Moulin Astréïa for your Bakery

Our Story is your Story 

​I am Jean-Marie XIMENA, I am the founder of Astréïa. I am a Farmer and Baker. Once I had my bakery CAP, I was able to test the market and understand how differentiation by snacking-type product brought little added value to the baker. I was also able to identify the new expectations of our customers: digestible bread, of excellent quality to rediscover the flavors and aromas of yesteryear.

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A fine and quality flour for your health

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I then equipped myself with an Astrié-type mill and I could immediately see the difference: I work fine, soft flour. I have never had any dermatological or respiratory problems. I control the entire chain from wheat to bread to provide total transparency to my customers.

 

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A profitable bakery in 2023?

The only way we have today to have a profitable bakery is to make excellent quality bread with exceptional flour. Individuals consume less bread? Yes ! But which one? 

As a baker, we have a responsibility to give pride of place to our know-how by working with flour that respects our health and that of our customers. So choose organic wheat, ideally grown on living soils and be sure of the right grind.

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For this nothing better than a mill in your shop that will manufacture your flour directly for you, your team and your customers.

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A complete ecosystem Wheat Flour Bread

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• Ready-to-mill wheat in 25-kilo bags delivered directly to your home

• Training from your order to be comfortable in the recipes of your wholemeal breads

• A simple Astréia mill, without any electronics, robust to make flour and liven up your point of sale

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What do our customers really want when they walk into a bakery?

• They want to find a simple and healthy bread.​

• They want to find an artisan with whom they can trade.

• They want to make a difference by consuming locally

• They want to learn, understand without having to ask

• They want to be able to be confident in the bread they give their children 

• They want to be able to eat again healthy bread that does not make you fat

• They want to be proud to serve you

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How will the mill in the bakery make the difference?

No need to train for a new job. The mill will make the animation in the bakery. You will be able to show young and old how the wheat passes through the millstones, they will be able to see the flour pouring into the bag and will be able to smell the smell of fresh flour. 

You can use your flour to make wholemeal breads that will add more value and allow you to stand out. The "Farine Astréïa" label will allow you to join a selective group of bakers who have chosen to differentiate themselves in their core business.

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Design and source of materials

• Granite millstones from Sidobre (Tarn, 81),

• Made in France Ain (01)

• Handcrafted without division of labor by our companions in Ain (01)

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