A family affair At Girardeau, the milling is a story of flame. A story that begins by candlelight, during the sale of half of the Moulin du Feuillou on September 10, 1895. Since then, this sacred fire has illuminated the Girardeau lineage, from father to son and from mother to son. Until 1957, they will be three “Eugene” to take up the torch with passion and rigor. Thus was born the vision of a profession focused on quality and obtaining the best bread flour: choice of wheat, analyzes, hygiene ... It is to Jean-Pierre, son of the last Eugène Girardeau that we owe the modernization of the Mill, which then took on its industrial dimension and devoted itself exclusively to bread flour intended for artisan bakers. Since his sudden death in 1981, his wife Alice has continued the story of the Moulin, supported by their son Bertrand. Together, they are modernizing the production tool and joining Générale des Farines to work for the revival of Traditional French Bread. Driven by excellence, Bertrand bought the Suire flour mill in 1987 and made it 'one of the most beautiful stone mills, dedicated to expert and organic flour. Today the delicious Moulin du Feuillou on the banks of the Sèvre is home to the Minoterie Suire, while the heart of Girardeau's activity, constantly growing, focuses on the Moulin du Fromenteau. A FAMILY AFFAIR A PROFESSION, A PASSION DISCOVER OUR SIGNED COLLECTIONS DEVELOP YOUR KNOW-HOW BE A BAKER AND BE WELL ACCOMPANIED NEWS | CONTACT US | CATALOG REQUEST | NEWSLETTERS | COMPANY SPACE | OUR VACANCIES Legal notices | Sitemap A FAMILY AFFAIR Presentation History Values A PROFESSION, A PASSION Organization & network Expertise and innovation Quality, our requirement Minoterie Girardeau Le Fromenteau - 44190 Boussay Tel: 02 40 06 86 86 OUR COLLECTIONS Olivier Coquelin Mickaël Chesnouard Frédéric Kerberenes Fabrice Guery SUBSCRIBE TO OUR NEWSLETTER

Favorites Sandwich bread Selection of the month Tuscany Back from Italy, with colors and flavors in my head, I wanted to find a little Mediterranean in my bakery ... Read more PSB Wheat-free bread is the answer for people who want to limit their gluten intake. This trendy product is baked in a mold ... Read more The puff pastry The recipe for the puff pastry is entirely based on a puff pastry made with CRC flour and fresh butter, garnished with almond cream ... Read more A FAMILY AFFAIR A PROFESSION, A PASSION DISCOVER OUR SIGNED COLLECTIONS DEVELOP YOUR KNOW-HOW BE A BAKER AND BE WELL ACCOMPANIED NEWS | CONTACT US | CATALOG REQUEST | NEWSLETTERS | COMPANY SPACE | OUR VACANCIES Legal notices | Sitemap A FAMILY AFFAIR Presentation History Values A PROFESSION, A PASSION Organization & network Expertise and innovation Quality, our requirement Minoterie Girardeau Le Fromenteau - 44190 Boussay Tel: 02 40 06 86 86 OUR COLLECTIONS Olivier Coquelin Mickaël Chesnouard Frédéric Kerberenes Fabrice Guery SUBSCRIBE TO OUR NEWSLETTER