Episens by InVivo has established a partnership par excellence with Jean-François Fayolle, Meilleur Ouvrier de France for bakery

  • Partnership
  • Wheat sector
Published on

This exclusive partnership is part of Episens' ambition to support the development and sharing of French baking expertise.


He was awarded the MOF (Meilleur Ouvrier de France — best craftsperson of France) in 2000 for baking and will be a privileged partner of Moulins Soufflet, working with its teams on product innovation, creating novel gourmet recipes, and leading bakery events to share his expertise in traditional sourdough breadmaking, slow and long fermentation techniques, and selecting quality ingredients.

Jean-François Fayolle will be sharing his expertise at certain bakery trade shows, as well as at private events specifically for artisan bakery customers.

This unique partnership ties in with Episens' and Moulins Soufflet's shared goal to inspire responsible baking that embodies respect for land and farmers, artisanal expertise and consumer pleasure.

About Jean-François:
Crowned Meilleur Ouvrier de France in baking in 2000
Fervent champion of traditional sourdough breadmaking
Enjoys working with sustainable flours and building around the best wheat varietie
He also loves nature and keeps bees in mountain pastures


Press release


Photo de l'équipe de R&D de boulangerie d'Episens et Jean-François Fayolle