Blandine Bouisset and Daniel Coutarel offers organic flour their craft.

Issues of old cereal varieties adapted to our soil Mountains of Lacaune we offer our wheat flour, rye, buckwheat and maize.

The grains are milled in their farm with a pile of granite on a weekly basis.

We call meal preparation that can be achieved by crushing the grain of wheat. A farm of Borie Maigre milling consists after cleaning grain from the break, and then crush it and then sanded in the envelope (son) to extract the elements necessary for bread.

This integral flour thus obtained is then sifted in a bluterie. Here, the sound is extracted and you get flour bise (type 80). Containing all the seed and very little sound, it is suitable for your pains, and all your preparations containing leaven or yeast (yoghurt cake, fouasse, cake, etc.

The complete meal is obtained by adding flour to kiss her on purpose. It corresponds to the flour type 110. I advise you to all uses that do not need to inflate the kind pancakes, crumble, pastry pies, bechamel cake, etc.

With the presence of the germ and various nutrients you will find at our meal incomparable flavor.