Pastry

Our croissant flour is crafted in the French T65 tradition, designed for the delicate balance of strength and extensibility required for laminated doughs. With moderate protein and finely tuned gluten quality, it supports long fermentation, superior layering, and the honeycomb interior that defines authentic croissants. Ideal for viennoiserie like pain au chocolat, Danish pastries, and brioche, this flour gives bakers reliable performance with flavor depth that only careful milling can deliver.