Viennoiserie, patisserie, snacking

All our organic flours are thought out and designed to meet the demand for quality and diversity of bakery professionals, taking into account all the specificities and specialities they want to promote and offer their customers.

Every year we produce more than 200 different types of flour, pure or mixed, for bread or pastry, each with its own particularity and requiring different processing by professionals.

Depending on the composition of our flours, which are made from different cereals and grains, and on our traditional production method using natural stone millstones or cylinders, our raw materials will not be processed in the same way. Their qualities are adapted to their intended use: whether to produce the best breads and viennoiseries, the finest pastries, not forgetting snacking products, which are increasingly used by artisan bakers.