Pastry and patisserie flours

Minoterie Girardeau offers flours that are designed specifically for pastry and patisserie bakers ( puff pastry-based products, such as galettes and savoury tarts). In fact, we’ve developed the perfect flour for this purpose:Farine Fine 45 d’Exception (exceptional fine T45 flour). This pure, top-of-the-range flour is extracted from the wheat kernel and ground on cylinders.

CRC®-certified flour for pastries

Developed specifically for making pastries, this flour is derived from the CRC® ( controlled reasoned farming) sector. This label ensures the use of 100% French cereals with guaranteed traceability. It also guarantees that such cereals have been grown using good farming practices that help to preserve biodiversity, and that no storage pesticides have been used. 

A flour for croissants, pains au chocolat, etc.

Designed specifically for pastries, this highly refined speciality flour can be used to make all kinds of products: croissants, pains au chocolat, brioches, praline brioches, chocolate brioches and so on. It can also be used for sandwich loaves and burger buns.