Flours

Fresh yeast used for making soft buns and loaf breads

Marcona spanish white blanched almond flour mixed with icing sugar to give a perfect balance for chef sanjana's special macaron recipe that is provided with this product.

Marcona spanish white blanched almond flour perfectly suited to make glutenfree cakes, biscuits, macarons, keto and other healthy bread options

Gluten free flour made with light toasted steel cut rolled oats, used for making gluten free crumble, cookies, cake bases and can be incorporated in artisan breads.

Gluten free flour made with light toasted buckwheat, used for making gluten free crumble, cookies, cake bases and can be incorporated in artisan breads.

Gluten free flour made with white organic quinoa flour , used for making gluten free crumble, cookies, cake bases and can be incorporated in artisan breads.

Rye flour is dark medium granulation flour, which is milled from German rye grains and grits. It gives a dense and dark texture with rye flour. It is ideal to make rye sandwich bread and artisan breads.

T150 is a wholemeal French style coarse Flour. This Flour gives brown textured loaf with a crisp crust; it is best suited for all our whole wheat baking needs.

T65 is French Type 65 style strong bread flour suitable for baking crusty artisan breads. It is made from hard wheat variety and is slightly coarse in granulation. It has moderate ash content and high gluten content required for baking artisan breads w

T55 is French Type 55 style general purpose flour suitable for a variety of baked goods including croissants. It is made from hard wheat varieties and has low ash and moderate gluten content. It is ideal for making breads, puff pastries, croissants and frenchbaguette