With an updated digital offer, the extended market dominance of Francine, and the acceleration of work on developing supply channels to deliver on its customers expectations, the year was certainly a busy one, and the impressive results reflect the efforts made!
The financial performance of Grands Moulins de Paris is improving thanks to the effort, agility and remarkable resilience shown by its teams in what has been a turbulent trading environment. The company’s overall performance is right on forecast. At the same time, Francine has set a new historic high in terms of market share.
The ongoing production and logistics progress projects advanced further during the year. Particular efforts were focused on digital solutions, and especially the e-commerce website for artisan bakers, which was redesigned in September to deliver an improved user experience.
As the flour specialist with more than a century of experience, Grands Moulins de Paris continues to make its expertise available to bakers so that they can offer their customers innovative recipes for traditional French breads, pâtisseries, viennoiseries and snacks. Recent developments at Grands Moulins de Paris include building on the qualities of the Berrouga blend, launching several new products in its Sélection range, and expanding its organic range with the addition of new products and services to facilitate the certification of artisan bakers.
Grands Moulins de Paris continues to promote its distinctive qualities and agricultural roots by going even further in its commitment to responsibly sourced and local flours. Soil conservation agriculture CRC® accreditation, organic agriculture, Label Rouge accreditation and HEV...
The challenge is to reconcile the expectations of consumers looking for authenticity and naturalness, who pay close attention to the origin of the products they buy, and those of customers who are looking beyond labels, to find simple, high-quality flours that allow them to express their expertise. The success of the Grands Moulins de Paris Wheat Route trip was confirmed this year, with double the number of artisan baker customers taking up the opportunity.