An innovative assembly for a bread in tune with the times, with eating well and eating good. From the meeting of Moulins Viron and Marie and Olivier Blanchard, cereal farmers who diversified in the production of legumes and converting to organic farming, was born a flour 100% from Beauce and Eure et Loir, 100% […]
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Entries by JeanM
Find us from 8 to 10 October 2018 at DGF Normandy in Rouen for a first of its kind “open doors”, also in partnership with Ducorbier Matériel. You will be able to attend demonstrations of bread-making without additives carried out by our bakers, as well as workshops “Snaking and cocktail party” and “Logs and seasonal […]
For this new year 2018, our bakers have designed a new recipe: apple and cider bread. A tribute to this fruit, an accomplice to the daily baker. Do not hesitate to make this recipe in partnership with a local producer for a product “short circuit” and “direct from the producer”.
Moulins Viron wishes you an excellent and happy new year 2019, crunchy, gourmet and delicious!
Give your breads, biscuits, buns and other a delicate and typical flavor with chestnut flour! Selected by Moulins Viron, made for generations by a family business in Piedmont, which dry chestnuts slowly over a wood fire, the flour is gluten-free, low in fat, full of vitamins and essential nutrients and above all .. delicious.
Our “Christmas Showcase under the Snow” kit is available. Silhouettes of fir and house, stars, stickers (sledges, gift packages …), an 8 meter light garland… This kit includes all the necessary decorations necessary to transform your shop windows in a winter wonderland. Have fun decorating!
Olivier Delaneau, at the head of the Mr. Fernand bakery (that needs no introduction) and faithful partner of Moulins Viron, explained on Public Sénat his passion for the bakery profession in the show Le magazine de l’emploi. Watch below! You can watch the whole show on Public Sénat.
Congratulations to our partner Arnaud Delmontel! The famous baker of the rue des Martyrs (Paris) won 5th place of the 2018 National Organic Bread Contest, held on September 18th. He even gets first place if only award-winning Parisian bakers are considered. His organic breads are produced with our organic Emile Flours.
The Christmas training session will take place this year from Monday 15th to Wednesday 17th of October. On the program: ever more innovative recipes to seduce your customers, a bread for every festive meal, authentic and gourmet logs, and a program for sales teams to promote your store and your products during the holidays. . […]
You know the Rétrodor®, the first Tradition Française baguette; you will have to familiarize yourself with the Eurélienne Rétrodor®. No, it is not a new flour from Moulins Viron, but a craft beer, traditionally produced by the Chandres farm-brewery in Sours (28). Developed by adding barley grown by the farm and … Retrodor® baguettes, this […]