The 100% organic mill
Everything began in the late 1950s when Gaston Lerat, miller from father to son in Moisdon-La-Rivière, met the pioneers of the modern organic farming movement Raoul Lemaire and Jean Boucher. Together, they decided to promote the processing of organic wheat into flour for craft bakers. Moisdon-La-Rivière was thus one of the first mills to produce organic flours.
In 1983, Etienne Lerat took over the business from his father and made the bold decision to devote his mill exclusively to organically grown flours. He obtained organic certifications and, in 1996, created the brand Melbio (short for Minoterie Etienne Lerat BIO). It was a wise decision, especially when you consider how important the organic sector is today and will be tomorrow in terms of our consumption.
Certain of their convictions, the ambition of Moulin de Moisdon-La-Rivière has never wavered and is still to produce first-class flour from top quality organic wheat.
This high standard of quality also means:
This strategy has allowed the Moisdon-La-Rivière mill to establish itself as a leader for organic flour and cereals in France and abroad, while maintaining strong relations with each of its clients.
of crushing capacity
or 3 tonnes per hour
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