The Norman Invasion Continues!

Nestled in a fertile cradle of farms and natural preserves in Basse-Normadie, France, two mills still produce flour to the exacting standards of their ancestors, supplying Paris and other grandes villes with the basic substance that has made France the center of the world for bread and pastry: pure, unbrominated, unbleached, organic wheat flour.

Les Moulins Roupsard are twin mills operated by the Roupsard brothers, one is a water-driven millstone in a place where a mill has existed since at least 1000 AD, and the other mill uses cylindrical milling machinery maintained since 1936.  The wheat and other grains that they mill come from the immediate region, which is protected by its proximity to the Natural Regional Park du Cotentin des Maris et du Bessin, which was established to protect biodiversity and organic farming.

The protection of the supply chain, and the time-honored milling processes that cuts no corners produces a flour of uncompromising quality and integrity.

Now this flour comes to you packaged at the source, with its next breath of air being your kitchen.  Croissants with the flaky texture you remember are within reach.  Impossibly thin, flexible crepes with crispy edges are now possible.  Baguettes with crispy crusts and soft interiors that you can eat without butter are also within reach.

French flour is fundamentally different from American flour.  Its many differences stem from the variety of wheat grown, farming practices, milling practices, and a host of other factors that contribute to differences in chemical properties.  It can be substituted for all purpose flour, but you will notice crispier, flakier pie crusts; thinner and crisper crusts for bread, and a scent and flavor that is distinctive - particuarly in recipes with few ingredients.