As part of our initiative for more responsible food practices, called “A TABLE,” we have been working for several years to source higher-quality eggs that better respect animal welfare. Free-range eggs: an important issue for consumers For several years now, consumers have become increasingly concerned about …
Sourdough is one of the oldest forms of grain fermentation. After falling out of favor for decades, sourdough is making a comeback in bakeries, not only in bread production but also in sweet doughs (brioches, pastries, pie crusts, etc.). Its many benefits justify its return to bakeries. Since 2014, the use of sourdough …
From September 23 to 27, 2021, the SIRHA trade show took place in Lyon: the international gathering for the restaurant, hospitality, and food industries. We were delighted to reconnect with our customers and showcase our latest innovations. A look back in photos. Grands Moulins de Paris: A 170-square-meter booth! We welcomed you to a booth …
The 75th edition of the Châlons Fair took place from September 3 to 13. The Châlons-en-Champagne Fair, France’s second-largest agricultural fair, is a must-attend event for nearly 800 exhibitors, companies, and public and private organizations. With more than 2 million visitors over the past 10 years, it is the event …
Following the cancellation of the 2020 event, we are delighted to welcome you back to SIRHA in Lyon from September 23 to 27, 2021, for the 20th edition of this global gathering of the restaurant and hospitality industries! SIRHA is the industry’s largest trade show and features numerous competitions to recognize the profession’s top talent…
VIVESCIA AND GRANDS MOULINS DE PARIS HOST UNESCO TODAY AND CELEBRATE THE BAGUETTE! At the end of March, through Culture Minister Roselyne Bachelot, France nominated the baguette for inclusion on UNESCO’s Intangible Cultural Heritage (ICH) list. As part of the study of …
In 2019, after 100 years in business, Grands Moulins de Paris redefined its brand positioning to better highlight the brand’s core values. This ambition is based on two complementary pillars: • Emphasizing the company’s ownership by cooperative farmers; • Highlighting the relationship that Grands Moulins de Paris maintains every day …
As part of the “Routes des Blés” event held in June 2021, Grands Moulins de Paris took some of its clients—artisan bakers, major accounts, industrial clients, and supermarket bakery chains—to meet with farmers. From fork to fork: “A special moment where people come to learn and leave with…”
In 2021, Grands Moulins de Paris is launching the Sélection line: carefully selected products offering unparalleled quality. This new line will allow you to give free rein to your creativity with premium ingredients and flours. Interview with Marie-Aude Lebrun, Head of Marketing and Corporate Communications, who launched the Signature line. Could you introduce yourself in a few words…
The “Pépites de la Boulangerie” competition has been organized annually since 2020 by Honoré Le Mag magazine in partnership with the Cercle d’Etudes de Boulangerie-Pâtisserie (CEBP) to recognize creative food products, equipment, and packaging tailored to the world of baking and pastry. Our new Berrouga miller’s blend participated in the second edition of “Pépites de …