Being an independent miller isn’t just about producing high-quality flour. It’s about making a commitment Every day, we work to support the wheat–flour–bread sector and assist artisan bakers at every stage of their journey: training, setting up their business, growing their business and passing on their expertise.
In this final episode of our documentary series, David Sansiviero, Sales Director at Foricher – Les Moulins Dormoy, shares his vision of a community-focused trade, based on support, passing on knowledge and a passion for the art of baking and milling.
Much more than just a flour supplier
« We don’t just sell flour. What matters most is being able to keep the craft alive for the future. »
souligne David Sansiviero
This belief sums up David Sansiviero’s story. In his day-to-day work, his role enables him to meet artisan bakers and pastry chefs from a variety of backgrounds. From their initial thoughts about setting up a business, through to its development and eventually the handover of their business, he supports them through the various stages of their lives as business owners.
A relationship that is built over time, with a shared goal: to enable every craftsperson to practise their craft in the best possible conditions and to ensure the survival of these trades.
David Sansiviero, Sales Director at Foricher – Les Moulins Dormoy
Supporting artisan bakers, both in France and internationally
Setting up the business, undergoing training, analysing turnover, developing a new range of breads and pastries, surrounding yourself with the right professionals to equip your bakery, preparing to hand over the business…
The needs of an artisan baker change throughout their career. At Foricher – Les Moulins, providing support is an integral part of the role of a sales representative in the milling industry.
Being there, listening, offering advice, sharing experience, building connections between artisans and fostering exchanges amongst colleagues: this close relationship is at the heart of the bond that the teams have with artisan bakers.
Beyond the flour itself, it is a partnership based on trust that has been built up over the years.
“We also help them to pass on their expertise, their experience and, above all, their interpersonal skills.” For David Sansiviero, supporting a craftsperson also means preparing for the future. Passing on a craft is not just about the technical skills involved. It is also about values, high standards, a passion for a job well done, and the desire to keep a living heritage alive.
Because Behind every loaf of bread lies a level of craftsmanship that contributes to the global reputation of French cuisine.
A committed supply chain, from farm to fork
Throughout this documentary series, we set out to meet the people who keep the wheat–flour–bread supply chain going.
Farmers who grow wheat for the co-operatives who select and preserve them, millers From those who produce standard flours to the artisan bakers who bring them to life, every profession plays a vital role.
For decades, Yvon Foricher has been a staunch advocate of independent milling and artisan baking, convinced that the future of these two trades is inextricably linked.
“Your future depends on ours. Our future depends on yours.” Yvon Foricher
This belief underpins Foricher – Les Moulins’ commitment. Because Safeguarding the future of artisan baking also means safeguarding that of independent milling. The two go hand in hand and reinforce each other.
Discover the entire documentary series
Haven’t you seen the previous episodes yet?
You can also read testimonials from Gauthier Brochereux, spokesperson for the CRC® programme and a mentor to nearly 400 farmers, from Georges Lemineur, Deputy Director at Ynovaé, acting as a link between farmers and millers, such as Arnaud Sorin, Technical Director at Foricher – Les Moulins.
You can also watch the full documentary on careers in the wheat–flour–bread sector, a series launched by Yvon Foricher, on our YouTube channel.
Because the relationship between Foricher – Les Moulins and artisan bakers is, above all, a close-knit one that is built up over time, the teams regularly visit their customers.
Throughout the year, you can find profiles of these women and men – artisan bakers who use the mills’ products – on our website and social media channels.
