Moulin Maury

What Moulin Maury does

Moulin Maury is a privately held, third-generation family flour mill (minoterie) founded in 1953 and headquartered at 1 chemin du Moulin du Purgatoire, Sorèze, Tarn, France. The mill currently operates under François Maury, grandson of founder Albert Maury, and runs a modern facility with 100 tonnes/day crushing capacity alongside a dedicated 2023 stone-mill building equipped with six natural-stone millstones. Its product portfolio spans four main lines: the Bagatelle® Label Rouge baguette and T45/T55/T65/T80 flours (the only Label Rouge-certified baguette flour in France, made from 100% CRC® wheat); a stone-mill (meules de pierre) range including T80/T110/T150, Petit Épeautre, Khorasan, rye, and ancient varieties; the Les Farines Bio du Lauragais organic line; plus conventional "Les Indispensables" and consumer-facing Sachets Kilos 1 kg packs. The technical foundation combines modern cylindrical milling with traditional stone grinding, automated ascending/descending traceability, annual panification trials, and third-party quality controls (LEMPA internal, CERTIPAQ external, Lab analyses).

Name

Moulin Maury

Legal name

Moulin Maury

Website

https://moulin-maury.com

Company type

Private

Founded year

1953

Operating status

Operating

Headcount range

11–50 employees

Short description

Moulin Maury is a third-generation family-owned flour mill in Sorèze, France, producing Label Rouge, stone-ground, organic, and heritage-grain flours for artisan bakers across southern France and Spain via its own delivery fleet.

Ownership category

akta.pro rank

Product category

Flour Milling

NAICS

Grain and Oilseed Milling (3112)

SIC

Grain Mill Products (2040)

akta.pro primary industry

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

Keywords

• Artisan flour milling
• Specialty flour production
• Stone mill flour
• Label Rouge bakery flour
• Organic heritage grain flour

Headquarters

HQ city

Sorèze

HQ country

France

HQ region

Europe

Offices2 records

Markets served

GTM type

B2B

Offering type

Hardware or Manufacturing

Cost components

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

Revenue model

1. Flour Sales: Production and sale of various flour types including Label Rouge, conventional, organic, and stone mill flours to artisan bakers and patissiers. Products sold in bulk to professionals and small 1kg bags to individual consumers.
2. Professional Services: Training programs at company fournil (bakery workshop), communication/marketing support services for bakers, and bakery business consulting including recruitment assistance.
3. Business Brokerage: Facilitation of bakery commerce sales and acquisitions through partner network, including evaluation, legal/compliance support, and bank presentation services.

Go-to-market motion1 record

Distribution channels1 record

Marketing channels5 records

Core offering

Moulin Maury produces and sells specialty flours — including Label Rouge Bagatelle®, stone mill (meules de pierre), organic/Bio, conventional, and heritage/ancient grain varieties — to professional artisan bakers across southern France and Spain, supported by an owned delivery fleet of 9 drivers. The company complements flour production with professional training at its on-site bakery (fournil), communication/branding services, and bakery business brokerage support.

Product overview

Moulin Maury is a family-owned flour mill (minoterie) operating since 1953 in Sorèze, Tarn, France. The company offers a comprehensive portfolio of specialty flours organized into distinct product lines: (1) Bagatelle® Label Rouge line featuring premium baguettes and flours (T45, T55, T65, T80) that are the only Label Rouge certified products in France, made from 100% CRC® certified wheat; (2) Stone Mill (Meules de Pierre) product range including organic and conventional stone-ground flours in various types (T80, T110, T150), ancient wheat varieties (Petit Épeautre, Rouge de Bordeaux, Camp Remy, Barbu de Lacaune, Amidonnier), rye, and specialty grains; (3) Bio/Organic flours meeting AB certification standards; (4) Essential/conventional flours for everyday baking including traditional wheat, rye, and specialty blends; (5) Consumer-oriented 1kg bag flours under the Sachets Kilos line. Beyond flour products, Moulin Maury provides complementary services including professional training at their on-site bakery (fournil), communication/marketing support for bakeries, bakery business acquisition/sale services, and recruitment assistance for bakery professionals. The company serves artisan bakers across Occitanie, Aquitaine, and exports to Spain.

