Top up your basket to over £50 to qualify for FREE shipping!
Cotswold Flour
Account
SHOP NOW

French Flour

Filter by

Weight

  • 16kg
  • 1.5kg

Flour Type

  • Rye
  • Wholegrain
  • Ancient Grain
  • Strong White

Best For

  • Cakes & Pastry
  • Pizza & Pasta
  • Sourdough
  • Bread

Wheat Type

  • French
  • Italian
  • Canadian
  • British

Milling Method

  • Roller Milled
  • Stoneground Milled

Farming Method

  • Regenerative
  • Conventional
  • Organic
 Belle Blanc French T55 Flour
Moulin Saint Martin French Strong Patisserie
Moulin Saint Martin French Strong Patisserie Flour
Belle Pure T45 Flour
Moulin Saint Martin French T65 Strong Patisserie
Load More

Matthews French Flour – Explore our artisan collection

Belle Blanc and Strong Patisserie flour perfect for French-style baking

Belle Blanc is ‘beautifully white’ traditional flour for breadmaking. This T55 bread flour will make delicious baguettes with that all-important fine airy texture. Our Belle Blanc flour uses 100% wheat grown in France and milled by the Bellot family, one of France’s oldest milling families. Belle Blanc is part of our highly acclaimed Martin French range of flours, used throughout Europe by discerning bakers.

Our premium French flour, Moulin Saint Martin French Strong Patisserie Flour, will help you create amazing bakes. The innermost part of the wheat berry is used to create this artisan French flour which has superior water absorption and will rise beautifully. Use this flour and create tasty croissants, puff pastry, pains au chocolat, brioche and more.

Our Belle Pure T45 flour is grown and milled in France from soft wheat. T45 refers to the low ash content of the flour, making it equivalent to 00 flour. This French pure flour is ideal for baking pastries, puff pastry, pan au chocolate, profiteroles, cakes and desserts. 

Our French artisan flours come in individual packs, multi-packs and large sacks.

Matthews Cotswolds Flour News

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

  We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...

READ MORE
Pizza week - Q&A with Cameron Kelly from Zonda

Pizza week - Q&A with Cameron Kelly from Zonda

  My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...

READ MORE
Q&A with Nicola Cooper from Blake’s Kitchen

Q&A with Nicola Cooper from Blake’s Kitchen

  What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...

READ MORE
Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

  We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...

READ MORE
Pizza week - Q&A with Cameron Kelly from Zonda

Pizza week - Q&A with Cameron Kelly from Zonda

  My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...

READ MORE
Q&A with Nicola Cooper from Blake’s Kitchen

Q&A with Nicola Cooper from Blake’s Kitchen

  What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...

READ MORE