the soil and its biodiversity, and greater recognition of farmers for their practices. Discover the testimonials of two ...
Thanks to its membership of the 10,500 farmers belonging to the Vivescia cooperative, Grands Moulins de Paris is reinforcing its commitment to greater responsibility by jointly developing a 100% group channel in the soil conservation agriculture approach. This practice combines quality production in quantity, respect for the soil and its biodiversity, and ...
Click-and-collect has been growing rapidly since the confinement and has become a real consumer trend. Convenient for consumers, this service also offers many advantages for your bakery. Read the testimonial from Monsieur Furet, artisan baker and Grands Moulins de Paris customer, who implemented this solution at ...
What training did you receive at the Ecole de Boulangerie et de Pâtisserie de Paris, and when? In 2016, I decided to retrain in bread-making. I completed a CAP Boulanger in 4 months, a training course for adults at the Centre de Formation GMP in Bercy.Why did you choose EBP and ...
Why did you decide to take this course? What was your objective? I wanted to do this training to improve the presentation of our dry products (viennoiserie, dry pastry) and to get advice on how to sell more products. How did the training go? The Point of Sale advisor came in one morning to ...
Can you introduce yourself in a few words? I was hired 12 years ago as an assistant R&D project manager at Grands Moulins de Paris following my end-of-studies internship as a food processing engineer. I then progressed within the department. Today, I'm a senior project manager with a team of five employees.