Vivien Flour Private Limited

Started out here in Ward 16, Bodh Gaya, at Jai Singh’s place. It’s a busy spot but we like it. Most days involve handling grain and making sure the machines are running right. There isn't much fancy about it. We just focus on getting the flour ready. Working in a village like this means everyone knows everyone. People stop by and we just do the work. It’s dusty sometimes and the noise from the equipment is constant, but that's how a mill is. We don't have a huge office or anything. It's just the workspace and the bags waiting to go out. The weather gets hot in Bihar, which makes the work a bit harder in the afternoons. We started Vivien Flour because it seemed like a practical thing to do for the area. We spend a lot of time checking the quality by hand. If the texture isn't right, we fix it. It's not a complicated setup. Just some people working with grain every day. Sometimes the power goes out and everything stops, then we just wait it out. That's life here. We aren't trying to change the world, just keeping the bags moving. Most of the staff live close by, so we walk or bike in. It feels right being local. We don't spend much on ads. Word of mouth usually does the job. If you come by the village, you'll see us there. It's a steady life.