Throwback to our Grand Moulins de Paris baking demonstration

The recent Grand Moulins de Paris baking demonstration, led by master baker Thomas Soccoja, offered attendees a valuable hands-on experience exploring the performance and versatility of the brand’s professional flours.

Throughout the session, Thomas guided participants through key baking techniques, sharing expert insights into dough development, fermentation, and product handling. Attendees were able to see first-hand how different flours perform across a range of applications, with practical demonstrations that highlighted how to achieve consistent, high-quality results.

The day combined technical learning with live demonstrations and tastings of the finished products, giving participants the opportunity to better understand how ingredient quality and process work together to create exceptional baked goods.

Key takeaways from the session included a deeper understanding of flour functionality, improved techniques for dough management, and practical tips that can be applied directly in professional bakery environments.

The event also provided a great opportunity for networking and knowledge-sharing among baking professionals, making it an inspiring and informative day for all who attended.

Watch our video below of this unique Ranson Inspiration and discover how the demonstration went.