The Mills - Moulins Viron

In the heartland of Beauce, at Moulins Viron, we defend the milling traditions that were passed down through generations. Our rich legacy and our innovative audacity create durable trust.

Our values

V - VALUE OF TRADITIONAL MILLING

The value of traditional milling is a testimony to our dedication to and respect of artisanal practices. It is a precious legacy that we strive to protect, honor and promote through our support for our partners and clients.

I - INNOVATION, ALWAYS

Continuous innovation is what drives us. Our millers, our bakers and our collaborators constantly commit to staying on the cutting edge of the market’s evolution in order to meet our customers’ changing needs

R - RESPONSABILITY TOWARDS OUR ENVIRONMENT

Responsibility towards our environment by favoring the creation of new 100% French flours, free from storage pesticides and insecticides. We actively invest in the eco-responsible wheat subsidiary and work on developing a platform dedicated to ancient varieties in order to tackle the environmental challenges of today and tomorrow.

O - ORIGINALITY OF OUR FLOUR RANGE

Originality shines in our range of flours by offering a large diversity of cereal-based products that combine tradition and innovation. Originality is our signature, whether in our historical ranges or our innovative creations.

N - NUTURING CONSUMER TRUST

Nurturing our customers’ trust in order to offer authentic 100% French products that are healthy and eco-friendly. Our goal is to exceed consumers’ expectations for their greatest satisfaction.

Our legacy

2024

Moulins Viron overhauls its packaging system by installing a new packaging unit in order to guarantee the quality of its products.

2022

The Moulins Viron School receives a Qualiopi certification for training initiatives. (Certification renewed in September 2023).

2020

100% of the wheat and rye milled by Moulins Viron are free of storage pesticides.

2019

The creation of “eco responsible wheat” aims to be used as a medium between two producers: the farmer and the baker. Listening to the farmers while also meeting the consumers’ expectations is the goal.

2018

Moulins Viron and the « Moisson d’Avenir » organization inaugurates the ancient grains platform. By bringing back 120 forgotten varieties, this initiative promotes these varieties and helps refine blends whiles offering flours that retrace the history of cereals to bakers.

2014

With respect to the traditional stone-grinding method, the “Les Farines d’Emile” range of products is created: 3 organic stone-ground flours (wheat, rye and spelt). The Saumeray Mill then receives an Organic certification – organic agriculture label – by Bureau Veritas.

1995

Alexandre Viron becomes the President of Moulins Viron.

1993

Following the 93-1074 decree of September 13, 1993 (Décret Pain 1993, “1993 Bread Decree”), the Rétrodor – which was also considered avant-garde – becomes the first “Tradition Française” baguette.

1975

Philippe Viron transforms the Lecomte Mill into a modern structure: Moulins Viron.

1927

Edmond Viron buys the Lecomte Mill in Le Coudray (28).

In the late 19th century

Emile Viron is the author of Etude sur la situation et l’avenir des petits moulins en France (“Study on the situation and the future of small mills in France”); he settles in Vernouillet (28).

1816

Joseph Viron is registered as a miller in the Châteaudun region (28).

Our sector initiatives

Moulins Viron has always advocated for high-quality milling by offering not only
additive-free and improver-free flours but also 100% French wheat
from the Beauce and Eure-et-Loir regions.

By working closely with our raw material suppliers, we aim to provide you with:

> 100% of the wheat and rye milled in our facilities are certified storage insecticide-free
> Les Farines d’Émile are 100% French and 100% Organic

MOISSON D’AVENIR

In 2018, Moulins Viron once again committed to biodiversity by partnering with Moisson d’Avenir, which studies ancient and heritage grains and operates an experimental platform in Beauce. Over the years, a series of experiments and crops have allowed us to develop our first range of grand cru flours, which was launched in 2020.

The range includes: Rouge de Bordeaux, Épeautre, Khorasan, Engrain, Amidonnier, Blé des Vosges, Rouge du Roc, Rouge d’Épernay, Touselle Rouge de la Drôme, Seigle Cadi, Rouge de la Gruyère, and Oberkulmer.

Ambitions

Acting as intermediaries between the field and the bakery, the breeders and their mixers.
Understanding and learning, uniting us, restoring value and meaning to our food.
Encouraging us to analyze and explain the benefits of ancient varieties.
Rediscovering the principles of labor, color, and organoleptic values.

Highlights

2017: Meeting with Bernard Ronot, President and founder of the Graines de Noé association.
October 2017: Experimental sowing of 120 varieties of wheat and rye in Brou (28).
July 2018: Inauguration of the platform with our clients and partners.
October 2018: Second sowing of 120 varieties of wheat and rye.
July 2019: Discovery of the flours and first bread-making trials.
October 2019: Over 100 varieties of seeds planted in Brou, including Einkorn, Rye, and various types of Red wheat.
June 2020: Tasting of 45 bread-making tests in the presence of Steven Kaplan and our R&D team.
July 2020: Third harvest from the ancient seed platform.
July 2021: Fourth harvest from the ancient seed platform.

BLES-ECORESPONSABLES-page-les-moulins-new-blanc

BLÉ ÉCO RESPONSABLE

In 2019, as part of a signed roadmap initiated by the Prefecture and in partnership with key stakeholders in the agricultural sector (Chamber of Agriculture, Departmental Directorate of Territories, Agricultural Cooperatives, Chartres Métropole, etc.), Moulins Viron embarked on a cultural and environmental initiative through an ambitious “eco-responsible” specification.

The goal is to act as an intermediary between two producers: the farmer and the baker, while meeting consumer expectations.

Objectives

Incorporate a portion of eco-responsible wheat into Tradition flours in the short term.
Meet all milling needs in the medium to long term.

We aim to establish a wheat production method specific to Moulins Viron and preserve water reserves in the Beauce region.

Process

Complete ban on controversial substances (e.g., dough improvers,…).
Reduce chemical use in crop management (exceptional treatments).
Decrease nitrate inputs.