At the heart of the wheat-flour-bread industry
Grands Moulins de Paris is owned by the 9,000 farmers in northeastern France who are members of the VIVESCIA cooperative group and who carefully cultivate grain. Grands Moulins de Paris is thus a key link in the French wheat supply chain, from farm to table.
VIVESCIA is an international agricultural and food cooperative group with €3.8 billion in revenue (as of June 30, 2025) and 4,000 employees (as of January 31, 2026), spread across 14 countries. Specializing in the cultivation and processing of grains and ingredients, with several agri-food subsidiaries:
For over 100 years, our entire grain community has been driven by a shared spirit of entrepreneurship and a commitment to progress in pursuit of a single mission: to feed the world. Every day, VIVESCIA’s farmers and employees work tirelessly and innovate to promote more sustainable agriculture and food systems.
The values of VIVESCIA shared by Grands Moulins de Paris
These values serve as a compass to help us stay true to the cooperative mission we share and to look toward a common future.
We take pleasure in sharing our ideas and working together to develop effective solutions that will help us achieve our goals and meet the challenges of tomorrow.
It is the desire to build our future with boldness and agility, by pushing ourselves to new heights, creating, innovating, and taking calculated risks.
It means choosing to be true to oneself while being honest and fair in our relationships. It means being open to self-reflection while respecting people, cultures, rules, and the environment.
It is the commitment to plan ahead, take action, and pass on our knowledge with a long-term vision, guided by patience and determination.
The Wheat Trail
Every year, Grands Moulins de Paris organizes field visits for its customers and farmers.
“We open a bag of flour. But before that, a lot happens. The Route des Blés lets you learn the whole story behind the grains. It’s important to me that VIVESCIA is owned by farmers, that the flour comes from a French cooperative, and that Grands Moulins de Paris works with French farmers, prioritizing local wheat. These are compelling points when I speak with my customers.”
Thomas Svander, master baker
Retrospective video:
and testimonials from participants:
• Our customers, artisan bakers in the Eastern region:
• Rodolphe Landemaine, baker and pastry chef, manager of the Maison Landemaine bakeries:
• Puratos:
• Agromousquetaires:
• Please: