For decades, we have held a strong relationship with bakers and gastronomy professionals, and we fully adhere to the principles that unify them and the consumers: proximity, quality, and traceability of the products…
For six generations, we have innovated and reinforced our expertise, with every step’s foundation being the search for excellence: rigorous wheat selection from Beauce and Eure-et-Loir, sourcing organic wheat in France, a rigorous blend that favors a daring grind, combining tradition and modernity.
– Alexandre Viron, President of Moulins Viron
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.