Differentiator

Problem solved

Functional benefit

Brands

• Bagatelle®: A premium French traditional baguette certified as the first and only Label Rouge baguette in France, produced exclusively from BAGATELLE® Label Rouge flour made from 100% CRC® certified wheat. Sold only through artisan bakers.
• Les Farines Bio du Lauragais
• Farines de Meules de Pierre

Products and services

• Bagatelle® Baguette Label Rouge The only Label Rouge certified baguette in France, produced exclusively with Bagatelle® Label Rouge flour made from 100% CRC® certified wheat. Sold only through artisan bakers and conforms to the 1993 French Bread decree.
• Bagatelle® Label Rouge Flour Range (T45, T55, T65, T80) The only Label Rouge flour line on the French market, comprising T45 Surfine (≥12% protein, for leavened/flaky pastries), T55 (lower gluten, for flaky pastry/biscuits/shortcrust/sponge cake), T65 (traditional French bread), and T80 (stone-ground semi-whole wheat pain bis). All flours are made from 100% CRC® certified wheat and are the exclusive flour base for the Label Rouge Bagatelle® baguette.
• Stone Mill Flour Range (Meules de Pierre) Flours crushed on genuine natural stone wheels, offering slower milling that preserves nutrients, fibers, minerals, vitamins, and wheat germ. Includes Bio stone mill flours (T80, T110, T150), Petit Épeautre, Épeautre Bio Bise T110, Khorasan Bio, Seigle Bio (T85, T130, T170), Bagatelle® T80 Stone Mill Label Rouge, Barbu de Lacaune Bio, Amidonnier Bio, Touzelle Bio, Blés de Population du Minervois Bio, Sarrasin Bio, and limited-edition terroir flours (Rouge de Bordeaux, Camp Remy). Wheat sourced within 100km of the mill for Bio varieties.
• Organic Flour Range (Bio du Lauragais) Certified organic flours produced from wheat grown in the Lauragais hillsides including BIO 6 Céréales blend, BIO Campagne, BIO Lauragaise T65, BIO Gruau T55, BIO Brioche, Riz Bio, Pain Sans Blé (wheat-free), and Baguette Bio Graines.
• Conventional & Patisserie Essential Flour Range Everyday baking flours for conventional and pastry use including Saveur Froment, Saveur Crème, Saveur Classique, Perlée, Seigle T85/T130/T170, Châtaigne, Blé Dur, Complète T150, Meule T80/T110 CRC®, Maïs, Riz, L'Ébène, Mélange Épeautre, Saveur Gruau T55, and Saveur Gourmande T55. Serves professional bakeries' daily needs.
• Sachets Kilos Consumer Flour Range Retail 1 kg flour packs for home bakers including Saveurs du Tarn T65, Farine Ménagère du Lauragais T65 BIO, Farine Ménagère sur Meule T80 BIO, Petit Épeautre Semi-Complet BIO, Seigle T130 BIO, Farine Ménagère sur Meule Complète T150 BIO, Farine Ménagère Sarrasin sur Meule BIO, and Khorasan BIO. Brings professional-grade flour quality to home kitchens.
• Professional Training Services (Fournil & Formations) Annual training calendar at the company fournil covering French tradition bread, pastries, viennoiserie, organic/bio products, sales techniques, hygiene, communication, and bakery business skills. Led by Meilleurs Ouvriers de France and other industry experts. Designed for professional artisan bakers seeking to upgrade their craft.
• Communication Services for Bakeries Communication and branding support for artisan bakers including logo creation, graphic charter design, signage, labels, business cards/flyers, packaging, and textiles. Delivered in partnership with communication agency L'Ébullition Créative and coordinated internally by Chloé Fabre and Julie Rouzet.
• Bakery Acquisition & Sale Brokerage Service Facilitation of bakery commerce sales and acquisitions through a partner network of professional real estate specialists, providing evaluation, legal/compliance support, accounting advice, sales contracts (compromis), bank presentation, and post-installation support for buyers and sellers.
• Recruitment Assistance Service Recruitment assistance connecting client bakeries with qualified candidates including bakers, sales staff, and pastry chefs, as well as providing connections to vocational training centers (CFA).

Quantifiable outcome

• Quality is the primary purchase criterion for 68% of French bread consumers
• +1 more outcomes

Named customers10 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

Feature3 records

Partnerships

Seven partnerships are on record, tiered core, minor and supporting.

