Fern plant

OUR FLOUR


  1. OUR FLOUR


    Where Real Bread Begins

    Bread is only as honest as the flour it begins with.
    At BORISSOU PARIS, flour is not a raw material—it is the foundation of everything we bake.

    Flour Is Not Just an Ingredient


    In modern baking, flour is often treated as a commodity.
    Standardized, refined, and optimized for speed, modern flour prioritizes efficiency over integrity.


    At BORISSOU PARIS, we take a different approach.
    We believe flour determines not only the taste of bread, but also its digestibility, nutritional value, and long-term impact on the body.


    Before fermentation, before shaping, before baking—
    the quality of bread is already decided by the flour.

    Sourced from Historic French Mills


    Our primary flour is sourced from Moulins Bourgeois,
    a historic French miller founded in 1895.


    For over a century, Moulins Bourgeois has worked exclusively with French-grown wheat, maintaining deep relationships with local farmers and preserving regional grain characteristics rather than erasing them through over-processing.


    The mill operates:

    • Dedicated organic production facilities

    • Strict separation between organic and non-organic grains

    • Full traceability from field to flour

    This level of control ensures consistency, purity, and transparency—qualities that are essential to real bread.

    Organic Standards Without Compromise


    All organic flour used at BORISSOU PARIS follows EU Organic (Euro Leaf) certification standards.


    These standards require:

    • At least 95% certified organic agricultural content

    • Strict verification of all remaining components

    • Absolute prohibition of GMO ingredients

    • Clear evaluation of soil health, biodiversity, and sustainability


    Organic flour is not simply about what is excluded.
    It is about how the grain is grown, how the soil is treated, and how ecosystems are preserved for future harvests.

    The Difference Between Refined and Living Flour


    Highly refined flour is designed for uniformity and shelf life.
    In the process, much of the grain’s natural structure, minerals, and character are stripped away.


    BORISSOU PARIS works with flour that preserves the grain’s original balance.


    By respecting the natural composition of wheat—its bran, germ, and endosperm—we allow fermentation to work as it should, resulting in bread that:


    • Develops flavor naturally

    • Digests more easily

    • Feels lighter and more balanced after eating

    Flour should support fermentation, not fight it.


    Organic Standards Without Compromise


    All organic flour used at BORISSOU PARIS follows EU Organic (Euro Leaf) certification standards.


    These standards require:

    • At least 95% certified organic agricultural content

    • Strict verification of all remaining components

    • Absolute prohibition of GMO ingredients

    • Clear evaluation of soil health, biodiversity, and sustainability


    Organic flour is not simply about what is excluded.
    It is about how the grain is grown, how the soil is treated, and how ecosystems are preserved for future harvests.

    Ancient Grains and Grain Diversity


    Modern wheat has been heavily hybridized to increase yield and speed. Ancient grains, by contrast, have remained genetically unchanged for thousands of years.


    BORISSOU PARIS works with ancient grains such as:

    • Petit Epeautre (Einkorn)

    • Kamut (Khorasan wheat)


    These grains offer:

    • Naturally lower gluten levels

    • Higher mineral and protein content

    • Improved digestibility

    • Distinct, expressive flavor profiles


    Grain diversity matters. It protects both human health and agricultural sustainability.


    Flour, Fermentation, and Time


    Good flour reveals its value only when given time. Natural fermentation allows enzymes to break down complex starches and proteins, making bread more digestible and flavorful.


    This process cannot be rushed or replicated through additives.

    At BORISSOU PARIS, we allow flour and fermentation to work together at their natural pace.


    This partnership between grain and time defines the character of our bread.


    Why We Do Not Compromise


    Using high-quality flour requires discipline.

    It demands longer fermentation, stricter temperature control, and smaller production volumes. But it also allows us to bake bread that aligns with our philosophy:


    • No additives

    • No preservatives

    • No artificial enhancers


    Only grain, water, salt, yeast, and time.


    Flour as Responsibility


    For us, choosing flour is not a technical decision—it is an ethical one.


    It reflects how we value farmers, land, tradition, and the people who eat our bread every day. At BORISSOU PARIS, flour is treated with respect because it deserves it.


    It carries the history of the field, the knowledge of the mill, and the integrity of the baker.


    This is where real bread begins.

