At the heart of the wheat-flour-bread chain
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, the entire Grain Community has been driven by the same desire to undertake and progress in the service of a mission: to feed people. Every day, farmers and VIVESCIA employees are committed to innovating for more sustainable agriculture and food.
Grands Moulins de Paris shares VIVESCIA's values
These values are like a compass to help us keep a sense of the cooperative project to which we are linked, and to project ourselves into a common future.
It's the pleasure of sharing ideas and building effective solutions together, to achieve our goals and meet the challenges of tomorrow.
It's the desire to build our future with boldness and agility, by surpassing ourselves, creating, innovating and taking controlled risks.
It's the choice to be ourselves by being true and fair in our relationships. It's knowing how to challenge ourselves while respecting people, cultures, rules and the environment.
It's the will to anticipate, to act and to pass on a long-term vision, with patience and determination.
The wheat route
Every year, Grands Moulins de Paris organizes field meetings between its customers and farmers.
"We open a bag of flour. But before that, there's a lot going on. The "Route des Blés" allows us to learn about the history of grains. It's important to me that VIVESCIA is farmer-owned, that the flour comes from a French Coop, and that Grands Moulins de Paris works with French farmers, giving priority to local wheat. These are powerful arguments when I talk to my customers.
Thomas Svanderartisan bakerger
Video retrospective :
and testimonials from participants:
- Our customers, artisan bakers in the Eastern region :
- Rodolphe Landemaine, baker and pastry chef, manager of Maison Landemaine bakeries:
- Puratos:
- Agromousquetaires:
- Ménissez: