JOBB and Moulins Bourgeois: Creating Bread with Life
Visit from the CEO of Moulins Bourgeois to JOBB
On May 17, Julien Bourgeois, the fourth-generation heir and CEO of Moulins Bourgeois, a century-old French milling family business, visited the JOBB baking classroom to learn more about the program’s day-to-day operations and engage directly with students and instructors.
Since the launch of JOBB, Moulins Bourgeois and its affiliated brand La Reine have been long-term supporters of the program, providing high-quality, additive-free flour to empower authentic French-style baking training.
As the head of France’s largest organic stone-milled flour manufacturer, Julien expressed his joy in seeing the story of French baking being continued in China.
About Moulins Bourgeois
Located in Verdelot, 60 kilometers southeast of Paris, Moulins Bourgeois has over 120 years of history as a family-run mill. Sourcing exclusively from local farms in protected agricultural zones near Paris, the company is committed to delivering consistent, high-quality flour that honors its heritage of craftsmanship.
“Bread is alive. Making it well is an act of respect for life.”
Live Demonstration Inspires JOBB Students
On May 23, five students from JOBB’s second cohort were invited to the Shanghai baking showroom of Moulins Bourgeois & La Reine — L’Ame du Pain — to attend a professional French bread demonstration.
There, students experienced firsthand the variety and complexity of flours offered by the mill. Choosing the right type of flour based on product characteristics is a nuanced skill, and the visit deepened the students’ understanding of the careful craftsmanship behind each batch of flour they use in class — the result of generations of dedication.
The event featured French master baker and Moulins Bourgeois consultant Maxime Debat, who showcased the making of 13 different styles of baked goods, including baguettes, lemon brioche, striped bread, and croissants. His precision and artistry — from shaping and scoring to transferring dough — left a lasting impression.
Learning from the Masters
JOBB students Nabiy and Xiao Ai, both from Xinjiang, reflected on the details of Maxime’s baguette-making technique: to achieve a fine crumb and full-bodied flavor, he used natural Levain (liquid sourdough starter) and slow fermentation at low temperatures. Even water temperature was meticulously controlled using calibrated instruments.
This valuable, cutting-edge experience will guide the ongoing evolution of JOBB’s baking curriculum, setting new standards for high-quality training.
Looking Ahead
JOBB will continue its partnership with Moulins Bourgeois & La Reine to foster cross-cultural connection through baking, nurturing the next generation of passionate, skillful bakers in China.
