Type 45 French Pastry Flour
Type 45 French Pastry Flour
As featured in the Wall Street Journal, La Tribune (Paris) and The Times (UK).
The secret behind a Parisian croissant is the flour. T45 is the fine, white French flour that pastry chefs use for laminated and enriched doughs, and it is neither bleached nor chlorinated.
What to bake with Type 45 French pastry flour
- Viennoiserie: croissants, pains au chocolat, puff pastry, brioche.
- Soft breads: pain viennois, pain au lait, pain de mie.
- Sweets: cakes, tarts, cookies, madeleines and choux.
- Everyday baking: use it anywhere a recipe calls for all-purpose flour.
Not the same as American cake flour
T45 is soft and fine like cake flour, but it is untreated, contains no cornstarch and has the strength to hold the buttery layers of a croissant.
Milled in the Loire Valley since 1843
DuBon T45 comes from the Girardeau mill in the Loire region of France, run by the Girardeau family for four generations. Visit Minoterie Girardeau.
Sensitive to American wheat?
Many of our customers who feel unwell after eating baked goods made with American flour tell us they enjoy pastries made with French flour, thanks to the heirloom varieties of wheat grown in France.
French flour contains gluten: it is not gluten-free and is not suitable for anyone with celiac disease or a wheat allergy.
Bake with the chef
Find recipes and step-by-step tutorials from Chef Justin Ward on the DuBon recipe page.
New packaging, same flour: our bags now carry a US nutrition panel so the flour can be sold in American stores. What's inside is unchanged.
Product features
Product features
Materials and care
Materials and care
Merchandising tips
Merchandising tips
French Flour
Type 45 French Pastry Flour
The secret behind the best taste and texture
As featured in the Wall Street Journal, La Tribune (Paris) and The Times (UK).
The secret behind a Parisian croissant is the flour. T45 is the fine, white French flour that pastry chefs use for laminated and enriched doughs, and it is neither bleached nor chlorinated.
What to bake with Type 45 French pastry flour
- Viennoiserie: croissants, pains au chocolat, puff pastry, brioche.
- Soft breads: pain viennois, pain au lait, pain de mie.
- Sweets: cakes, tarts, cookies, madeleines and choux.
- Everyday baking: use it anywhere a recipe calls for all-purpose flour.
Not the same as American cake flour
T45 is soft and fine like cake flour, but it is untreated, contains no cornstarch and has the strength to hold the buttery layers of a croissant.
Milled in the Loire Valley since 1843
DuBon T45 comes from the Girardeau mill in the Loire region of France, run by the Girardeau family for four generations. Visit Minoterie Girardeau.
Sensitive to American wheat?
Many of our customers who feel unwell after eating baked goods made with American flour tell us they enjoy pastries made with French flour, thanks to the heirloom varieties of wheat grown in France.
French flour contains gluten: it is not gluten-free and is not suitable for anyone with celiac disease or a wheat allergy.
Bake with the chef
Find recipes and step-by-step tutorials from Chef Justin Ward on the DuBon recipe page.
New packaging, same flour: our bags now carry a US nutrition panel so the flour can be sold in American stores. What's inside is unchanged.
Baking Facts
What makes it different?
Flour is not just flour. Here is how the French flour we source from the Loire Valley compares to the flour on most American shelves.
The croissant test
Flaky is easy. Flaky and soft is French.
Croissants made with American flour can be incredibly flaky thanks to perfectly executed lamination, but the chew is dramatically different.
Make them with Type 45 French pastry flour and you'll find they come out both flaky and soft.
American flour is often "improved." French flour is simply pure.
C'est du bon! Qualité française.
Provenance
Four generations at one mill on the Loire.
DuBon flour is milled by the Girardeau family, who have run their mill in the Loire region since 1843, grinding French heirloom wheat chosen for flavor. Never bleached or bromated.
