Loiret, FranceFounded 1997Independent miller

Foricher Flour

French flour for baguettes and croissants

Foricher is an independent French miller, with mills in the Loiret and elsewhere in France, that makes its Bagatelle flours from CRC® French wheat. Choose T65 for baguettes and everyday bread, T45 Gruau for croissants and brioche, T55 for cakes, choux and tarts, and buckwheat flour for Breton galettes and crêpes.

  • 4.9 156 reviews
  • 8 flours1 to 25 kg bags
Foricher Les Moulins

Which Foricher flour should I use?

Compare all Foricher flours

Best Foricher flour for baguettes Bagatelle T65

  • 1 kg (2.2 lb)
  • French T65
  • Medium · W 240+
  • 11% protein

Label Rouge T65 for the baguette de tradition

T65 is the French flour type for the baguette de tradition, and Foricher's Bagatelle T65 is milled from CRC® French wheat and carries the Label Rouge. It's over 11% protein and made for the long, slow rises of French bread.

4.9 (52) $6.99 per 1 kg bag

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Also consider Foricher Bagatelle T65 · 5 kg The same flour in a 5 kg (11 lb) bag

Best Foricher flour for croissants and brioche Bagatelle T45 Gruau

  • 1 kg (2.2 lb)
  • French T45
  • Medium · W 250+
  • 12% protein

Strong T45 gruau for laminated doughs

A gruau, or strong flour (over 12% protein), in the most refined French type, T45. It's made for croissants, pain au chocolat, brioche and other enriched doughs.

5.0 (31) $6.99 per 1 kg bag

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Also consider Foricher Bagatelle T45 Gruau · 25 kg The same flour in a 25 kg (55 lb) bag

Best Foricher flour for cakes and choux pastry Bagatelle T55

  • 1 kg (2.2 lb)
  • French T55
  • Medium · W 250+
  • 12% protein

Pastry flour for choux, cakes and tarts

Foricher's T55 for pastry and cooking: choux, shortcrust and sweet doughs, génoise, madeleines, pound cake, cookies, pancakes and sauces.

5.0 (11) $6.99 per 1 kg bag

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Best Foricher flour for country bread and sourdough T80 Farine de Meule

  • 25 kg (55 lb)
  • French T80
  • 12% protein

Stone-ground T80 for rustic loaves

Ground on millstones, this T80 keeps more of the grain than T65, for country breads and sourdough with more color and character. It carries the Label Rouge and comes in 25 kg (55 lb) bags only.

5.0 (3) $99.99 per 25 kg bag

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Best Foricher flour for whole wheat bread Brun de Plaisir T150

  • 5 kg (11 lb)
  • French T150

Whole wheat T150 from French wheat

A whole wheat (T150) flour that keeps the bran and germ, milled from French wheat, for whole wheat and multigrain loaves. Use it on its own or blend it with T65 for a lighter loaf.

5.0 (9) $29.99 per 5 kg bag

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Best Foricher flour for rye bread Bagatelle Rye T130

  • 5 kg (11 lb)
  • Rye

French rye for rye bread and starters

A T130 rye flour (1.20–1.50% ash) from French rye, for rye bread, pumpernickel, crackers and sourdough starters.

5.0 (11) $29.99 per 5 kg bag

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Best Foricher flour for galettes and crêpes Buckwheat Flour

  • 1 kg (2.2 lb)
  • Buckwheat

French buckwheat for Breton galettes

Milled from French buckwheat, with a toasty, nutty flavor, for Breton galettes, crêpes and pizzoccheri. Buckwheat isn't wheat, but this flour is milled where wheat is handled.

