Farine de tradition · Vallée de la Loire
Good bread begins with good wheat.
cook better. eat better. live better.
Chef-curated French kitchenware and ingredients, starting with heritage flour milled by the Girardeau family in the Loire since 1843.
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Provenance
French quality you can taste, feel, and trust.
Our flour comes from the Girardeau mill in the Loire region, milled from heirloom varieties of French wheat chosen for flavor and rise. Never bleached, bromated or fortified.
French flour is graded by type: T45 is the finest, for pastry; T65 is the baker’s staple for traditional bread; T80 is stone-ground whole wheat, for rustic loaves.
Baking Facts
What makes it different?
Flour is not just flour. Here is how the French flour we source from the Loire Valley compares to the flour on most American shelves.
The croissant test
Flaky is easy. Flaky and soft is French.
Croissants made with American flour can be incredibly flaky thanks to perfectly executed lamination, but the chew is dramatically different.
Make them with Type 45 French pastry flour and you'll find they come out both flaky and soft.
American flour is often "improved." French flour is simply pure.
C'est du bon! Qualité française.
Shop French flourLe chef
Simple and Sincere
“Quality over quantity.”
Having lived and worked as a chef in France for over 20 years, I've gotten used to cooking with quality ingredients and tools. DuBon now brings them to you.
