The Origins

“An independent family business…
or the legacy of three generations passionate about flavour and nature. ”
  • The 1940s It's the birth of a beautiful story

    This charming tale begins with Henri Cayla buying an old water mill in Les Mazières... a magnificent little village nestled in the hollow of the valleys of Aveyron.
  • The 1970s 100% organic flour

    Raymond Cayla, son of Henri, takes the reins of the mill. He was a visionary who believed in another form of agriculture, an agriculture respectful of lifeforms. A man of character, he takes steps to remain true to his convictions. The mill is one of the first to obtain a "Nature and Progress" certification. This approach placed the mill at the forefront of the development of agro-ecology and guaranteed that all of the raw ingredients sold were organic.
  • The 1980s From flour to organic cookies

    The third generation, led by Jean-Michel, embarked on the production of cookies. Gourmet and curious by nature, Jean Michel tested different cookie recipes with unique flavours, all made with organic flour produced by the mill. Jean Michel decided to create a brand to market this line of cookies. The "LE MOULIN DU PIVERT” brand, (literally "The Woodpecker's Mill”) directly refers to this bird that nests in the roofs of the old mills. Success was immediate. Specialty organic shops, with the same values, trusted him. For a few years, the two activities co-existed.
  • The 1990s Success for LE MOULIN DU PIVERT cookies

    Jean Michel Cayla centred 100% of the activity around the organic bakery. All the cookies were handmade so as to bring out the best taste. Full of enthusiasm for passing on these values, Jean-Michel continued to promote local industry and supplied himself in regional organic flour. Immersed in nature and great products, passionate about the place where he lives, he works daily on egg and palm oil-free recipes promoting flavour and pleasure.
  • 2015 A new biscuit workshop was born

    Le Moulin du Pivert currently has more than 50 recipes including a dozen that are chocolate-based. And as you are more and more numerous who appreciate them, Jean-Michel Cayla is working on building a complimentary workshop, located a few minutes from the first workshop.
“By choosing our products, you make the choice of ingredients coming from the organic agriculture”

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