Briefs
Seed bread
With its dark crumb and generous sprinkling of seeds on your bread. Carefully shaped into a batard or baked in a tin, the Chistera offers you a unique experience with every bite.
In the spotlight at Foricher
All the latest Foricher news: baker interviews, studies, Yvon Foricher's words...
Briefs
Organic einkorn wheat, the ‘caviar of cereals’
It is rich in protein and essential amino acids, as well as fats, proteins and carbohydrates. This gives bread numerous nutritional benefits.
News
ChasseursDeGraines.fr: careers in milling and baking
A campaign led by the ANMF to raise awareness of careers in milling and baking and to encourage people to enter the profession.
Briefs
BAGATELLE®: the only traditional French baguette with the Label Rouge certification
Made with sourdough, it will reveal its full range of flavours through its thin, perfectly baked crust.
Behind the scenes
Professions in the Wheat–Flour–Bread sector: the same high standards of quality and traceability
Farmers, cooperatives, millers, artisan bakers and bread lovers are the lifeblood of this wheat–flour–bread sector. Together, they help to preserve a gastronomic and artisanal heritage that is recognised throughout the world.
Briefs
Round rye loaf
The round rye loaf is characterised by its thick crust, dark crumb and hearty texture.
Behind the scenes
Supporting independent milling and helping artisan bakers preserve the wheat–flour–bread supply chain.
Being an independent miller is not just about producing high-quality flour. It means committing yourself every day to sustaining the wheat–flour–bread supply chain and supporting artisan bakers at every stage of their journey: training, setting up their business, growing their business and passing on their expertise.
Briefs
Wholemeal bread
It is a staple in the range of breads offered by artisan bakers. It is prized for its high fibre content, its distinctive flavour and its versatility.
Behind the scenes
Inside the mill: the miller’s trade, as told by Arnaud Sorin
It is here that French wheat continues its journey through the supply chain. The miller does more than simply turn grain into flour. He anticipates future needs, selects the wheat, creates blends in collaboration with his partners and brings out the grain’s full potential to produce flours tailored to the requirements of artisan bakers.
Briefs
Tourte de Meule: T80 flour
With its authentic appearance, soft crumb and nutritional qualities, the Tourte de Meule is a natural addition to a range of traditional breads.
Briefs
Plain sandwich bread: a bakery staple
Loved for its soft crumb, its moist texture and its versatility, it is enjoyed by consumers from breakfast right through to dinner.
Behind the scenes
From the fields to the mill: how farmers, cooperatives and millers ensure the quality of their flour
How do agricultural cooperatives support farmers and millers? Find out about the key roles in the wheat–flour–bread supply chain.
Briefs
Why is seeded bread still so popular?
A product that stands out from the crowd, adds value to the shelf and meets consumers’ changing expectations.
Editorials
For Yvon Foricher, the future of baking lies in flavour
At the EGAST trade fair, Yvon Foricher praises the Thomas Marie Trophy, a socially responsible competition that puts flavour back at the heart of excellence in baking craftsmanship.
