From wheat grain to bread that you will buy in this bakery, everything "grows" 40km from Paris. How is that possible? It's a story of money and family: the father, a farmer-producer of wheat, had to improve his family farm's profitability in order to be able to keep it (since 5 generations). By turning his wheat into flour, his margins improved because he cuts the intermediates. With his sons, Emile and Jules, they pushed the concept further and set up a bakery in the farm. In order to sell the production at the desired price, they had to sell it in Paris.