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 …
Anne and Hervé fell head over heels for the Campaillette concept. After becoming ambassadors for the network, they opened a delightful artisanal bakery in Richardménil (54), in northeastern France. La Maison Villa is a welcoming bakery that opens onto the shop. Anne and Hervé discovered the Campaillette concept in 2016. Artisans …
Franck Vernet, a Retail Advisor in the Rhône-Alpes region, explains the benefits of joining the Campaillette network. In a nutshell, what is the Campaillette network? Campaillette is the French people’s favorite network of independent artisan bakers*. It has nearly 1,400 members. Artisans who wish to join the network can do so at any time, …
Once again this year, Campaillette is sponsoring the show *LA MEILLEURE BOULANGERIE DE FRANCE*. Airing on M6 and available on M6 Replay, the commercial highlights artisan bakers, their expertise, and their products—the three pillars that form the foundation of Campaillette today. Last year, the show attracted more than 1.3 million viewers per broadcast day. A great …