Restoring the craftsmanship of master bakers, as well as that of millers, giving meaning and transparency to food.
Highlighting the expertise of master bakers, as well as that of millers, and bringing back meaning and transparency to food… These are part of the mission of Alma Pro‘s leaders, Sébastien and Manuel Garcia. Around fifteen artisanal bakeries have already joined this initiative by adopting their Mélia mill.
When micromills first appeared on the market around twenty years ago, it may have unsettled millers, but the Garcia brothers’ message has since won them over.
For example, their partner, Moulins Soufflet, now provides bakers with pre-selected grains ready to be milled. “The idea is to remind everyone of their original role. Customers have completely lost sight of the initial process from grain to flour. Our mills are there to remind them of what is truly at the origin of bread: the grain.”
From the Village Center to the Élysée
With five patents and numerous “Innovation” awards (EUROPAIN 2022 Awards, Janus of Heritage and Industry 2022, Artinov Winner 2024), Alma Pro’s Mélia mills mainly aim to “put the artisan back at the center of the village, at the heart of their craft, giving them the opportunity to make good bread with freshly milled rustic flours, and to evoke emotion!”
Placed outside the bakery or in the window, the mill catches the eye while helping to raise customer awareness. The economic benefits are also significant: by regularly creating distinctive bread recipes, bakers pique consumers’ curiosity and can even sell their fresh flour at a good profit, as the product is rare.
Proof of their quality, Mélia mills will be exhibited at the Élysée at the end of October among 200 iconic symbols of “Made in France.”
Then, in early 2025, Sébastien and Manuel Garcia will begin a tour across France to present their mill to professionals who resonate with their approach.
The Mill for Bakers Who Create and Shape Bread Differently!
“The Mélia mill is not just a mill, it’s a philosophy for truly living one’s craft, bringing bread to life, and living through bread.” – Jean-Pierre Olivero, Baker in Bédouin (84).
“As technology advances, the Mélia mill reaffirms the place of humans in baking, offering a return to authentic and artisanal values.” – Franck Debieu, Baker in Palaiseau (91), L’Institut L’Étoile du Berger – L’Étoile du Berger Formation.
Source : Le monde des boulangers. Le Fournil de Demain. Octobre 2024. #162-1