To make flour in a bakery.

The quality of stone-ground flours, for a different taste, different quality criteria, for the role of humans in taste.

Why stone-ground flours?

To give meaning back to bread through the choice of a local flour, from a mill in the region, made with local wheat.

To offer bread rich in human values, with different taste criteria.

This desire to create other breads by working with stone-ground flours is very real.

Consumers demand this bread; the market has changed, and these new consumers are also concerned about the traceability and methods of processing their food, which are guarantees of quality and health.

Many of our Artisan Millers customers use Alma Pro flour mills to supply bakers who are committed to this approach.

Which baker can make their own flour?

Any baker who wishes to offer transparency and traceability to their customers is interested in Le Moulin du Boulanger.

It's a mark of quality for your customers who love to see the workshops behind the glass of the point of sale, it's a way for them to meet the men and women who animate the kneading machines, the ovens... and to taste the local flavors!

More and more bakers have taken the plunge, like Franck Debieu from L'Étoile du Berger (Palaiseau) and Jean-Pierre Olivero (Bédoin).

What does your Miller think?

The baker and the miller are partners; many bakers want to grind a defined range of bread with an Alma Pro flour mill, not the entire range... these small pairs of millstones then become a visible extension of the mill.

If you ask your miller, they will most likely be interested in this approach; it is an opportunity for them to present their profession to everyone.

In this approach, one baker even asked us to mark the mill with the name of his miller next to his!

Where to find grain?

Your miller can deliver grain to you along with their flours, ready to be ground in your Alma Pro mill.

This solution strengthens the notion of partnership that you maintain. Those who prefer to cultivate a local story with a farmer will transform a local grain into fresh, rustic flour in their Alma Pro mill.

For more information about our mills and training programs: contact us!