Wheat grains spilling from a paper bag onto a workbench
Before flour becomes bread, it begins as grain. Looking at the character of each variety is an early step in deciding what kind of loaf we want to make.

01 / 08

Our Beginning

Flour is the starting point for every loaf we bake. A loaf takes shape long before fermentation begins. Its flavour and texture start with the flour, the grain, and the mill we choose. Flour influences the way dough develops, ferments, and tastes after baking. That is why we choose our flour with care, every day.

Milled flour flowing from a metal chute into a paper sack
Choosing and milling grain help shape a loaf long before the dough is mixed. We use flour from Moulins Bourgeois in France as a primary ingredient, considering the miller’s standards and the needs of our dough.

02 / 08

Our Milling Partner

Moulins Bourgeois

Founded in 1895 · France

BORISSOU PARIS sources its primary flour from Moulins Bourgeois, a historic French miller with more than a century of expertise in traditional milling. Established in 1895, Moulins Bourgeois has built its reputation by preserving the natural character of French wheat while maintaining exceptional consistency and purity. The mill values traceable grain, healthy soil, and lasting relationships with farmers.

Visit Moulins Bourgeois
Pale flour and bran-flecked wholemeal flour in shallow dishes
Flour varies in colour and texture with the grain and how it is milled. From fine flour to wholemeal with visible bran, we consider the flavour and behaviour of each flour when choosing it for a loaf.

03 / 08

Milling Philosophy & Standards

Moulins Bourgeois works exclusively with 100% French-grown wheat, ensuring complete traceability from field to flour. Every step of the milling process is designed to protect ingredient integrity rather than maximize efficiency.

Their standards include:

  • Full control over grain sourcing and milling
  • Strict separation between organic and conventional flour
  • No genetically modified grain
  • A team dedicated to supporting artisan bakeries

This shared approach helps us carry French breadmaking traditions from the source of our flour to each finished loaf.

Ripening wheat heads in a field under soft daylight
The story of flour begins where the grain grows. We consider its origin and how it is cultivated and produced, including certification standards when choosing organic ingredients.

04 / 08

Organic Commitment

EU Organic (Euro Leaf) Standard

We select organic flour that meets EU organic certification standards.

The standards include:

  • A minimum of 95% certified organic agricultural ingredients
  • Thorough verification of all remaining components
  • No use of genetically modified organisms (GMOs)
  • Continuous evaluation of soil sustainability, biodiversity, and environmental responsibility

Our choice of organic flour reflects our care for the land, the farmers, and the people who enjoy our bread.

About the EU organic standard
Petit épeautre made with einkorn, an ancient grain
Einkorn is a wheat with a long history of cultivation. Exploring both its flavour and its behaviour in dough helps us bring the character of the grain into the finished loaf.

05 / 08

Ancient Grains & Grain Diversity

Grains with Character

Modern wheat varieties have been developed for yield and consistency. We also value the range of flavours and textures offered by other grains. Ancient grains have a long history of cultivation and distinctive characteristics. They give us different ways to explore flavour, texture, and the craft of breadmaking.

At BORISSOU PARIS, we work with ancient grains such as:

Einkorn (Petit Épeautre): a grain with a long history and a distinctive nutty flavour.

Kamut (Khorasan wheat): a grain we choose for its rich, rounded flavour.

These grains offer:

  • Distinctive grain structure
  • A variety of grain characteristics
  • Texture developed through fermentation
  • A range of individual flavours

Grain diversity enriches our table and keeps more breadmaking traditions alive.

Dough fermenting in a metal mixing bowl
The clock is only one guide to fermentation. Changes in the rise and feel of the dough help the baker judge when it is ready for the next step.

06 / 08

Flour, Fermentation & Time

Letting Nature Do the Work

Good flour reveals its true value only when given time. As the dough ferments, its aroma, flavour, and texture develop gradually. We give this process the time it needs. At BORISSOU PARIS, flour and fermentation are allowed to work together at their natural pace. We carefully manage the temperature, hydration, and fermentation time. The result is bread with the flavour and texture of the grain at its heart.

A grain loaf and its sliced crumb on a workbench
The crust and crumb reveal the results of the ingredients, fermentation and baking. Looking closely at a finished loaf helps inform the next batch of dough.

07 / 08

Why We Do Not Compromise

Using high-quality flour requires discipline. It demands longer fermentation, stricter control, and smaller production volumes. These are choices we make to maintain the quality of our bread.

They allow us to bake bread that aligns with our philosophy:

  • No additives
  • No preservatives
  • No artificial enhancers

Grain, water, salt, a natural starter, and time.

A pain de campagne loaf with an open scored crust
Choosing flour is ultimately part of making bread for the everyday table. We consider the ingredient and the process together, with the flavour of the grain at the centre.

08 / 08

Flour as Responsibility

An Ethical Choice

Choosing a mill means considering both its flour and the people and land behind it. It reflects how we value farmers, land, tradition, and the people who eat our bread every day. Every loaf brings together the work of the farmer, the miller, and the baker. We give the source of our flour the same attention as the finished bread. This is where our bread begins.