Moulins Bourgeois

What Moulins Bourgeois does

Moulins Bourgeois is a fourth-generation, family-owned French flour mill founded in 1895 in Verdelot, Seine-et-Marne, organized as a SAS (capital social of €330,000). It manufactures and supplies a broad portfolio of wheat and specialty flours — traditional French bread flours (Reine des Blés, Sauvage, Marcelle, Ile-de-France), everyday bread flours (Millésime, Collection, Garance), stone-ground flours preserving wheat germ and bran fibre, an extensive organic line including heritage varieties (Engrain, Rouge de Bordeaux, Barbu du Roussillon), pastry flours (T45, Gruau, Feuilletage), Italian-style flours (Bella Lucia, Mulino Borghese Classica and Forte), and prepared flour mixes/blends — to artisan bakeries in France and export markets across 41 countries. Production combines roller milling with a dedicated stone-ground organic line at Verdelot, supported by optical sorting and an in-house quality laboratory conducting more than 3,000 breadmaking tests per year; all cereal grains are 100% French and sourced within a 200 km radius of the mill. The company also operates three wholly-owned subsidiaries covering milling (Les Moulins de Verdelot), logistics (La Logistique de la Brie), and training (École Bourgeois Frères).

The business model is built on direct B2B sales to artisan bakers through a commercial team and a fleet of more than 50 delivery drivers in France, complemented by a dedicated export team for international accounts. Pricing is quote-based per volume and destination with no publicly disclosed price list. Value-added services — installation support for new bakeries, technical assistance, store audits, marketing tooling, and professional training through École Bourgeois Frères — are integrated into the offering and function as both a sales enablement layer and a standalone professional-services revenue stream. A supplementary direct-to-consumer channel operates via the Matfer Bourgeat e-shop partnership (free delivery over €50) and a mobile recipe/calculator application. The product portfolio is anchored by a dense certification stack (Label Rouge, EU Organic, CRC, FSSC 22000, ISO 22000, GMP+ FSA B2, Kosher, Bio Partenaire, EQB in-house label) that serves as a quality and export gatekeeper.

Ownership remains entirely with the Bourgeois family under Managing Director Julien Bourgeois and Publication Director David Bourgeois. There is no disclosed external investment, no funding rounds, and no M&A activity in the record. The company is actively operating, recruiting, and exporting, with its 220 employees organized across milling, logistics, training, export, and Paris-based commercial functions.

Name

Moulins Bourgeois

Legal name

MOULINS BOURGEOIS

Website

https://moulins-bourgeois.com

Company type

Private

Founded year

1895

Operating status

Operating

Headcount range

51–100 employees

Short description

Moulins Bourgeois is a fourth-generation French family-owned flour mill founded in 1895 in Verdelot, supplying traditional, stone-ground, organic, pastry, Italian-style, and prepared-mix flours to artisan bakeries across France and 41 export countries, supported by in-house training, delivery fleet, and a dense certification stack.

Ownership category

akta.pro rank

Product category

Artisanal flour milling

NAICS

Grain and Oilseed Milling (3112), Dry Pasta, Dough, and Flour Mixes Manufacturing from Purchased Flour (311824), Bakeries and Tortilla Manufacturing (3118)

SIC

Grain Mill Products (2040), Food And Kindred Products (2000), Miscellaneous Food Preparations & Kindred Products (2090)

akta.pro primary industry

Flour & Milling Products Manufacturing (wheat, corn, rice, specialty flours) (AFAKABAD)

akta.pro secondary industries

Baking Mixes, Doughs & Batters Manufacturing (AFAKAAAE), Specialty Bakery Manufacturing (Gluten-Free, Artisan, Health-Focused) (AFAKAAAG), Refrigerated Dough & Batters (Biscuits, Cookie Dough, Pie Crust) (CRADACAI)

Keywords

• Artisan flour milling
• Traditional bread flour
• Stone-ground flour
• Organic wheat flour
• Professional bakery supplies

Headquarters

HQ city

Verdelot

HQ country

France

HQ region

Europe

Offices2 records

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Technology or R&D, Infrastructure

Revenue model

1. Flour and Grain Products: Core business revenue from milling and selling a wide range of flours including traditional French bread flour, bread flour, stone-ground flour, pastry flour, organic flour, Italian products flour, and prepared flour mixes/blends. Products sold in bags of various sizes (5kg, 10kg, 25kg). Revenue is generated through direct sales to artisan bakers in France and export markets.
2. Technical Support and Training: École Bourgeois Frères offers professional training courses for artisan bakers. Services include technical support, bakery consulting, installation assistance, store audits, and marketing support.
3. E-commerce Sales: Online sales of bakery and pastry equipment, ingredients, supplies, single-use items, and meal distribution products through Matfer partnership e-shop.

