...and let your ideas flourish at the heart of your kitchen.

The Minoterie Dupuy Couturier is no ordinary mill. Their patented milling process, known as the Borsakowsky method, elevates the art of flour production by preserving the grain’s essential nutrients while delivering unparalleled quality and flavor. This approach is the foundation of their renowned expertise, and it’s why I trust them to supply the flours I use daily in my bakeries—and now, to offer directly to you.

Their flours are sourced from grains grown exclusively in France, ensuring complete traceability from seed to sack. Each grain is meticulously selected, harvested, and milled to create flours that meet the highest standards of quality and sustainability.

Baking bread is more than just a hobby—it’s a profession, a craft, and a responsibility. In the age of convenience, it’s understandable that many people have turned to their kitchens to bake their own bread, especially after the COVID-19 pandemic. Social media is filled with images of homemade loaves, and while it may seem simple—just flour, water, yeast, and time—real artisan breadmaking requires far more.

The act of baking bread is a reflection of the choices we make, and ultimately, the ingredients we choose define the quality of the product. When you choose my flours, you’re not just choosing a product, you’re choosing a commitment to quality and craftsmanship that has been honed over decades. At Kneady, I believe in the importance of sourcing with care and selecting partners who share the same values. It takes years of experience, knowledge of wheat varieties, understanding terroirs, and a deep respect for the millers, farmers, and bakers who make the process possible.

Breadmaking is a delicate process, requiring expertise at every stage—from selecting the best ingredients to understanding the chemistry behind fermentation. It’s not just about mixing flour and water. A true baker understands how flour interacts with water, how fermentation works,... What is sourdough? What is yeast? How do ferments impact dough? What is gluten? What role does it play? What is starch? Making bread, it’s a complex, scientific process, and it’s essential to have the right tools and knowledge.

While many people have embraced home baking, it’s important to recognize that not all ingredients are created equally. Even those baking at home may unknowingly be using industrial flours, mass-produced by large agro-food companies. The connection between farmer, miller, and baker is critical, and it’s the foundation of a quality product. As a baker, I take responsibility for understanding where my ingredients come from, who produces them, and how they are made. This ensures that every loaf I make is of the highest quality, crafted with care and expertise. Making good bread means combining the expertise of different professionals at each stage of the process from wheat to bread.

The choice to consume and produce food is a responsibility we all share. What we eat matters, not just for our health, but for the health of the planet and the well-being of the communities involved in food production. Whether you’re baking at home or enjoying bread made by an artisan baker, remember that quality ingredients and thoughtful sourcing make all the difference. Choosing to support small mills, local farmers, and artisans is a choice that reflects a deeper commitment to the planet, the economy, and our health.

Together, we can make informed decisions about what we eat and the impact it has on the world around us. By choosing flours that prioritize quality, sustainability, and responsible sourcing, we’re not just baking bread—we’re contributing to a better, more mindful food system.

...and let your ideas flourish at the heart of your kitchen.