4.8 (10) $7.99 per 1 kg bag

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12 products

Foricher Les Moulins

Foricher Bagatelle T65 · 1kg

Best for Baguette & French bread

Medium W 240+

$6.99 USD
$6.99 USD

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Foricher Les Moulins

Foricher Bagatelle T45 Gruau · 1kg

Best for Croissant & laminated

Medium W 250+

$6.99 USD
$6.99 USD

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Foricher Les Moulins

Foricher Bagatelle T55 · 1kg

Medium W 250+

$6.99 USD
$6.99 USD

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Foricher Les Moulins

Foricher Bagatelle T65 · 5kg

Best for Baguette & French bread

Medium W 240+

$34.99 USD
$34.99 USD

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Foricher Les Moulins

Foricher Bagatelle Rye T130 · 5kg

Best for Baguette & French bread

$29.99 USD
$29.99 USD

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Foricher Les Moulins

Foricher Buckwheat Flour · 1kg

Best for Crêpes & pancakes

$7.99 USD
$7.99 USD

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Foricher Les Moulins

Foricher Brun de Plaisir T150 · 5kg

Best for Baguette & French bread

$29.99 USD
$29.99 USD

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Foricher Les Moulins

Foricher Bagatelle T65 · 25kg

Best for Baguette & French bread

Medium W 240+

$99.99 USD
$99.99 USD

Ships free

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Foricher Les Moulins

Foricher T80 Farine de Meule · 25kg

Best for Baguette & French bread

12% protein

$99.99 USD
$99.99 USD

Ships free

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Foricher Les Moulins

Foricher Bagatelle T45 Gruau · 25kg

Best for Croissant & laminated

Medium W 250+

$99.99 USD
$99.99 USD

Ships free

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Foricher Les Moulins

Foricher Bagatelle T45 Gruau · 5kg

Best for Croissant & laminated

Medium W 250+

$34.99 USD
$34.99 USD

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Foricher Les Moulins

Foricher Pâtissière T55 · 25kg

Best for Pastries

$99.99 USD
$99.99 USD

Ships free

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Buying guide

Foricher flour guide

Updated · Reviewed by the BrickOvenBaker team

Every Foricher flour compared

FlourTypeBest forStrengthProteinP/LFalling numberGrain originAlso good forReviewsBag sizes Price
Foricher Bagatelle T65 French T65 Baguette & French breadMediumW 240+11%0.60–0.90—100% French grainsAll-rounder4.9 (77)
  • 1 kg (2.2 lb)
  • 5 kg (11 lb)
  • 25 kg (55 lb)
from $6.99
Foricher Bagatelle T45 Gruau French T45 Croissant & laminatedMediumW 250+12%0.70–1.50>230 s100% French grainsCakes & cookies, Brioche, Crêpes & pancakes5.0 (34)
  • 1 kg (2.2 lb)
  • 5 kg (11 lb)
  • 25 kg (55 lb)
from $6.99
Foricher Bagatelle T55 French T55 All-rounderMediumW 250+12%0.70–1.50>230 s100% French grainsSourdough, Baguette & French bread, Bread5.0 (11)
  • 1 kg (2.2 lb)
$6.99
Foricher Bagatelle Rye T130 Rye Baguette & French bread————100% French grainsSourdough5.0 (11)
  • 5 kg (11 lb)
$29.99
Foricher Buckwheat Flour Buckwheat Crêpes & pancakes————100% French grains—4.8 (10)
  • 1 kg (2.2 lb)
$7.99
Foricher Brun de Plaisir T150 French T150 Baguette & French bread, Bread————100% French grains—5.0 (9)
  • 5 kg (11 lb)
$29.99
Foricher T80 Farine de Meule French T80 Baguette & French bread—12%——100% French grainsSourdough5.0 (3)
  • 25 kg (55 lb)
$99.99
Foricher Pâtissière T55 French T55 Pastries————100% French grainsCakes & cookies, Croissant & laminated, Brioche5.0 (1)
  • 25 kg (55 lb)
Sold out

Prices are per bag.

T45 Gruau vs T55: which should you buy?

Compare side by side

Choose T45 Gruau for croissants, brioche and other laminated or enriched doughs that need a strong flour. Choose T55 for cakes, choux, tarts, cookies and sauces.

