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!
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. . This course will take place in the presence of Frédéric Cassel, President of the 2013 pastry world champion French team.
Registration on ecole.moulinsviron.fr or by calling the commercial in charge of your sector.
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 blonde beer from the Chartrain country is the fruit of an innovative, anti-waste, short-circuit process and valorizes local know-how. The Eurélienne Rétrodor® is golden, naturally veiled and slightly hoppy. It offers a toasty nose and, at the end of the mouth, gourmand overtones: sweet, caramelized, dried fruit. A refreshing delight!
Alcohol abuse is dangerous for your health, consume with moderation.
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