”I used to watch my
father everyday. That’s when I knew
I wanted to be a baker”


It took me very young, when my father introduced me to his bakery laboratory. Since then I have never wanted to do anything else. I work on a daily basis with him and he is very trained. For the yeast it’s the same thing, I discovered L’hirondelle during my training at school and I never left it.

Romain Malo West, Roost-Warendin – FRANCE.


Created in 2005, the bakery “Aux 2 moulins” combines tradition with long fermentations and the use of quality raw materials, and modernity thanks to space and modern and functional equipment. Home, smile, quality and service are the key words of this family business. See the website

307 Rue Jean Jaurès
59286 Roost-Warendin

They currently use L’hirondelle,
They tell us their own story