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…
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.
The new edition of our Bakery and Patisserie Masterclass organized on August 12th & 13th was a huge success! Over two days, more than 30 guests enjoyed a rich and professional learning experience, combining modern techniques, traditional know-how and a scientific approach to better understand raw materials, their interactions, and the best way to work with them… in a studious and convivial atmosphere!
Bakers and Pastry chefs, join us for our Masterclass on August 12th and 13th! For two days, Christian Gillet, Pastry-Baker Trainer, French Baker Champion, will share new recipes, techniques and culinary secrets that combine tradition and innovation. The Masterclass program includes both scientific and practical approach. It’s also an opportunity to meet and exchange ideas with other professionals in a convivial atmosphere…. Register now!
Very popular in France, puff pastry is used in the kitchen to make sweet and savory dishes such as croissants, pains au chocolat, tarts, vol-au-vent, and many other recipes. Discover the recipe from Bakery Distribution Warehouse…
French flour is recognized worldwide for its quality and reliability! By choosing French flour in the USA, you can take advantage of this worldwide reputation and benefit from the expertise that French millers have developed over centuries of baking tradition. But beyond the reputation, what are the 6 good reasons to choose French flours in the United States?
The French croissant is known all over the world as one of the most emblematic pastries of French cuisine. This delicate croissant-shaped pastry has a flaky, buttery texture and a rich flavor that has captivated taste buds for generations. Discover the recipe…
