Moulins Burgeois - un camion de livraison

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQ3k64hY1tcLA-P4-2U4ZX3ZnaexfBcyS5_KBcK76iEfUcYqV6bbM-uyK4GrwTxTSGsUkT1HRWjZqGqnJNAGsxVM-rXx1QYEesqGz2eMjmda3Hvv25p1WDgjNEraOehsetOPxjFDAO_E/s1600/2014+Sept+15+Mon++++_20140915+014+DSC_7058.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXQ3k64hY1tcLA-P4-2U4ZX3ZnaexfBcyS5_KBcK76iEfUcYqV6bbM-uyK4GrwTxTSGsUkT1HRWjZqGqnJNAGsxVM-rXx1QYEesqGz2eMjmda3Hvv25p1WDgjNEraOehsetOPxjFDAO_E/s1600/2014+Sept+15+Mon++++_20140915+014+DSC_7058.jpg" width="480" /></a></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><a href="http://www.moulins-bourgeois.com/key-facts/" target="_blank">Moulins Bourgeois</a></div><div style="text-align: center;">"A miller, and much more"</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">Coming out of Eric Kayser one morning we found these friendly delivery men bringing in the heavy sacks of flour from Moulins Bourgeois.  We asked permission for their photos and I was fascinated by the source of the flour which is transformed into the indescribable pastries and breads of Eric Kayser and other pâtisseries/boulangeries.</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">The company was established in 1895 in Verdelot and today continues to produce "classic bread-making flour, traditional French flour, gruel and flour from the USA, stone ground and organic flour."  With a staff of 80 people they serve a customer base of artisan bakeries, both within 200 km of the mill and Internationally to Europe and Asia.  </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;">At home, would I notice a flour delivery to a bakery I frequented?</div><div style="text-align: center;">Probably not, unless it was Eric Kayser, John-Paul Hévin, Julien, Pierre Hermé, Dalloyau, Ladurée, La Petite Rose, Pâtisserie des Rêves, Stohrer, Coqueliqot.... just too many to name</div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: center;"><br /></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">Eric Kayser</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">8, rue Monge</span></i></div><div style="text-align: left;"><i><span style="font-family: Times,"Times New Roman",serif;">75005, Paris</span></i></div><div style="text-align: left;"><br /></div>

Moulins Burgeois - un camion de livraison

Moulins Bourgeois "A miller, and much more" Coming out of Eric Kayser one morning we found these friendly delivery men bringing in...

Read more »