Flours and Brans

ARTISANE FLOUR

 Artisane Flour gives you a crumb that is as golden as you like it and is ideal for hand-kneaded doughs.

OAT FLOUR

Light and sweet taste.
No gluten.

BAGUETTE FLOUR

The purist’s baguette:
a perfectly cream-colored, honeycomb crumb
and a thin, crispy crust.

BLONDE FLOUR

This flour stands out due to its crust coloration: it is perfect for lovers of well-baked breads.

CLASSIQUE FLOUR

This is the very incarnation of
“all-purpose flour.”

SUPER ELEGANT FLOUR

 Ideal for baked goods and pastries made with yeast doughs and pâte feuilletée.

COMPLETE RYE FLOUR

Its distinct flavors make it deal for sourdough confection and its colour will delight fans of dark colored bread

PARIS D’OR FLOUR

 It is not for no reason that the baguette is such a strong symbol for the French!

PASTRY FLOUR

Its low absorption rate makes it ideal for baking anything that could be called a pastry.

SIGNATURE T65 FLOUR

Great flexibility in shaping and a nice tolerance in slow and mass proving bread making process.

SILHOUETTE + FLOUR

It features the nutritional value of whole wheat flour while providing a sweet flavor to bread.

SOULANGES FLOUR

This flour is distinguished by its high protein content and its excellent absorption. Soulanges Flour is great for making all kinds of bread!

TYPE OO FLOUR

A combination of italian tradition and innovation, Type 00 is a strong flour made for long fermentation.

VIENNOISERIE FLOUR

 Perfect for tourage because it allows for proper retention of the fat you are using. It also provides nice pliability!

OUR BRAN

Containing proteins, dietary fiber, mineral salts, and vitamins, bran may be added to white flour in order to share its flavor and nutritional benefits.

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