Author Archives: ROUSSELOT LAURENCE

Recipes

Tangzhong burger buns

Posted on by ROUSSELOT LAURENCE
02
Oct

Discover the ultimate secret to irresistible burgers: Tangzhong burger buns! These ultra-soft buns, inspired by Japanese tradition, are made with a magical trick: Tangzhong method. By cooking a portion of T45 wheat flour with water or milk, you create a “roux” that locks in moisture, resulting in incredibly tender and light buns. Their soft texture melts in your mouth while staying fresh and perfect longer for your burgers. Taste Christian Gilet’s recipe as soon as possible… for gourmet and perfectly balanced hamburgers!

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News

Traceability and origin of ingredients for French flours

Posted on by ROUSSELOT LAURENCE
30
Sep

Today, traceability and the origin of ingredients have become central elements, particularly for staple foods such as flour. Guaranteeing flour quality and safety requires strict standards and sustainable farming methods, as is the case with French flour production. This traceability is a guarantee of authenticity, offering a great competitive advantage for artisan pastry-bakers in the United States who wish to offer their customers high-quality products….

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News

Bakery-pastry masterclass in Miami… success in pictures!

Posted on by ROUSSELOT LAURENCE
19
Aug

The new edition of our Bakery and Patisserie Masterclass organized on August 12th & 13th was a huge success! Over two days, more than 30 guests enjoyed a rich and professional learning experience, combining modern techniques, traditional know-how and a scientific approach to better understand raw materials, their interactions, and the best way to work with them… in a studious and convivial atmosphere!

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News

Label Rouge certification for flours: a guarantee of superior quality!

Posted on by ROUSSELOT LAURENCE
06
Aug

Label Rouge certification, well known for its high-quality standards in various foodstuffs such as meat, fruit and dairy products, also applies to flour. What does Label Rouge certification mean for flour ? What are the specific award criteria, and what are the benefits for consumers and producers?

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News

Gourmet Escape… in pictures!

Posted on by ROUSSELOT LAURENCE
Gourmet Escape Bakery Distribution Warehouse Miami
29
Jul

Thanks to all Gourmet Escape guests! Bakery Distribution Warehouse team was happy to welcome everyone to Call Me Gaby in Miami Beach on Wednesday, July 24, 2024, to discover Foricher flours through a tasting of breads and viennoiseries made with these high-level French flours. This convivial moment was sublimated by the expertise and talent of […]

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Recettes, Recipes

Buckwheat Galettes (Galettes de sarrasin)

Posted on by ROUSSELOT LAURENCE
Gallette_crepe_bretonne__Sarrasin
10
Jul

Buckwheat pancakes, also known in French “galettes bretonnes” or “galettes de blé noir”, are an emblematic culinary specialty of the Brittany region of France. Unlike wheat pancakes or “crêpes”, which are generally sweet, buckwheat galettes are best savory. Here’s THE recipe for authentic “galettes bretonnes!

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News

Gourmet Escape – July 24th, 2024 – Miami Beach

Posted on by ROUSSELOT LAURENCE
08
Jul

Are you familiar with Moulins Foricher flours? Bakery Distribution Warehouse is the official distributor of these high-quality flours. To promote these exceptional products, we are organizing a discovery & tasting event on July 24th. Join us at GOURMET ESCAPE!

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News

Masterclass – August 12th & 13th, 2024 – Miami

Posted on by ROUSSELOT LAURENCE
pastry-chef
06
Jul

Bakers and Pastry chefs, join us for our Masterclass on August 12th and 13th! For two days, Christian Gillet, Pastry-Baker Trainer, French Baker Champion, will share new recipes, techniques and culinary secrets that combine tradition and innovation. The Masterclass program includes both scientific and practical approach. It’s also an opportunity to meet and exchange ideas with other professionals in a convivial atmosphere…. Register now!

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Recettes, Recipes

Chocolaty’Brownie

Posted on by ROUSSELOT LAURENCE
Chocolaty_Brownie pastry
04
Jun

Hybrid pastries are the trend that has had everyone salivating for few years. But what exactly is a hybrid pastry? It’s the meeting of two irresistible sweets: a soft croissant fused with a donut, a tart with a cookie, or even a macaroon filled with ice cream… Discover here, the marriage of a viennoiserie and a brownie…

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