The quality of bread or pastries never depends on any one trade alone. It is the result of an industry in which every professional shares the same high standards: adhering to strict specifications, accepting inspections, constantly reviewing their practices and passing on the very best of their expertise.
Farmers, cooperatives, millers, artisan bakers and bread loves are the lifeblood of this wheat–flour–bread supply chain. Together, they help to preserve a gastronomic and artisanal heritage that is recognised throughout the world.
Through this documentary series, the team at Foricher – Les Moulins set out to meet the professionals working in this sector in order to gain a better understanding of what unites them and to shine a light on their professions.
The Wheat – Flour – Bread supply chain, by Foricher – Les Moulins
A shared ambition: to ensure the quality of the wheat used in bread
The quality of flour does not begin at the mill, any more than the quality of bread begins in the bakery.
Quality begins in the fields, where farmers grow selected French wheat varieties in consultation with cooperatives and millers, in accordance with precise specifications. It continues within the storage organisations, which support cereal producers, select batches, ensure their traceability, and arrange for their transport and storage – without the use of insecticides – right up to the mill.
The millers then take over. They select wheat from different regions of France, blend it according to its characteristics, and produce consistent, pure flours free from additives, tailored to the needs of artisan bakers.
Finally, artisan bakers bring out the full potential of these flours through their mastery of the fermentation process, and every day they craft breads and pastries that embody the values of the entire industry.
Beyond the specific skills required for each trade, the sector is built on a succession of handover stages. Each person passes on a raw material, a skill or expertise to the next.
At every stage, quality and traceability are maintained to ensure that the flours produced are consistent and meet the expectations of artisan bakers and, ultimately, consumers.
A sector based on trust and mutual support
Every profession has its own area of expertise, but none of them work in isolation.
Farmers plan for tomorrow’s harvests. Cooperatives act as the link between producers and millers. Millers develop the flours. Sales teams support artisan bakers with their projects. Finally, the artisans bring these flours to life.
This complementary relationship is based on a bond of trust built up over time. Each party understands the constraints of the other’s profession, shares their experience and prepares the work for the next stage in the process. It is this closeness that enables us to innovate together, to make progress and to preserve skills that are passed down from generation to generation.
As Yvon Foricher often points out: “Your future depends on ours. Our future depends on yours.”
A belief that illustrates the close links between independent milling and artisan baking.
A network of committed self-employed professionals
Being self-employed means choosing to build lasting relationships, foster close ties and take responsibility.
Nearly 400 partner farmers, cooperatives, millers and artisan bakers keep this sector going on a day-to-day basis. Everyone remains in charge of their own work whilst sharing a common ambition : to preserve French craftsmanship, support artisan bakers and keep this sector thriving, from farm to table.
It is this vision that has driven Foricher - Les Moulins for several generations.
A documentary to raise awareness of these professions
This documentary series was born out of a simple desire: to shine a light on the people who keep the wheat–flour–bread sector going.
Co-ordinated by our Communications & Marketing team, this project involved numerous staff members from Foricher – Les Moulins and was carried out with the support of Realizon. We would like to extend our warmest thanks to all the partners and professionals who welcomed us and shared their expertise, as well as to all the teams who contributed to this project.
Some of the flours, breads and pastries featured in this documentary also comply with recognised quality schemes, such as the Label Rouge or organic farming standards. We will be looking at these schemes in more detail shortly, examining their specific features and the guarantees they offer, from the field right through to the bakery.
In the meantime, we invite you to watch the full documentary and continue exploring the various professions within the wheat–flour–bread sector through the profiles published on our website.
