Parisette flours

Are you an artisan baker based abroad? Our range of Parisette flours
enables you to offer or revisit the classics of French baking.

Flours to cultivate French baking expertise

Treat your customers to tasty, gourmet specialties! Perfectly balanced and of consistent quality harvest after harvest, our Parisette flours are specially designed for lovers of French-style baking and viennoiserie.

100 years of know-how
French milling

With over 100 years of milling and baking expertise, our flours, made from 100% French wheat, are perfectly balanced and easy to use.

A flour for every specialty

Our Parisette flours, ground and perfected in our mills in France, enable you to offer your customers a delicious selection of breads, pastries and viennoiseries in the French tradition.

Discover the full range of Parisette flours and master French-style bread-making.

Farine Parisette Original T55

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Type 55 wheat flour for French breads.

The benchmark flour for everyday French bread-making.
Farine Parisette Classique

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Type 65 wheat flour for French baguettes.

Make tasty French baguettes with a beautiful yellow crumb.
Farine Parisette Premium

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Type 55 wheat flour for French breads.

An easy-to-use wheat flour that meets your technical needs.
Farine Parisette Tradition

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Type 55 wheat flour for baguettes.

A high-quality flour for traditional French baguettes.
Farine Parisette Viennoiserie

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Type 55 wheat flour for croissants and viennoiseries.

Make emblematic French viennoiseries: croissants, pains au chocolat and other puff pastries.
Farine Parisette Baklava

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Wheat flour for oriental pastries.

Make authentic baklava and succeed in the delicate preparation of Middle Eastern pastries.
Farine Parisette Pâtissière

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Type 45 wheat flour for pastry-making.

Pastry flour specially designed for making fine pastries, sponge cakes, cookies, choux pastry, etc.
Farine Parisette Gruau Rouge

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Type 55 fine wheat flour for brioches and viennoiseries.

Specially designed for making products rich in fat, eggs or sugar, such as leavened dough, brioches or Viennese bread.