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100% French buckwheat flour, also called "blé noir", ideal for making "galettes bretonnes", breads, cookies...
A mix of seeds including sesame, brown and yellow flax, millet and blue poppy, ideal for making cereal breads
Small spelt flour (petit épeautre), also known as "engrain" in French, used to make rustic breads with a dense, yellow crumb and a slight nutty flavor.
This flour makes a typical rustic bread, with a dark, dense crumb that stores well
Whole-wheat flour (or wholemeal flour) perfect for making rustic, nutritious breads with a dense texture, a crisp crust and a soft, slightly moist crumb.
Flour particularly adapted to the production of yeast dough and puff pastry: fritters, brioches, tarts, pies, croissants, pains au chocolat, etc * 1 kg = 2.2 lbs
Flour specially adapted to cooking and pastry-making: pancakes, sauces, choux pastry, pie dough, cookies, cakes, sponge cakes, etc. * 1 kg = 2.2 lbs
A versatile essential in cooking and baking, prized for its ability to deliver consistent, high-quality results. Ideal for a wide range of recipes: cakes, tarts, pastrie to breads, brioches, crêpes, and other preparations requiring premium flour.
Perfect flour for making traditional French bread with a creamy, honeycombed crumb and crispy crust. * 1 kg = 2.2 lbs
Bread improver (or additive) to improve the manufacturing process and bread quality. Guaranteed GMO-free.
Wheat flour perfect for making French Tradition baguettes. This flour has obtained the famous "Label Rouge" for quality.
Wheat flour ideal for making puff pastry doughs for "viennoiserie" and pastry-making. Label Rouge-certified flour.
Flour obtained by milling soft wheat adapted for cooking recipes (crêpes, breadcrumbs, sauces, soufflés...) and pastry (pies, choux pastry, cookies, cakes,...).
100% French wheat flour crushed on stone millstones, ideal for making country, rustic or cereal breads.
Mix of 100% French wheat and rye flours, ideal for making country or rustic breads. Ready to use flour.