Flour obtained by milling soft wheat adapted for cooking recipes (crêpes, breadcrumbs, sauces, soufflés...) and pastry (pies, choux pastry, cookies, cakes,...).
Wheat flour ideal for making puff pastry doughs for "viennoiserie" and pastry-making. Label Rouge-certified flour.


Mix of 100% French wheat and rye flours, ideal for making country or rustic breads. Ready to use flour.
100% French wheat flour crushed on stone millstones, ideal for making country, rustic or cereal breads.


Wheat flour perfect for making French Tradition baguettes. This flour has obtained the famous "Label Rouge" for quality.

