At Grands Moulins de Paris, safety is at the heart of our culture and is one of our top priorities, supported by the entire team. Learn more about this through our profile of Sophie Schut, who oversees the coordination of safety initiatives. Sophie, could you introduce yourself and tell us about your background? I am the safety coordinator at …
Our bakery customers have several options for placing orders. Their primary point of contact is their local sales representative, and they can also place orders 24/7 via the marketplace at www.grandsmoulinsdeparis.com. They also interact frequently with the telesales team. Learn more about this role through the story of Krislène Richard, a telesales representative in Entraigues. …
Upstream Supply is an essential link in ensuring we deliver effectively to our customers. Learn about the roles of the teams within this division through an interview with Aline Chomilier, Director of Upstream Supply, who has been with Grands Moulins de Paris for eight years. Hello, Aline, could you introduce yourself and tell us about your career path? Hello! I’m Aline Chomilier, …
I am deeply committed to product quality; I believe it’s important to understand the entire process of creating a product, from wheat to the finished good. For me, taking care of the product means taking care of the consumer! As a quality control technician, I must identify all the defects and qualities of the wheat, which allows …
At Grands Moulins de Paris, there are more than 200 different roles. Since the milling industry is often seen as a very male-dominated field, we’re shining a spotlight on positions held by women, starting with a profile of a passionate and determined woman: Laëtitia Boutron, a production line supervisor in Briare. I’ve been working here for 15 years …
Let me introduce myself: “After earning a degree in Business with a specialization in Marketing from Toulouse Business School, I started out as a marketing and communications assistant at Eric Kayser bakeries. After four extremely rewarding years in the field, I decided to switch industries, working for a few months in tourism before returning to my first …
Let me introduce myself: After studying communications (EFAP Communication and a Master’s degree in Communication, Intercultural Studies, and New Technologies), I began my career as a multimedia project manager for various brands. I then spent nine years with the Euralis cooperative group, where I was in charge of internal and external communications for the division …
Let me introduce myself: “I hold a master’s degree from Sup de Co Reims (NEOMA), after which I volunteered to undergo training as a reserve officer at Saint-Cyr Coëtquidan. I then completed an apprenticeship leading to a CAP in Baking at the CFA in Versailles and earned a CAP in Pastry as an independent candidate. …
“Let me introduce myself: Before joining Grands Moulins de Paris, I studied food engineering in Nantes, followed by a one-year specialized master’s program in marketing at a business school, during which I worked part-time for the Francine brand. Since October 2020, I have held the position of product manager for artisanal bakery flours, miller’s mixes, and ingredients.” …
I work with many countries, including South Korea, China, Japan, Thailand, and Australia… A little about me: “After studying at a business school in France and holding my first job in the United Kingdom, I had the opportunity to complete a CAP in Pastry at Ferrandi to pursue my passion in this field…”