Minoterie Bourseau is a family-owned and independent French mill located in the north-west of France, near the Atlantic coast.
Minoterie is committed to producing high-quality flour using traditional methods, with a dedicated focus on providing their customers with the best possible product.
They are constantly adapting their sites, tools, and spaces to keep up with technological developments, regulatory requirements, and customer needs. Their goal is to always reconcile authenticity and modernity, while preserving the soul and conviviality of their mill.
FROM FATHER TO SON SINCE 1825
For almost two centuries, the Bourseau family has been passionate about milling wheat into flour worthy of the best breads. The passion for flour milling has been passed down from generation to generation.
Today, the mill is proudly run by Franck and Christophe; two brothers who represents the 6th generation. Franck focuses on production and R&D, while Christophe handles sales.
The mill is still independent today, and the 7th generation have joined the mill to continue the family tradition.
50 YEARS OF MILL DEVELOPMENT
From 1973 to 2023, the mill has undergone constant development to incorporate important technical advancements to enhance efficiency and food safety.
Minoterie Bourseau has a total of three mills in two different sites. Two of which are cylinder mills and the other is a stone grinder mill.
One cylinder roller mill, based at the Nozay site is utilized to produce conventional and CRC flours, such as the Red Label "Farine De Mon Pere" flour.
The other roller mill is based at their other mill at Saint-Omer De Blain solely for organic production. This is where wheat, rye, and spelt flours are made, namely their T45, T55, T85, T130, and T170.
To maintain the traditional values and essence of flour million, Minoterie Bourseau also built an authentic stone grinder mill at the NOZAY site to produce flour such as the T80, T110, T150 and Buckwheat.
RARE & AUTHENTIC STONE MILL
Minoterie built their stone mill's grinding wheels using natural quartz from La Ferté sous Jouarre, a region in north-central France that was once known for the world's best mill stones.
The mill stone is carefully crafted, with no compromises made during its construction, to ensure that the fundamentals of grinding are preserved, resulting in exceptional flours.
Using this stone mill, cereals are gently ground without being heated to preserve flavour and aroma. This traditional milling method without the use of any air pressure, produce flours and therefore bread with exceptional characteristics, including:
- More generous, silky flour
- Higher hydration rates during bread-making
- Better bread preservation and aroma
- Optimal nutritional quality
100% FRENCH WHEAT
To limit the differences in quality, Minoterie source wheat from four different regions of France. All their cereals are French (grown in the regions closest to the mill) and certified (CRC or Organic Culture). They do not use any imported wheat.
Before the wheat arrives at the mill, it is tested for quality to ensure that it meets Minoterie's specific requirements. To further ensure quality, a sample of wheat is taken from every delivery truck and analyzed for humidity, proteins, impurities, and other factors in Minoterie's laboratory before it is used in production.
Minoterie then blends different types of wheat to create their unique and consistent flours.
Minoterie is also committed to purchase top quality cereals grown with respect for people and nature. All their cereals meet strict specifications defining the expected quality criteria and the commitments made in favor of the environment and biodiversity.
An integrated analysis laboratory ensures that our cereals and flours meet our high standards of quality. We are certified according to several standards, including:
- CRC (Controlled Reasoned Cultivation)
- Label Rouge (Red Label)
- GMP+ (Good Manufacturing Practices)
Minoterie takes pride in providing their customers with the highest quality products, and these certifications are a testament of their dedication to excellence.
TESTED TO PERFORM
There is also an internal bakery test facility where Minoterie tests all their flours in the same conditions as their customers to ensure the flour will perform as expected.
They have three in-house chef bakers who work on product improvement, new recipes, and methods to increase bakery productivity and quality.
Chef Damien Baldini, one of Minoterie's chef bakers, also travels abroad to provide technical support, demos, training on new recipes, and participate in trade shows. Pictured here is Chef Damien at Marubishi's kitchen for a demo we held specifically for our customers.
KEEPING YOUR FLOUR FRESH
In early 2019, Minoterie began exporting its products to other countries. In order to ensure that their products are kept fresh, Minoterie became the first mill to use nitrogen packaging for flour.
This process protects the flour from humidity during transport and storage, and also keeps the flour fresh for longer.
The nitrogen packaging process involves vacuuming the air out of the bags and then injecting nitrogen gas. This creates an environment in which insects and their eggs cannot survive, so the flour remains pure and free of insects.
As a result of this innovative packaging process, Minoterie Bourseau's flours are able to stay fresh and free of insects for longer, even when they are transported long distances or stored for extended periods of time.
With sincerity, conviction, and energy, Minoterie take pride not only in producing high quality flour, but providing training and customer support are also their top priorities.
Here at Marubishi, we carry the following Minoterie Bourseau products. Click on the images below to find out more about each flour's characteristic: