Let’s go to Nantes, in France, where sugar and rum from the West Indies once arrived at the docks. Here is a cake that is as simple as it is delicious. With no baking powder, the almond flour and the butter make it soft and melt-in-the-mouth. For the flour, T45 gives a fine, delicate crumb, while T65 gives a bit more character and structure. Whichever you choose, sift it well: this is the key to a light cake.
On a bag of French flour, there are many logos and labels, and they don’t all mean the same thing. Label Rouge, CRC, Organic, stone-ground, Bagatelle: our Foricher flours carry several of these terms. What do they really mean? Let us explain!
Bakery Distribution Warehouse is starting a new chapter with G. Molinard now running the company. He shares his background, why he decided to take over BDW, and his plans for the future, all built around one goal: to keep what makes BDW strong – the quality of Foricher flours and the close relationship with customers – while continuously improving day-to-day service. Meet our new CEO!
Here is a French classic: Nanterre brioche. No braiding, no extras, just balls of dough packed into a loaf pan, fusing together as they bake for a stringy crumb and clean slices. Usually made with T45 (a strong French wheat flour), it’s just as delicious with T55 “Cocorico,” with a slightly more rustic crumb. A little twist… that works beautifully. Discover it now!
Egg white or chickpeas?
Over the past few years, an ingredient that seemingly came out of nowhere has been shaking up baking habits.
Discover what Aquafaba is, why it works so well, and how it might just find its way into your next recipes!
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…
Plant-based egg white substitute · about 100 egg whites per pouch · case of 8
Plant-based egg white substitute · about 15 egg whites per pouch · case of 48
Made in France · bake a real baguette at home, just add water and salt · case of 10
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