Our bakery and pastry Masterclass was back in Miami for another exciting edition. Over the course of two days, more than 40 participants – passionate amateurs and professionals alike – took part in the event. Hosted bby Christian Gillet, Champion of France in Bakery, and scientist Rachel Ziegler Blanchon, they enjoyed demonstrations, hands-on workshops, and theoretical sessions. The atmosphere was both technical and warm, encouraging rich and friendly exchanges.
A new free Masterclass organized in partnership with Foricher Flours will take place on July 24 and 25, 2025. This year, the training spans two days, with sessions tailored for both beginners and professionals.
On the agenda: technical demonstrations, expert tips, and artisanal recipes.
The Masterclass will be conducted by Christian Gillet, French baking champion, and Rachel Blanchon, scientist.
Comparison between French and American organic flour highlights different approaches, both in terms of regulations and production methods. While both types of flour have advantages related to the absence of pesticides and chemicals, French flours are distinguished by their purity, exemplary traceability, nutritional quality and unmatched flavor…
In recent years, American bakery has been revolutionized by the influence of French know-how. Artisans are rediscovering ancestral techniques, using French flours to create authentic, high-quality products. Artisanal bakeries are springing up all over the U.S., offering baguettes, croissants, and sourdough breads worthy of Parisian bakeries. French expatriate bakers are playing a key role in training apprentices and popularizing these creations…
To take full advantage of flour’s qualities, proper storage is essential. This includes choosing the right container, keeping it in a cool, dry, and dark environment, and managing stock carefully. Whether you’re a professional or a home baker, these tips will help you keep your flour in perfect condition for all your culinary creations! Explore the tips from Bakery Distribution Warehouse…
Cousin to the Panettone, Kouglof is a crown-shaped brioche made with T45 wheat flour, raisins, almonds and a dash of rum. Since the 17th century, it has embodied the charm of Christmas celebrations in the Alsace region of France. But it’s also very popular in Austria and Germany. Sprinkled with powdered sugar, it’s ideal with coffee, tea or mulled wine. Discover our authentic recipe straight from old Europe and test it!
Bread improvers are additives used in the bakery industry to optimize the quality and consistency of breads and pastries, meeting both production requirements and consumer expectations. Their use, common in industrial bakeries, depends on the type of product and the benefits desired. They facilitate the manufacturing process and adapt the final characteristics of the products.
Sourdough country bread, made with Meule T80 flour, is a rustic bread with a golden crust and a honeycombed crumb, which seduces with its slightly acidic taste and cereal aromas. Its soft texture and unique aroma make it a must-have for lovers of good breads. Don’t hesitate to make this bread for a Thanksgiving meal, for example – it’s just as good with savoury as it is with sweet!
Liquid sourdough is a natural ferment composed of water and flour that promotes slow, flavor-rich fermentation. It gives bread a more honeycombed crumb and a crisp crust, while developing slightly acidic flavors. Sourdough breads also keep better, offering a soft texture and prolonged freshness.
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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