Bakery Distribution Warehouse has a new owner. G. Molinard has taken over the company with a clear goal: to preserve what makes it strong, the quality of Foricher flours and the trusted relationship with customers, while making real, everyday improvements. Here’s our conversation with him.
LR: Can you introduce yourself and tell us what led you to take over BDW?
GM: I am originally from the French Caribbean, and I’ve always had a true passion for the United States. I traveled here often and always wanted to move here one day. Professionally, I’m an entrepreneur at heart. I’m self-taught, and I especially love niche markets. I come from the insurance and real estate industries, and I actually worked in that field near Orlando, Florida, a few years ago.
What led me to take over BDW is simple: I wanted to diversify my activities and get involved in a business connected to French tradition and craftsmanship. I’ve only been leading BDW for a short time, but I spent several months working alongside the previous team to really understand the company, how it works, what it requires, and its products. That experience made me even more confident in my desire to help BDW grow.
What is your vision for BDW, and how will you use your experience to make it happen?
I don’t have experience in the food industry, but my career has taught me how to run a business carefully, listen closely to the market and to customers, and offer products that truly match their needs. I don’t intend to change everything at BDW. My approach is more about continuity and improvement: keeping the best of what the previous management built, starting with our partnership with Les Moulins Foricher, whose flours are both authentic and consistently reliable. At the same time, I want to bring in new processes, new products, and above all, make sure every customer is fully satisfied with our service.
What concrete improvements do you want to put in place?
My top priority is customer satisfaction! In practical terms, that starts with smarter, more forward-looking inventory management to avoid any stock shortages. When it comes to deliveries, we’re keeping the responsiveness that has always been one of BDW’s strengths, while adjusting our schedules more closely to each customer’s needs. For example, some customers today receive deliveries as early as 6:00 or 6:30 a.m., to fit better with their own operations. Our logistics manager, Luis, oversees deliveries every day, with a strong focus on reliability and punctuality, so our customers know they can count on us.
We’ve also strengthened our customer service team: Carolina Andreatta is now fully dedicated to this role. She’s responsive, a great listener, and takes the time to handle every request carefully, offering solutions that truly fit each customer’s situation.
What can BDW’s customers expect in the coming months?
They can expect availability, responsiveness, and a real commitment to making their lives easier whenever they need quality flour. I’m still learning this industry, so I stay very open to their suggestions, they’re the ones out in the field, and they’ll help shape our product catalog by sharing what they need.
I’m also looking into importing other complementary products for bakeries and pastry shops, to support our customers as their businesses grow. We’ve already added Aquafaba to our catalog, a natural, gluten-free egg white substitute. I’m also considering bringing in baking additives for bread and pastry, cocoa, coffee, and artisanal products like fruit and jams from Guadeloupe.
That said, flour remains the heart of our business. We work with Les Moulins Foricher because they guarantee us 100% French products with consistent, reliable quality, strict quality controls, recognized certifications such as Label Rouge, Bagatelle, and Kosher, and full traceability — from the field all the way to the bakery! I truly believe that to make bread and pastries with an authentic texture and real flavor, you need French flour of this quality.
A more personal question: do you have a favorite recipe made with French flour, or a favorite BDW product?
I love good food, whether it’s savory or sweet! I enjoy dishes made with quality ingredients. I have to admit I have a soft spot for buckwheat galettes, the ones we call “complète”, paired with a good cider. And when they’re made with our flour, it’s even better!
To order your Foricher flours, click here
