The classic French bread flour — Type 65 is the essential choice for traditional baguettes and artisan breads. With optimized hydration and rapid strength gain, it delivers that iconic open crumb and crispy crust every baker strives for.

The gold standard for viennoiserie. This premium high-protein T45 flour, made from "Gruau" wheat — France's finest hard wheat variety — is trusted by Michelin-starred pastry chefs for its exceptional extensibility and silky texture.

An all-purpose French wheat flour prized for its delicate balance — fine enough for pastry, strong enough for enriched doughs. La Finoise delivers a soft, tender crumb perfect for brioches, tarts, and the finest French pâtisserie.

Stone-milled with tradition. This semi-whole wheat flour retains more of the wheat's bran and germ, lending a rich, nutty flavor and a distinctive honeycombed crumb. Excellent for rustic country breads, boules, and hearty sandwich loaves.