Let me introduce myself
“Before joining Grands Moulins de Paris, I studied food engineering in Nantes, followed by a one-year specialized master’s degree 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.”
WHEN DID YOU JOIN GRANDS MOULINS DE PARIS, AND WHY?
I joined Grands Moulins de Paris in 2019, initially to work on the Francine brand, which is the market leader in its category and enjoys a very positive and responsible image among consumers. I then moved on to work on the line aimed at artisan bakers, which is a very interesting market undergoing significant change.
PRODUCT MANAGER: WHAT DOES YOUR JOB ENTAIL?
My role within the organization is to manage the day-to-day operations of my product line: supporting existing products, launching new innovations, implementing new regulations, and analyzing product performance. To address these challenges, I rely on expertise from across the company. As a result, I work closely with many different departments, and that’s what I enjoy most about my job: understanding the challenges each one faces.
WHAT IS YOUR DAILY ROUTINE LIKE?
It’s VERY varied: I spend a lot of time in meetings discussing projects with my colleagues, I prepare for upcoming launches (sales forecasts, pricing, marketing communications, etc.), I update documents as products evolve, I take part in tastings and photo shoots, I stay informed about market trends, and above all, I handle any urgent issues that arise with the product line.
WHAT ARE YOU MOST PROUD OF SINCE JOINING THE COMPANY?
What I'm most proud of is maintaining healthy relationships with the people I work with every day, helping our products grow, and growing as a person myself every day!
WHAT IS YOUR FAVORITE GRANDS MOULINS DE PARIS PRODUCT?
These are products from the Cœur d’Epi line, co-created with Vivescia, made with wheat grown using conservation tillage methods. For me, the future of our food depends on all stakeholders in the supply chain contributing their best expertise, and that is what these products represent to me—from the farmer to the artisan baker, including the agricultural cooperative and the miller!
3 WORDS TO DESCRIBE GRANDS MOULINS DE PARIS?
Encounters, learning, expertise.