Pricing tiers

Go-to-market motion2 records

Distribution channels4 records

Marketing channels7 records

Core offering

Moulins Bourgeois manufactures and supplies a comprehensive range of wheat flours for artisan bakeries and food professionals, including traditional French bread flour, bread flour, stone-ground flour, pastry flour, organic flour, Italian-style flour, and prepared flour mixes. The company complements its flour portfolio with installation support, technical assistance, store audits, marketing tools, BIO training through École Bourgeois Frères, and dedicated export services for international customers.

Product overview

Moulins Bourgeois is a family-owned flour mill founded in 1895 in Verdelot, Seine-et-Marne, France. The company offers a comprehensive portfolio of flour products organized into seven main categories: (1) Farines de Tradition Française - traditional French bread flours compliant with the 1993 decree, including Reine des Blés, Sauvage, Marcelle, and Ile-de-France (Label Rouge/EQB certified); (2) Farines Pain Courant - everyday bread flour for Parisian-style baguettes including Millésime and Collection; (3) Farines pour Baguette Typée - rustic baguette flour featuring Garance; (4) Farines de Meule - stone-ground flours preserving nutrients using traditional millstones, available in wheat, rye, and spelt varieties; (5) Farines BIO - organic flours including wheat, rye, spelt, and heritage varieties (Engrain, Rouge de Bordeaux, Barbu du Roussillon); (6) Farines Pâtissières - pastry flours including T45, Gruau, and Feuilletage varieties; (7) Farines pour Produits Italiens - Italian-style flours including Bella Lucia and Mulino Borghese for pizza; and (8) Préparations/Farines Élabrées - pre-mixed specialty breads including Baltik, Olaf, Baguette des Prés, Croissant, and Brioche Moelleuse. The company also offers value-added services including installation assistance, technical support with consultant bakers, store audits, marketing tools, BIO training at École Bourgeois Frères, and an e-commerce platform for bakery equipment. All products feature 100% French sourcing within 200 km of the mill, with certifications including Bio, Label Rouge, EQB, FSSC 22000, and Kosher.

Differentiator

Problem solved

Functional benefit

Brands

• Bella Lucia: Italian-style flour for artisan bakers, Tipo 00 - Type 45, W 340-360
• Mulino Borghese
• Mulino Borgese
• Garance
• Millésime
• Collection
• Reine des Blés
• Sauvage
• Marcelle
• Ile-de-France

