On Flour and Trust

Every bakery begins with flour, but not every decision about flour is the same.

Choosing a mill is not only about specifications or consistency. It is about trust — in how grain is selected, how it is milled, and how variation is understood rather than erased. These decisions shape the bread long before it reaches the bench.

At Croisserie, we work with flour from Minoterie Bourseau, a family-owned mill in France with a long milling heritage. Their work reflects a balance between tradition and precision, producing flours for artisan bakers using selected French wheat and carefully controlled milling methods.

Bourseau works with both traditional stone milling and modern milling techniques, choosing the approach according to the character and purpose of each flour. Flour remains an agricultural product — shaped by harvests, seasons, and grain quality — and working with it requires attention rather than assumption.

For the baker, this means engagement. Hydration must be adjusted. Fermentation observed. Dough responds differently across flours, and that dialogue becomes part of the work. Consistency is not achieved by flattening differences, but by understanding how to respond to them.

We value mills and producers who think this way — who communicate openly, test rigorously, and prioritise long-term practice over short-term optimisation. These relationships matter because they influence the bread at its foundation.

Good bread begins before mixing. It begins with choosing mills and producers who respect raw materials, accept responsibility for their processes, and understand that quality is built through care, patience, and trust.