CROUS Valence is strengthening its commitment to local sourcing, starting with the bread consumed daily by its students. This bread is now supplied by the workshop of Guillaume le Boulanger, a craftsman specializing in bread production for the agri-food sector.
A tour of the recently renovated production workshop is being organized. Participants will be able to discover the entire process, from ingredient selection to bread delivery, including production methods.
This initiative is part of a broader effort by CROUS Valence to prioritize short supply chains and support local producers in the region.
