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!
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.
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!
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!
Today, traceability and the origin of ingredients have become central elements, particularly for staple foods such as flour. Guaranteeing flour quality and safety requires strict standards and sustainable farming methods, as is the case with French flour production. This traceability is a guarantee of authenticity, offering a great competitive advantage for artisan pastry-bakers in the United States who wish to offer their customers high-quality products….
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
