LE MOULIN DES MOISSONS
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In the village of Grosrouvre, the Winocour family is known for being a good dough. Father Marc is a farmer and miller. Not content with producing wheat, he bought a stone millstone to transform it... and logically threw himself into bread. His sons, Émile and Jules, took over: they make and sell bread, kneaded and baked on the farm itself. The opportunity to discover a bread with natural sourdough, with the flavours of yesteryear, in an exceptional setting since the farm dates back to the 19th century. The bread to taste absolutely: the pillow, this sliced bread that has been fermented for a long time and can be kept for up to five days. Gourmets will hesitate between one of the four old-fashioned buns: plain, candied fruit, dark or white chocolate. Since 2014, the two brothers have opened a bakery in Paris in their name, where 100% Île-de-France products are tasted. The bread is also distributed in good restaurants and some local Parisian brands. A beautiful family story!
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