Two days of creativity and technical skill To celebrate the 60th anniversary of the Francine brand, students from the Paris School of Baking and Pastry took part in a unique challenge organized in partnership with our iconic Francine brand. On October 9 and 10, students in the Professional Certificate (BP) in Baking and the Professional Certificate …
Grands Moulins de Paris is joining forces with the Ligue contre le Cancer. As it does every year, Pink October is a key time for raising awareness and demonstrating commitment. In 2025, we are renewing our partnership with the Ligue contre le Cancer to support research, promote early detection, and provide support to those affected by the disease and …
Launched in 2022, Francine’s sustainability initiative, called “RACINE,” was developed in collaboration with consumers (more than 2,000 in total), building on the commitments made by Grands Moulins de Paris through its Link by GMP program. As a leading brand renowned for its expertise, Francine is also committed to…
Discover Croisé des Temps: our new miller’s blend featuring four heirloom grains (spelt, khorasan, buckwheat, and rye). A bread that bridges the past and the present: a rustic recipe and appearance inspired by the breads of yesteryear, designed to meet the expectations of today’s consumers. A bread with a unique character, featuring a crispy crust and a crumb …
From September 13 to 17, 2025, Grands Moulins de Paris participated in the International Baking Industry Exposition (IBIE) in Las Vegas. This is the largest event dedicated to the baking industry in the Western Hemisphere. Our participation provided an opportunity to showcase our innovations, meet with our partners, and highlight the expertise of …
From August 29 to September 8, 2025, the 79th edition of the Châlons Fair once again attracted more than 200,000 visitors and 750 exhibitors, reaffirming its status as France’s second-largest agricultural fair. Once again this year, Grands Moulins de Paris highlighted the richness of the wheat-flour-bread sector…
This year, the harvest proved to be generally satisfactory, both in terms of quantity and quality. In fact, seedling emergence was aided by regular rainfall and a mild winter. The dry spring helped limit the spread of disease, though it did cause localized water stress. Finally, thanks to plenty of sunshine …
Following its inaugural edition in 2023, which drew more than 300 visitors, the Carrousel de la Boulangerie returns on November 16 and 17, 2025, for a promising new edition, held in the heart of the Musée des Arts Forains, in the Salons Vénitiens. Come meet the key players in your daily life at an intimate event…
Our milling business involves turning wheat grains into flour. During this process, only part of the grain is used to produce flour; the other parts, which are just as valuable, are utilized in various ways. Let us explain it all! A wheat grain consists of three main parts: • …
Invisible yet essential, compressed air plays a central role in the operation of our mills. It is used to clean filter sleeves (by blowing air to dislodge accumulated flour), power pneumatic equipment, and loosen flour during bulk loading so that it flows easily. In short, it’s everywhere… …