Competitions
4th edition of the Best Folded Bread 2026 competition
The competition took place on Saturday 28 March at the Un goût de terroir trade fair in Bourg Blanc (29).
In the spotlight at Foricher
All the latest Foricher news: baker interviews, studies, Yvon Foricher's words...
Competitions
Competition for the best traditional baguette on Réunion in 2026
[Proud of our customers] from La Réunion
Competitions
Grand-Est regional competitions at EGAST 2026
[Proud of our customers] in the Grand-Est region
Events
OPEN DAY Beam Baking Systems x Foricher Les Moulins 2026
6th open day at our partner Beam Baking Systems, on 20 April in Peterborough. Professional equipment will be on show, and bread and Viennese pastries will be baked.
Competitions
Indre-et-Loire 2026 departmental competitions
[Proud of our customers] d'Indre-et-Loire
Competitions
Competition for the best croissant and pain au chocolat
[Proud of our customers] in Loir-et-Cher
Briefs
Flour dust: a major health issue for bakers
The French National Health Insurance recently accepted LEMPA's request and drew up an official list of flours with a low pulverulence index.
Competitions
Boulay Bakery in the competition for the Best Galette in Val-d'Oise
Congratulations to Boulangerie Boulay in Beaumont-sur-Oise.
Competitions
Departmental competitions in the Loiret
Congratulations to all our customers who have won awards in departmental competitions.
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Events
Our exhibitions for the 1st quarter of 2026
4 dates for the 1st quarter of 2026. From January to March, we invite you to PARIS, DIJON, STRASBOURG and MARSEILLE.
Events
World Flour Day, millers and Foricher - Les Moulins teams in the spotlight
Today is 20 March, and it's World Flour Day!
Competitions
Competition for the best butter croissant in the Haut-Rhin 2025
Silver croissants for two artisan baker customers.
Competitions
Top rankings at the Horesta Lille trade fair
More 1st Prizes and rankings worthy of comment. Back to Lille for the Horesta Hauts-de-France show.
Competitions
MAF 2025 at our customers' sites
Less than 21 years old and already so much baking know-how!