Products and services

• Traditional French Bread Flour (Reine des Blés, Sauvage, Marcelle, Ile-de-France) A range of traditional French bread flours compliant with the 1993 French bread decree, additive-free, made from different wheat varieties. Includes Label Rouge and EQB certified options targeting artisan bakeries producing baguettes and traditional breads.
• Bread Flour (Millésime, Collection) Everyday white bread flour for top-quality Parisian-style baguettes, featuring natural yellow crumb color. Sold for artisan bakers producing standard baguettes and viennoiseries.
• Garance Baguette-Typée Flour EQB certified rustic baguette flour with toasted cereal flavor and very crunchy crust, sold to artisan bakers producing styled baguettes.
• Stone-Ground (Meule) Flour Stone-ground flours milled on traditional millstones that preserve nutrients by keeping wheat germ intact and conserving fibre. Available in wheat T80 (Label Rouge), T150, rye T85/T130/T170, and spelt T80/T110 varieties for artisan bakers.
• Organic (BIO) Flour Range Organic flours stone-ground on a dedicated bio line at Verdelot, preserving nutrients and germ. Includes wheat, rye, spelt, heritage varieties (Engrain, Rouge de Bordeaux, Barbu du Roussillon), Khorasan, peasant wheat, and assembled multi-grain blends for artisan bakers.
• Pastry Flour (Farines Pâtissières) High-quality pastry flours Label Rouge or EQB certified, designed for even rise, golden color, and melting crumb. Includes T45 Pâtissière, Gruau, Feuilletage, and Gruau T45 Label Rouge for croissants, brioches, puff pastry, and French pastries.
• Italian-Style Flour (Bella Lucia, Mulino Borghese) Specialty flours for Italian recipes including pizza, made exclusively from French wheat with a low carbon footprint. Includes Bella Lucia (Tipo 00/Type 45, W 340-360) for artisan bakers, and Mulino Borghese Classica (Tipo 0/Type 55) and Forte for restaurants, pizzerias, and private individuals.
• Prepared Flour Mixes (Préparations/Farines Élaborées) Blends of flours and seeds developed and manufactured at the mill, combining quality and ease of use for specialty breads. Includes Charpentier, Troubadour, Baltik, Olaf, Baguette des Près, Baguette des Champs, Focaccia, El'Maïs, 6 Graines et Graines, Berlinois, Fantine, Coquille, Brioche Moelleuse, Pain de Mie Anglais et Bun's, Croissant, Viennoise, Campagne, Complet, Pains du Sud, Maneron, Son-fibres, Le Vaillant, and Free Bread.
• Ingredients and Toppings Ingredients and toppings for incorporation or decoration, allowing bakers to differentiate their bread identity and easily expand their product variety.
• Bakery Installation Support Service (Aide à l'Installation) Commercial service supporting new bakers and pastry chefs in setting up their businesses, with particular attention to first-time bakery setups.
• Store Audit Service (Audit Magasin) Store audit service providing fresh, professional, and benevolent observation of all sales aspects including competition, product presentation, and customer reception quality for artisan bakery clients.
• Marketing Tools Offering (Offre d'Outils) Marketing support including bakery identity design (bags, packaging, shop signs, information panels), communication kits, and promotional tools provided to artisan bakery clients.
• École Bourgeois Frères BIO Training Sustainable and committed bakery training program at École Bourgeois Frères covering raw panifications with bio flours, natural sourdough, high hydrations, and long fermentations, held at the historic Couargis mill.
• Export Service Dedicated export service for international orders, with personalized study of transport conditions and administrative formalities, plus on-site training by consultant bakers, covering 41 countries across Europe, the Middle East, Asia, Africa, and the Americas.

Quantifiable outcome

• 3,000+ breadmaking tests per year ensure consistent quality and product development
• +2 more outcomes

Named customers4 records

Segments3 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Four partnerships are on record, tiered major and core.

• Bio Partenaire / Bio Equitable en FrancemajorStrategic or Co-development Partner · 1 January 2009Organic partner certification since 2009, participating in building transparent, sustainable, and fair supply chains. Supports ecological and socio-economic transition while respecting work and income of organic sector participants.
• Matfer BourgeatcoreChannel Partner/ Reseller/ DistributorE-commerce partnership for online sales of bakery and pastry equipment, ingredients, and supplies through e-shop.moulins-bourgeois.com. Matfer Bourgeat provides the platform while Moulins Bourgeois offers its customer base. Free delivery for orders over €50, with promotional 20% discounts available to Moulins Bourgeois clients.
• École Bourgeois FrèrescoreStrategic or Co-development PartnerDedicated training center for artisan bakers, offering courses on French flours, traditional techniques, organic baking, Italian products, and business development. Benoît heads the school as Director. Part of the integrated service offering for Moulins Bourgeois clients.
• Organic Farmers NetworkmajorStrategic or Co-development PartnerPartnership with organic farmers within 200km radius of the mill. Farmers grow heritage wheat varieties like Rouge de Bordeaux, Barbu du Roussillon, engrain from Mont Ventoux, and rye from Auvergne highlands. 15+ years of partnership relationships.

Scale indicators6 records

Recent moves6 records

Expansion highlights7 records

Market position

Competitive moat6 records

Key highlights7 records

Customer concentration

• Instagraminstagram.com/moulinsbourgeois
• Facebookfacebook.com/moulinsbourgeois
• LinkedInlinkedin.com/company/moulins-bourgeois

Compliance12 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles15 records

Subsidiaries3 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Moulins Bourgeois