A bakehouse for exploring the full potential of stone-ground flours
After several investments to expand the mill, we are proud to open the doors of our training and demonstration bakery.
The Moulin de Colagne bakery is a space designed to be a place of work, exchange, and knowledge sharing, where we are delighted to welcome you for demonstrations, training sessions, and moments of sharing around bread.
What we do at the bakehouse
- Creation of new recipes
- Drawing up a precise intervention programme (nature, duration, resources) and elaborating an estimate.
- On-site intervention for analysis, process adjustments and recipe optimisation.
- Mastering sourdoughs: liquid or pasty
- Development of customized technical solutions
- Demonstrations and training.
Customized support
In our bakehouse, we are here to guide you, train you and help you explore our products, so that you can get the most out of them. With our team of dedicated professionals, we can help you learn more about our different flours and answer your questions. But we can also explore your specific requirements and provide you with tailor-made solutions, and give you practical tools that you can use in your everyday professional life.
A space dedicated to innovation
The Moulin de Colagne bakery is not only a place for passing on knowledge: it is also a living laboratory where we test, create, and refine our recipes. It is here that we explore the richness of stone-ground flours, develop new bread-making processes, and work alongside you to meet your specific needs.
A place for sharing and exchange
The bakery is an essential, lively, and friendly space for us to come together around a shared passion. Here, we cultivate:
- technical precision
- creativity in baking
- and the pleasure of sharing a taste for good bread
Our training schedule
In addition to our personalized support, we have developed a professional training program covering a variety of topics. These sessions are designed to help you explore new horizons, strengthen your skills, and deepen your technical knowledge. Nutrition, sourdough, bread making, and even discovering different grains. Each training course is designed to provide you with practical tips that you can apply in your daily work as a baker.
Our bakehouse
