At the heart of the wheat-flour-bread sector
Grands Moulins de Paris belongs to the 9,000 farmers in the North-East of France, owners of the VIVESCIA cooperative group, who carefully cultivate the grain. Grands Moulins de Paris is thus a key player at the heart of the French wheat sector, from fork to fork.
VIVESCIA is an international agricultural and agri-food cooperative group with a turnover of 3.8 billion euros (as of June 30, 2025) and 4,000 employees (as of January 31, 2026), spread across 14 countries. Specialized in the cultivation and valorization of cereals and ingredients with several agri-food subsidiaries:
For over 100 years, an entire Grain Community has been driven by the same desire to undertake, to progress in service of a mission, that of feeding people. Every day, farmers and collaborators of VIVESCIA commit and innovate for more sustainable agriculture and food.
The values of VIVESCIA shared by Grands Moulins de Paris
These values are like a compass to maintain the direction of the cooperative project to which we are linked and to project ourselves into a common future.
It is a pleasure to share our ideas and build effective solutions together, to achieve our goals and tackle tomorrow's challenges.
It is the desire to build our future with boldness and agility, by surpassing ourselves, creating, innovating, and taking calculated risks.
It is the choice to be oneself by being true and fair in our relationships. It is knowing how to question ourselves while respecting people, cultures, rules, and the environment.
It is the will to anticipate, to act and to pass on knowledge in a long-term vision, with patience and determination.
The wheat road
Every year, Grands Moulins de Paris organizes meetings in the field between its clients and farmers.
“We open a bag of flour. But before that, a lot of things happen. The Route des Blés allows us to know the whole story of grains. It is important for me that VIVESCIA belongs to farmers, that the flour comes from a French Coop, that Grands Moulins de Paris works with French farmers by prioritizing local wheat. These are strong arguments when I address my clients.”
Thomas Svander, artisan baker
Retrospective video:
and the testimonials from the participants:
• Our clients, artisan bakers from the East region:
• Rodolphe Landemaine, baker and pastry chef, manager of the Maison Landemaine bakeries:
• Puratos :
• Agromousquetaires:
• Mention: