From father to son
for 16 generations
16 generations have had their time at the helm of our family company, Bellot Minoteries. We were flour merchants from 1550, and then millers in Geoffret since 1789. Each successive generation of millers kept on innovating and investing in our people and our machines, cementing our family’s place among the top 12 mills in France.
Key dates
1550
The first Bellot, the “Flour Merchant”
Our family tree goes all the way back to the first Bellot, the “Flour Merchant”. After him came 16 generations of Flour Merchants and Millers.
1789
Pierre Bellot bought a burr mill in Geoffret
Pierre Bellot bought a burr mill on the Sèvre Niortaise, in Geoffret, in the Commune of Saint Martin (the patron saint of millers) de Saint Maixent.
1927
The first cylinder-based machine is installed
1946
A new mill is started up
Yvan and Yves start up a new 4-level mill with 6 cylinder-based machines and 2 plansifters, equipment produced by the French company Schneider Jaquet. This new mill allowed them to mill 19 tonnes of wheat per day.
1969
Manufacture of feed for livestock
Gérard and Jean Paul develop a range of feed products for livestock.
1976
Complete restoration of the mill
New machines are installed. Production goes from 19 T per day to 45 T per day.
1980
Installation of a programmable automatic system
With the installation of more powerful cylinder-based machines and a plansifter from
Sangati, production rises to 70 T per day.
1984
The creation of the first innovative blending plant
The creation of the first facility allows the mill to blend different varieties of flour, with a flow of 9 Tonnes per hour.
This new plant paves the way for new varieties of flours to be blended, and Minoterie Bellot is awarded the Grand Prize for Computer-Integrated Manufacturing in 1985.
1986
Minoterie Bellot is nominated for the Belles Provinciales de France prize
1987
Launch of the Mitronette
Trademark application and launch of the “Mitronette” range of flours. Baguettes made from these go on to win a series of gold medals at the annual “Saveurs de Poitou Charentes” competitions.
1988
Restoration of the mill
1992
The birth of Louis-Marie Bellot
1993
Creation of a laboratory and a bread-making workshop
A laboratory and a bread-making workshop is opened, with the recruitment of a Consulting Baker.
1996
Minoterie Bellot is awarded First Prize for Quality, France Poitou Charentes
President Jacques CHIRAC receives Jean Paul Bellot at the Elysée Palace to honour the
company and its employees.
1997
The livestock feed business is wound down
Minoterie Bellot decides to dedicate its entire production to flour destined for human consumption.
1998
Creation of Flour Ranges for Organic Bread
Minoterie Bellot begins producing organic flour and launches the first 1kg bag of organic flour for national distribution.
1998
ISO 9002 certification
2001
Installation of a new weight-based blending plant
The blending plant is modernised to reach an output of 20 T per hour, using weight-based dosing, digital traceability and 10 new bulk silos.
2001
Label Rouge
Minoterie Bellot signs up to the Label Rouge flour specifications
2004
IFS Certification
Minoterie Bellot becomes the first mill to receive IFS certification in France and is awarded the top grade. (International Featured Standard)
2008
Minoterie Bellot becomes Bellot Minoteries
2011
Complete restoration of the old mill
2017
Creation of a new factory
For the first time in its history, Bellot Minoteries expands its activities outside its traditional
site, creating a new storage, despatch and 1kg flour production site in Crèche.
2018
Louis-Marie Bellot takes over the company from his father, Jean Paul
Louis-Marie Bellot takes over the company from his father, Jean Paul, and becomes the 16th Bellot Miller, President of SAS Bellot Minoteries.
2019
Launch of the first fair trade flour available in 1kg bags
In partnership with C’est Qui Le Patron.
2020
Wheat with no post-harvest treatment
Going beyond organic and Label Rouge, Bellot Minoteries now requires suppliers to ensure that the conventional wheat they deliver to the mill is free from any chemical treatment after harvest.
2022
Launch of the new Le Farinier 1kg flour range
New brand, new identity, new packaging. The Le Farinier range is made up of 3 high-quality flours sold in 1kg bags (Le Farinier T65 Label Rouge, Le Farinier T65 Bio, Le Farinier T80 Bio), all certified Origine France Garantie.
2023
Creation of the Bellot Académie
The Bellot Academy is a programme of training workshops for bakers and confectioners on a range of subjects: technique, sales, snacking, management, etc.
2024
New graphic identity for the Mitronette range
Redesigned logo, baguette and 25kg bags, new range of by-products for craft bakeries.