When it comes to authentic French baking, the flour you choose makes all the difference. Grands Moulins de Paris (also known as Grand Moulin) has been milling exceptional flour since 1919, bringing over a century of expertise to professional bakers and passionate home cooks alike. Their flours are the secret behind the perfect crumb of a Parisian baguette, the delicate layers of a croissant, and the rustic character of a country loaf.
What sets Grands Moulins de Paris apart is their unwavering commitment to quality and tradition. Each flour is carefully crafted to meet the exacting standards of French artisan bakers, with precise protein content, optimal absorption rates, and consistent performance that professionals demand.
French flour is classified by its ash content—the mineral residue left after burning. The "T" number indicates how refined the flour is, with lower numbers being more refined and higher numbers retaining more of the wheat kernel's nutrients and flavor. Here's your guide to the exceptional Grands Moulins de Paris flours we carry:
Our GRUAU ROUGE WHEAT FLOUR T45 is the finest, most refined flour in the French baker's arsenal. This Violette Moul-Bie Pâtissière flour is specifically designed for delicate pastries, viennoiseries, and puff pastries where a fine, crumbly texture is essential.
Best for:
The ultra-fine texture and low ash content create pastries with exceptional lightness and that signature French delicacy. Whether you're making almond-filled croissants, pistachio croissants, or classic puff pastry sheets, T45 delivers the delicate structure you need. Top your creations with Italian pearl sugar for an authentic finishing touch.
The La Finoise T55 Wheat Flour for Pastry and Brioche is perhaps the most versatile flour in the French baker's pantry. This Gold-grade T55 from Grands Moulins de Paris offers the perfect balance for traditional French bread, baguettes, and boules, with optimal absorption and fermentation characteristics.
Best for:
With its balanced protein content and excellent gluten development, T55 delivers consistent results whether you're making bread or pastry. It's perfect for brioche waffles, small brioche, and even Neapolitan-style pizza dough. Try folding in dried fruits like organic raisins or dried figs for a traditional pain aux raisins or fruit-studded brioche.
For bakers seeking authentic French bread with character and depth, our French Bread Flour T65 Traditional is the gold standard. This premium flour is optimized for artisanal baking, delivering the nutty flavor and golden crumb that defines exceptional French bread.
Best for:
The slightly higher ash content means more minerals, more flavor, and a beautiful golden color in the finished loaf. This is the flour that brings authentic French bakery character to your kitchen. Enhance your artisan loaves by incorporating premium nuts like organic walnuts or organic almonds for added texture and richness.
Our MILLSTONE T80 FLOUR represents the pinnacle of traditional milling. Using time-honored stone milling techniques, this flour retains more of the wheat kernel's natural nutrients and delivers a distinctly rustic character to your baking.
Best for:
The stone-milling process preserves the wheat's natural oils and nutrients, creating bread with exceptional flavor complexity and nutritional value. This flour pairs beautifully with dried fruits and nuts—try adding dried fruit bundles or organic Chandler walnuts to create rustic fruit and nut loaves that showcase the flour's natural character.
For bakers looking to explore even further, we also carry the CAMPAILLOU SOURDOUGH FLOUR from Grands Moulins de Paris. This Moul-Bie Campaillou special bread mix incorporates rye sourdough and delivers beautiful caramel notes with high protein content. It's designed for 80% hydration and creates sourdough breads with incredible depth and complexity—perfect for use with your sourdough starter jar.
Consistency You Can Trust: Professional bakers rely on Grands Moulins de Paris because every bag performs exactly as expected. No surprises, no adjustments—just reliable, exceptional results.
Heritage and Innovation: Over a century of milling expertise combined with modern quality control means you're getting flour that honors tradition while meeting contemporary standards.
Professional-Grade Quality: These are the same flours used in the finest boulangeries across France. When you bake with Grands Moulins de Paris, you're using the flour that French master bakers trust.
Optimal Performance: Each flour type is formulated with specific protein levels, absorption rates, and fermentation characteristics to excel in its intended application.
Ready to put these flours to work? Here are some delicious applications:
With T45: Create show-stopping pastry cream-filled croissants, delicate small round sweet tart shells, or try your hand at making butter puff pastry from scratch. Finish with a sprinkle of pearl grain sugar for that professional bakery look.
With T55: Perfect for vanilla cake, chocolate cake, chocolate chip cookies, or Neapolitan pizza dough. This flour also shines in fruit-studded breads—fold in organic cranberries or create a classic pain aux raisins with sun-dried Thompson seedless raisins.
With T65 & T80: Ideal for rustic French baguettes, artisan sourdough, and country-style loaves that showcase deep, complex flavors. These flours are exceptional for nut and fruit breads—try incorporating Michigan walnuts, organic almonds, or a mix from our dried fruits, nuts, and snacks collection for hearty, flavorful loaves.
Great flour deserves equally exceptional ingredients. Explore our dried fruit collection for everything from organic figs to organic cranberries, and browse our premium nuts collection for organic walnuts, almonds, and more. Don't forget finishing touches like Italian pearl sugar to give your baked goods that authentic artisan appearance.
Hydration Matters: French flours often have different absorption rates than American flours. Start with the recipe's recommended hydration and adjust as needed based on your dough's feel.
Fermentation Time: These flours are designed to develop flavor through proper fermentation. Don't rush the process—let your doughs rest and develop. This is especially important when incorporating dried fruits and nuts, as the extended fermentation allows flavors to meld beautifully.
Storage: Keep your flour in a cool, dry place. For best results, use within a few months of opening, though properly stored flour can last longer.
Temperature: French baking often relies on cooler fermentation. Consider overnight cold fermentation to develop the complex flavors these flours are capable of producing.
Whether you're a professional baker seeking authentic French ingredients or a home cook ready to elevate your baking, Grands Moulins de Paris flour is your gateway to exceptional results. From the delicate apricot jam-filled croissants made with T45 to the rustic, flavorful breads created with T80 and studded with premium nuts and dried fruits, each flour type opens up new possibilities in your kitchen.
Explore our complete selection of Grands Moulins de Paris flours and discover why French bakers have trusted this mill for over a century. Your best baguette, croissant, or country loaf is waiting to be made.
All Grands Moulins de Paris flours are available in professional 25kg bags, perfect for serious bakers who demand the best.