Bagatelle T45 Gruau 1 kg (2.2 lb) · $6.99 Shop Bagatelle T45 Gruau Bagatelle T55 1 kg (2.2 lb) · $6.99 Shop Bagatelle T55
Type
French T45 French T55
Strength
W 250+Medium W 250+Medium
Protein
12% 12%
Made for
Croissants and brioche Pastry and cooking
Ash
0.39–0.45% 0.49–0.55%
Choose it if
  • You make croissants or pain au chocolat
  • You bake brioche or other enriched doughs
  • You want a strong, very fine flour
  • You bake cakes, génoise or madeleines
  • You make choux, shortcrust or sweet doughs
  • You want one flour for pastry and cooking

How French flour types work

The number on a French flour is its type, and it's set by ash content: the minerals left when a sample of flour is burned. The lower the number, the whiter and more refined the flour; the higher the number, the more of the bran and germ it keeps. So a type tells you how refined a flour is, not how strong it is.

  • T45 (up to 0.50% ash): the whitest flour, mostly for pastry. Foricher's Bagatelle T45 Gruau is a strong T45 for croissants and brioche.
  • T55 (0.50–0.60%): a white flour for everyday baking. Foricher's Bagatelle T55 is made for pastry and cooking.
  • T65 (0.62–0.75%): the type for French bread, including the baguette de tradition: Bagatelle T65.
  • T80 (0.75–0.90%): a light whole-grain flour (farine bise) for rustic bread, like Foricher's stone-ground T80 Farine de Meule.
  • T110 and T150 (1.00–1.20% and over 1.40%): semi-whole and whole wheat flour. We stock Brun de Plaisir T150.
  • Rye has its own types: Bagatelle Rye T130 has 1.20–1.50% ash.

The best Foricher flour for baguettes and bread

Start with Bagatelle T65. It's the flour for a baguette de tradition, which French law says must be made from flour, water, salt and yeast or levain, with no additives, and Foricher's carries the Label Rouge. For a country loaf with more color, add or switch to T80 Farine de Meule; for whole wheat bread, use Brun de Plaisir T150; and for rye bread or a rye starter, Bagatelle Rye T130.

If you know Italian grades, T45 is more refined than Tipo 00, T55 is close to Tipo 00 or 0, and T65 sits between Tipo 0 and Tipo 1.

Croissants, pastry and crêpes

  • Croissants and brioche: Bagatelle T45 Gruau. Gruau means a strong flour, higher in protein than a standard flour of the same type, which helps laminated and enriched doughs rise.
  • Cakes, choux and tarts: Bagatelle T55, which Foricher suggests for choux, shortcrust and sweet doughs, génoise, madeleines and pound cake.
  • Galettes and crêpes: Buckwheat Flour for Breton galettes and savory crêpes; T55 for sweet crêpes and pancakes.
  • Bakery quantities: T45 Gruau and T65 also come in 25 kg (55 lb) bags, and Pâtissière T55 is Foricher's pastry flour in a 25 kg bag.

The mill's story

About Foricher

Foricher Les Moulins was founded in 1997 by Yvon Foricher, a trained miller from a family with seven generations in milling, at first to sell flour to artisan bakers. In 2000 it bought the Moulin des Gaults in Poilly-lez-Gien, in the Loiret, to mill its own flour, and it later added mills in Fougerolles, in Haute-Saône, and Arnouville, north of Paris. Foricher calls itself an independent miller for craft bakeries.

How Foricher mills its flour

Foricher blends several wheat varieties for each flour and mixes each batch after milling so it's consistent. It checks its flours with test bakes based on the French tradition method, and each bag can be traced by its batch number. Most of its white flours are roller-milled; the T80 Farine de Meule is ground on millstones.

The Moulin des Gaults is dedicated to CRC® wheat, much of it grown nearby, and mills about 18,000 tonnes of flour a year, most of it sold as Label Rouge and CRC® flour.