• Club Le BoulangercoreStrategic or Co-development PartnerAssociation of millers and artisan bakers managing the Bagatelle Label Rouge quality charter. Moulin Maury joined in 2006 and obtained Label Rouge certification in 2011. Club controls quality specifications, oversees audits by CERTIPAQ, and promotes the Bagatelle brand nationally.
• CERTIPAQcoreImplementation/ SI/ Consulting PartnerIndependent certification organism conducting external audits of Bagatelle Label Rouge flours (tri-annual analyses). Also certifies organic products. Ensures compliance with quality specifications and regulatory requirements.
• Ligue contre le cancerminorOthersFrench cancer research organization benefiting from Moulin Maury's annual October Rose campaign. In 2022, participating bakers donated 10 cents per gourmet product sold plus collected direct donations to support breast cancer awareness and research.
• L'Ébullition CréativesupportingGTM or Marketing PartnerCommunication agency partner providing visual identity design, logo creation, graphic charters, signage, labels, cards, flyers, packaging, textile, and other marketing materials for artisan bakers seeking to develop their brand presence.
• GlobeworkersupportingGTM or Marketing PartnerCommunication partner that co-developed the 2017 Bagatelle baker competition, contributing to event organization and promotional strategy.
• Pella RocaminorOthersHospitality provider offering unique cabin and spa accommodations in Tarn-et-Garonne (82). Donated luxury stay as grand prize for 2017 Bagatelle baker competition to incentivize customer participation.
• Professional Real Estate PartnersupportingChannel Partner/ Reseller/ DistributorReal estate professional network helping connect potential bakery buyers with available establishments. Provides budget analysis, legal/accounting advice, compromise documentation, bank presentations, and post-installation support for bakery acquisitions.

Scale indicators4 records

Recent moves12 records

Expansion highlights6 records

Emerging players

• Bob's Red Mill: US-based heritage grain mill specializing in stone-ground flours, whole grains, and ancient varieties, with strong direct-to-consumer and craft bakery reach. Comparable in stone-mill heritage grain positioning and breadth of specialty SKUs, though operating in a different geography and scale tier.
• Anson Mills: US-based heritage grain mill specializing in single-origin and revived land-race grains (Carolina Gold Rice, Red Fife wheat, einkorn). Comparable as a small, premium-positioned heritage grain miller with chef/bakery customers and a focus on terroir and traceability, though smaller and US-focused.
• Wheat Montana Farms: US family-owned grain farm and mill producing premium wheat flours and finished bakery products. Comparable as a vertically integrated, family-operated wheat-to-flour operator with specialty product positioning.

Direct peers

• Nutrixo: French milling company producing flours and bakery ingredients under brands such as Briochin and Francine. Comparable as a French flour mill serving both artisan and industrial bakery channels, with overlap in T-series flour ranges.
• Grands Moulins de Paris: Major French flour miller owned by the Vivescia cooperative, serving bakeries and food industry across France. Comparable as a French flour mill operating in the same regulatory and certification environment, but at significantly larger scale and broader product portfolio.
• InVivo Group (formerly Soufflet Group): French agricultural cooperative group with significant flour milling operations (Moulins Soufflet) supplying industrial and craft bakeries. Comparable as a French grain-to-flour operator, though far larger and more vertically integrated than Moulin Maury.

Broad incumbents

• King Arthur Baking Company: US employee-owned premium flour brand with broad retail distribution, baking education programs, and a heritage positioning. Comparable as a premium flour brand with a deep educational and customer-support ecosystem (training, recipes, content), though broader and more consumer-facing than Moulin Maury's artisan-bakery focus.

Regional players

• Mulino Caputo: Italian premium flour brand focused on pizzeria and craft bakery segments, with heritage grain and '00' lines. Comparable as a regionally focused, premium-positioned European flour miller serving artisan customers, but operates in a different geography and product mix.

Market position

Strengths5 records

Weaknesses5 records

Competitive moat5 records

Key risks6 records

Key highlights6 records

Customer concentration

• Facebookfacebook.com/moulinmaury
• LinkedInlinkedin.com/company/moulin-maury

Compliance4 records

Revenue estimate

Valuation estimate

Number of profiles

Profiles4 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 Moulin Maury