Welcome

We maintain a decades-old, strong relationship with bakers and gastronomy professionals, and fully adhere to the principles that unite them with consumers: proximity, quality, products traceability…

For six generations, we have been innovating and strengthening our know-how, guided at every step by the pursuit of excellence: a stringent selection of wheats from Beauce and Eure-et-Loir; a supply of organic cereals in France; a rigorous assembly that promotes an audacious milling, combining tradition and modernity.

Calling back to this history, and the better to meet consumers’ new expectations, the Minoteries Viron become again the Moulins Viron. “Innovation is sometimes a simple return to the roots “, as the story of Rétrodor shows.

Partner of Moisson d’Avenir

The association Moisson d’Avenir has a twofold objective: to promote dialogue between the wheat-flour-bread industry (farmers, millers, bakers, consumers…) and to evaluate the bread-making and organoleptic qualities of varieties forgotten by productivity-based agriculture. The association operates in Brou (28) an educational platform of more than 2,000 m2, on which are planted 120 varieties of wheat and rye.

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The legume bread: a magical mix of vegetable protein!
News - March 6th, 2019
An innovative assembly for a bread in tune with the times
Read More
Cyril Lignac\'s and Des Gâteaux et du Pain\'s croissants selected by AD magazine
News - January 30th, 2019
Congratulations to Cyril Lignac and Claire Damon for the selection of their croissants by AD magazine
Read More
Saturday, February 2nd, celebrate the Chandeleur
News - January 25th, 2019
Our crêpes and donuts recipes
Read More
New year for the Moulins Viron training school
News - January 25th, 2019
Our 2019 training courses are available. Book your tickets quickly on our website
Read More
The legume bread: a magical mix of vegetable protein!
News - March 6th, 2019
An innovative assembly for a bread in tune with the times
Read More
Cyril Lignac\'s and Des Gâteaux et du Pain\'s croissants selected by AD magazine
News - January 30th, 2019
Congratulations to Cyril Lignac and Claire Damon for the selection of their croissants by AD magazine
Read More
Saturday, February 2nd, celebrate the Chandeleur
News - January 25th, 2019
Our crêpes and donuts recipes
Read More
New year for the Moulins Viron training school
News - January 25th, 2019
Our 2019 training courses are available. Book your tickets quickly on our website
Read More

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If you are not already a Moulins Viron client, do not hesitate to contact us to ask for more information.