What CRC® and Label Rouge mean

CRC® stands for Culture Raisonnée Contrôlée, a French wheat supply chain: the wheat is 100% French, grown with farming practices meant to support biodiversity, stored without treatment after harvest, and checked by an independent body. Label Rouge is an official French quality label with specifications approved by the French Ministry of Agriculture. Foricher's Bagatelle T45, T65 and T80 carry it, and the Moulin des Gaults first earned it for Bagatelle T65 in 2001.

Foricher says its flours are made without additives.

Why we carry Foricher

Foricher makes the French flour types that French recipes call for, from T45 to T150, from CRC® French wheat. We stock 1 kg (2.2 lb) bags of T45 Gruau, T55, T65 and buckwheat for home bakers, 5 kg (11 lb) bags of T65, rye and whole wheat, and 25 kg (55 lb) bags for bakeries.

Foricher Flour FAQs

What is the best Foricher flour for baguettes?

Bagatelle T65. T65 is the French flour type for the baguette de tradition, and Foricher's is milled from CRC® French wheat and carries the Label Rouge. For a more rustic loaf, try the stone-ground T80 Farine de Meule.

What's the difference between T45, T55 and T65 flour?

The type number reflects ash content, so it tells you how refined the flour is: T45 (up to 0.50% ash) is the whitest, T55 (0.50–0.60%) is a little less refined, and T65 (0.62–0.75%) keeps more of the grain. At Foricher, T45 Gruau is for croissants and brioche, T55 for pastry and cooking, and T65 for bread.

Which Foricher flour should I use for croissants?

Bagatelle T45 Gruau. It's a strong T45 (over 12% protein) made for croissants, brioche and other enriched doughs. We stock it in 1 kg (2.2 lb), 5 kg (11 lb) and 25 kg (55 lb) bags.

What is farine de gruau?

Gruau is French for a strong flour: higher in protein and gluten than a standard flour of the same type, so it rises better in viennoiserie and brioche. Foricher's Bagatelle T45 Gruau is a gruau in the most refined type, T45.

What do CRC® and Label Rouge mean on Foricher flour?

CRC® (Culture Raisonnée Contrôlée) is a French wheat supply chain: 100% French wheat grown with farming practices meant to support biodiversity, stored without treatment after harvest, and checked by an independent body. Label Rouge is an official French quality label; Foricher's Bagatelle T45, T65 and T80 carry it.

Where is Foricher flour milled?

In France. Foricher mills at the Moulin des Gaults in Poilly-lez-Gien, in the Loiret, which it bought in 2000, and at mills in Fougerolles (Haute-Saône) and Arnouville, north of Paris.

Is Foricher flour made from French wheat?

Yes. Foricher's CRC® flours are made from 100% French wheat, which the CRC® charter requires, and its buckwheat and rye flours are milled from French grain too.

Is Foricher buckwheat flour gluten-free?

Buckwheat isn't wheat, but Foricher Buckwheat Flour is milled in a facility that also handles wheat, so it isn't sold as gluten-free. It's the flour for Breton galettes, savory crêpes and Italian pizzoccheri.

What is stone-ground T80 flour (farine de meule)?

Farine de meule is flour ground on millstones. Foricher's T80 Farine de Meule is a T80 (0.75–0.90% ash), so it keeps more of the grain than T65, for country breads and sourdough. We stock it in 25 kg (55 lb) bags.

Which Foricher flour should I use for cakes and choux pastry?

Bagatelle T55. Foricher suggests it for choux, shortcrust and sweet doughs, génoise, madeleines, pound cake, cookies, pancakes and sauces. For bakery quantities, Pâtissière T55 comes in 25 kg (55 lb) bags.

Where can I buy Foricher flour?

Right here. We stock Foricher's flours in 1 kg (2.2 lb), 5 kg (11 lb) and 25 kg (55 lb) bags and ship them across the U.S. from our warehouse in Richmond, Virginia. In Canada, you can ask for them through our Request a Product page.