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The flours "La Pastelière" propose quality flours, making genuine traditional french baguettes, adapted to your baking process.
Developed with only one objective: taste; the receipes of the flours "La Pastelière" do not forget the work of the baker by proposing flours of "french tradition" or flours with acid: Pastelière and Pastelane
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The flour for bagette of French Tradition, "La Pastelière" uses the best wheat varieties, learnedly mixed to give you the maximum of taste, with a traditional and practical manufacturing process. "La Pastelière" the genuine taste of the french baguette
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The flour for baguette "La Pastelane" has been made for those which want the taste and the appearance of a flour of tradition, with the process of manufacture of a bagette with acid. "La Pastelane" will awake the papillae of your customers! |
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The flour for bagette and bread “Pastelière Chicory" is made of two treasures of the soil of France, to offer you to a baguette of character, a delight for amateurs of strong savours , and by those who are concerned with their health. Very rich in bifidogen fibres, "La Pastelière Chicory" is the bread for your health and vitality. |
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Here is a sample of our other flours: |
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