ORGANIC, A COMMITMENT THAT GOES BACK A LONG WAY

In the 1970s, the mill witnessed a rapidly changing world, where there was pressure to produce goods faster and faster. The family of millers preferred farming methods that respect the land, and became one of the first to obtain the precious “Nature et Progrès” certification. A pioneer in the field, the family was proud to support eco-farming, continuing our ancestors’ traditions of preserving nature. And our flours have been organic ever since.

THE STORY OF A LITTLE FAMILY MILL IN THE SOUTH OF FRANCE

It all began in the 1940s, when a family from Aveyron bought an old mill that had been home to many generations of millers. Nestled in a peaceful village in Les Mazières, the mill worked tirelessly, turning grain into flour in the green valleys of the Aveyron. It has been sharing its passion for natural flavours and respect for nature and humankind ever since.

THE STORY OF A LITTLE FAMILY MILL IN THE SOUTH OF FRANCE

It all began in the 1940s, when the Cayla family bought an old mill that had been home to many generations of millers. Nestled in a peaceful village in Les Mazières, the mill worked tirelessly, turning grain into flour in the green valleys of the Aveyron. The Cayla family has been sharing its passion for natural flavours and respect for nature and humankind ever since.

ORGANIC, A COMMITMENT THAT GOES BACK A LONG WAY

In the 1970s, the mill witnessed a rapidly changing world, where there was pressure to produce goods faster and faster. The Cayla family preferred farming methods that respect the land, and became one of the first to obtain the precious “Nature et Progrès” certification. A pioneer in the field, the family was proud to support eco-farming, continuing our ancestors’ traditions of preserving nature. And our flours have been organic ever since.

MILL OR BAKERY ?

In the 1980s, their grandson decided to start a new adventure: baking organic biscuits. Food-lovers and inquisitive by nature, the organic, artisan bakery tested various different biscuit recipes Each one was unique, yet all were made with organic flour from the mill in Aveyron.

The family from Aveyron then decided to create the “Moulin du Pivert” brand for its biscuits, as a way of paying tribute to its roots. The brand was an overnight success. Organic shops and local groceries, who shared the same values, put their trust in the brand.
For several years, the two activities - mill and bakery - existed side by side.

Why

“LE MOULIN DU PIVERT” ?

Our company name is a short version of “pic vert” or “green woodpecker”. The “pivert”, as it is called in the local vernacular, likes to nest in the traditional wooden eaves of old mills and homes in the region.

The organic mill

BECAME A 100% ORGANIC BAKERY !

The organic, artisan bakery's reputation spread quickly by word-of-mouth through organic shops and local grocery stores. The organic biscuits were so popular that, during the 1990s, the company decided to focus entirely on the bakery.

The biscuits were made following artisan traditions to bring out their unique taste. Guided by the values that had been handed down, the company continued to promote local supply chains and procure home-grown, organic flour.

NOWADAYS

Today, le Moulin du Pivert the Moulin du Pivert remains a symbol of excellence, strongly committed to those traditional values. Our story continues to be written by new generations, baking the expertise and passion of its beginnings into every biscuit. We care about nature and the quality of our products, with an ongoing commitment to creating biscuits that are free from eggs and palm oil, while preserving taste and enjoyment.

Profoundly aware of our heritage, the organic bakery in Aveyron is greatly invested in the local economy, revitalising the Aveyron region and continuing to source the best local ingredients. Our qualified workforce continues to produce over 50 different biscuit recipes in our bakery, now located in La Fouillade, just 10 minutes from the mill.