Fern plant

OUR FLOUR


  1. OUR FLOUR


    Where Real Bread Begins

    Bread is only as honest as the flour it begins with.
    At BORISSOU PARIS, flour is not a raw material—it is the foundation of everything we bake.

    Flour Is Not Just an Ingredient


    In modern baking, flour is often treated as a commodity.
    Standardized, refined, and optimized for speed, modern flour prioritizes efficiency over integrity.


    At BORISSOU PARIS, we take a different approach.
    We believe flour determines not only the taste of bread, but also its digestibility, nutritional value, and long-term impact on the body.


    Before fermentation, before shaping, before baking—
    the quality of bread is already decided by the flour.

    Sourced from Historic French Mills


    Our primary flour is sourced from Moulins Bourgeois,
    a historic French miller founded in 1895.


    For over a century, Moulins Bourgeois has worked exclusively with French-grown wheat, maintaining deep relationships with local farmers and preserving regional grain characteristics rather than erasing them through over-processing.


    The mill operates:

    • Dedicated organic production facilities

    • Strict separation between organic and non-organic grains

    • Full traceability from field to flour

    This level of control ensures consistency, purity, and transparency—qualities that are essential to real bread.

    Organic Standards Without Compromise


    All organic flour used at BORISSOU PARIS follows EU Organic (Euro Leaf) certification standards.


    These standards require:

    • At least 95% certified organic agricultural content

    • Strict verification of all remaining components

    • Absolute prohibition of GMO ingredients

    • Clear evaluation of soil health, biodiversity, and sustainability


    Organic flour is not simply about what is excluded.
    It is about how the grain is grown, how the soil is treated, and how ecosystems are preserved for future harvests.

    The Difference Between Refined and Living Flour


    Highly refined flour is designed for uniformity and shelf life.
    In the process, much of the grain’s natural structure, minerals, and character are stripped away.


    BORISSOU PARIS works with flour that preserves the grain’s original balance.


    By respecting the natural composition of wheat—its bran, germ, and endosperm—we allow fermentation to work as it should, resulting in bread that:


    • Develops flavor naturally

    • Digests more easily

    • Feels lighter and more balanced after eating

    Flour should support fermentation, not fight it.


    Organic Standards Without Compromise


    All organic flour used at BORISSOU PARIS follows EU Organic (Euro Leaf) certification standards.


    These standards require:

    • At least 95% certified organic agricultural content

    • Strict verification of all remaining components

    • Absolute prohibition of GMO ingredients

    • Clear evaluation of soil health, biodiversity, and sustainability


    Organic flour is not simply about what is excluded.
    It is about how the grain is grown, how the soil is treated, and how ecosystems are preserved for future harvests.

    Ancient Grains and Grain Diversity


    Modern wheat has been heavily hybridized to increase yield and speed. Ancient grains, by contrast, have remained genetically unchanged for thousands of years.


    BORISSOU PARIS works with ancient grains such as:

    • Petit Epeautre (Einkorn)

    • Kamut (Khorasan wheat)


    These grains offer:

    • Naturally lower gluten levels

    • Higher mineral and protein content

    • Improved digestibility

    • Distinct, expressive flavor profiles


    Grain diversity matters. It protects both human health and agricultural sustainability.


    Flour, Fermentation, and Time


    Good flour reveals its value only when given time. Natural fermentation allows enzymes to break down complex starches and proteins, making bread more digestible and flavorful.


    This process cannot be rushed or replicated through additives.

    At BORISSOU PARIS, we allow flour and fermentation to work together at their natural pace.


    This partnership between grain and time defines the character of our bread.


    Why We Do Not Compromise


    Using high-quality flour requires discipline.

    It demands longer fermentation, stricter temperature control, and smaller production volumes. But it also allows us to bake bread that aligns with our philosophy:


    • No additives

    • No preservatives

    • No artificial enhancers


    Only grain, water, salt, yeast, and time.


    Flour as Responsibility


    For us, choosing flour is not a technical decision—it is an ethical one.


    It reflects how we value farmers, land, tradition, and the people who eat our bread every day. At BORISSOU PARIS, flour is treated with respect because it deserves it.


    It carries the history of the field, the knowledge of the mill, and the integrity of the baker.


    This is where real bread begins.