The legume bread: A magical mix of vegetable protein!

 

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% from France, without additives nor artifices.

First of its kind “open doors” in Rouen

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 desserts”.

From October 8 to 10, 2018, from XX hours to xx – DGF Normandie, 2 rue de la Scierie, 76530 Grand Couronne.

A new recipe: the apple bread

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”.

 

Cyril Lignac’s and Des Gâteaux et du Pain’s croissants selected by AD magazine

 

Where to find the most gourmet croissants in Paris?

Posted on WEDNESDAY, JANUARY 30, 2019

by Fanny Guénon des Mesnards

 

Crisp, not (too) fat but rich in butter, golden dough and well drawn … It is not always easy to find the perfect croissant. These meet all the criteria!

Cyril Lignac

Made with flour from Moulins Viron – renowned for its expertise in the selection of the best wheats -, Cyril Lignac’s croissant is one of the best in Paris. The rest time of the dough, respected to the minute, guarantees the light flakiness of the pastry.

La Pâtisserie de Cyril Lignac, 2, rue de Chaillot, 75116 Paris. www.gourmand-croquant.com

 

Des Gâteaux et du Pain

With its butter croissant with salt of Guérande, Claire Damon achieves a faultless performance.

Des Gâteaux et du Pain, 89, rue du Bac – 75007 Paris – France. www.desgateauxetdupain.com

Saturday, February 2nd, celebrate the Chandeleur

 

Savory and sweet crêpes!

Do not forget to celebrate the Chandeleur on Saturday, February 2nd!

Pancakes, donuts, bugnes… exclusively homemade!

 

New year for the Moulins Viron training school

The 2019 training sessions are opened for reservation!

Do not hesitate and register quickly on https://ecole.moulinsviron.fr/#calendrier or ask your commercial contact for our brochure
New in 2019 : package deals!

Pick from our three different packages for the training sessions that interest you, and we’ll deal with the rest!

Your advantages:

* Attractive prices

* Your team’s motivation

* Only one support application for all the sessions

Best wishes!

 

Moulins Viron wishes you an excellent and happy new year 2019, crunchy, gourmet and delicious!

The chestnut flour is back for the holidays

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.

Tous à vos vitrines !

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 on Public Sénat

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.