A local mill

We've not visited this place, but it may be worth a stop one day. It's a mill just north of Tours that supplies flour to many bakeries all around our region. They also sell to the public at the mill. While we live in wine country, there are plenty of farmers who grow wheat and other grains around as well (remember, there's a big granary just across the river from us) that probably supply the mill.

The brand of bread made with flour from the Minoterie Raimbert outside of Tours.

The bakers who buy the flour sell their breads in a bag that the mill company supplies, the front of which you see pictured here. On the back of the bag, it says this:

L'appellation "baguette de tradition française" est soumise à une fabrication conforme au décret pain nº 93-1074 JO du 14-09-1993.

Extrait de ce décret pain :
Pain entièrement pétri, façonné et cuit sur le lieu de vente. Pain n'ayant subi aucun traitement de surgélation au cour de son élaboration, ne contenant aucun additif et résultant de la cuisson d'une pâte qui présente les caractéristiques suivantes :

• Être composée exclusivement d'un mélange de farines panifiables de blé, d'eau potable et de sel.
• Être fementée à l'aide de levure de panification (Saccharomyces cerevisae) et/ou de levain.

Translation:

The title "traditional French baguette" can only be used for bread made in accordance with bread decree #93-1074 JO of 14 September 1993.

Excerpt from the decree:
Bread that is entirely kneaded, formed and cooked at the site of sale. Bread that has undergone no freezing at all during its production, that contains no additives and results in a finished product with the following characteristics:

• Only made from a mix of bread flours, water and salt.
• Only leavened with bread yeast (saccharamyces cerevisae) and/or sourdough leavening.

You can check their web site out here.