Sauvage, pure tradition.

The “Sauvage” flour is dedicated to French traditional bread and developed with a blend of very high quality wheat types without any additives.

It was born after careful consideration about bread taste and new expectations appearing every day among artisans and customers. This approach is similar to many producers who do not want to compromise the original taste, whether fruit, vegetables, natural wines or even processed products for which raw material quality is crucial. The mill teams’ work has given birth to a baguette with an authentic taste and a raw aspect specific to a very seducing product.

While flour used for French traditional bread celebrated its 20th anniversary in 1993, its development is always ongoing. Our Sauvage flour enables bakers to distinguish themselves from competitors.