In the spotlight at Foricher

All the latest Foricher news: baker interviews, studies, Yvon Foricher's words...

Behind the scenes

Professions in the Wheat–Flour–Bread sector: the same high standards of quality and traceability

Farmers, cooperatives, millers, artisan bakers and bread lovers are the lifeblood of this wheat–flour–bread sector. Together, they help to preserve a gastronomic and artisanal heritage that is recognised throughout the world.

Behind the scenes

Supporting independent milling and helping artisan bakers preserve the wheat–flour–bread supply chain.

Being an independent miller is not just about producing high-quality flour. It means committing yourself every day to sustaining the wheat–flour–bread supply chain and supporting artisan bakers at every stage of their journey: training, setting up their business, growing their business and passing on their expertise.

Aerial view of the Moulin des Gaults, Foricher – Les Moulins

Behind the scenes

Inside the mill: the miller’s trade, as told by Arnaud Sorin

It is here that French wheat continues its journey through the supply chain. The miller does more than simply turn grain into flour. He anticipates future needs, selects the wheat, creates blends in collaboration with his partners and brings out the grain’s full potential to produce flours tailored to the requirements of artisan bakers.

aerial image of the harvest, farmers, CRC sector

Behind the scenes

From the fields to the mill: how farmers, cooperatives and millers ensure the quality of their flour

How do agricultural cooperatives support farmers and millers? Find out about the key roles in the wheat–flour–bread supply chain.

Behind the scenes

Discover the professions behind the Wheat–Flour–Bread supply chain

Behind every flour are dedicated people who share the same commitment: supporting a responsible supply chain. Through this series of short documentaries, Yvon Foricher invites you to discover the professions that help preserve the excellence of French bread and promote artisan baking expertise in France and around the world. In just four minutes, meet the people whose passion and commitment bring this remarkable human adventure to life

In the spotlight at Foricher

Professions in the Wheat–Flour–Bread sector: the same high standards of quality and traceability

Supporting independent milling and helping artisan bakers preserve the wheat–flour–bread supply chain.

Inside the mill: the miller’s trade, as told by Arnaud Sorin

From the fields to the mill: how farmers, cooperatives and millers ensure the quality of their flour

Discover the professions behind the Wheat–Flour–Bread supply chain

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