Foricher flour Archives - Bakery Distribution Warehouse

News

French influence in American bakery: a mix of tradition and innovation

Posted on January 3, 2025January 1, 2025 by ROUSSELOT LAURENCE

French traditional breads_Bakery_Distribution_Warehouse_USA

03
Jan

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…

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Recipes

Kouglof: Christmas French brioche with raisins and almonds

Posted on December 2, 2024December 4, 2024 by ROUSSELOT LAURENCE

02
Dec

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!