Le Moulin du Pivert continues to work in the same way and with the same values and knowledge,handed down by generations. The story began in the 1940s when Henri Cayla bought the mill. From the 1970s onwards, Raymond Cayla began working with organic agriculture.Several steps were soon carried out and he soon obtained the label “Nature et Progres”.In 1970, Moulin du Pivert started producing 100% organic biscuits,which were then sold via commercial networks who shared the same values.Moulin du Pivert works on a daily basis to create the best recipes using tasty and healthy ingredients”
Our company’sfounding values
Value N°1 : Local supply routes We have a consistent and cross-generational ethical approach: being respectful of the environment and supportive of local economy.The main raw material, wheat, is harvested in the Tarn,the Haute-Garonne and the Gers (neighbouring counties to the factory). 100% of the flour is bought from Mr Faucher, at the Moulinde Montricoux, which is located near to the factory. The mill delivers several hundreds of tons of flour each year, which the factory then transforms into biscuits.
Value N°2 : The quest for quality For the past 30 years, Moulin du Pivert perfects the quality of its products on a daily basis, at each step of production:
100% of the raw materials are selected according to strict quality criteria
healthy and original recipes, created by Jean-Michel Cayla, to the delightof food-lovers
Value N°3 : Working in respect of tradition
The factory is located at the very heart of Mazières village.
All of Le Moulin du Pivert biscuits are produced on site.