B&D Flour is Now on FaceBook!

B&D Flour on Facebook

B&D Flour is now at The Corner Cafe & Buckhead Bread Company

We are please to announce that B&D Flour is now being used at The Corner Cafe and Buckhead Bread Company!

Visit them on the web at:
http://www.buckheadrestaurants.com/cc.html

Or, better yet, visit them in person and taste the difference our flour blends make!

The Corner Cafe & Buckhead Bread Company
3070 Piedmont Road
Atlanta, GA 30305
404.240.1978

B&D Flour is now at Little European Bakery

We are pleased to announce that B&D Flour is now used at Little European Bakery!

Visit them on the web at:

http://www.littleeuropeanbakery.com/

Or, better yet, visit them in person and taste the difference our flour blends make!

Little European Bakery

334 Sandy Springs Circle

Sandy Springs, GA 30328

phone: 404.255.8200

A Trip to Paris

Hi all-

 

I have just returned from Paris where I was working, and, of course, eating!!

 

First, I met with three chefs, Nicolas Bernardé, MOF, Pascal Pinot, and Laurent Duchene, MOF, for quality testing of B & D Flours. The verdict: the quality is superior.

 

I also met with the people at Grands Moulins of Paris to discuss the tolerance of freezing products made with B & D Flours.

 

We confirmed B&D Flour's tolerance of freezing.  It is important to reduce the water to 52% if freezing is desired.  ie, per kilo our recipe says to put 560 grams/ml of water.  If you want to freeze the croissant, you should reduce that to 520 grams/ml water.

For croissants, you make them as indicated including the second proof, and perform the egg wash. It is at this point that they can be frozen.

If you have done this, they can be put directly into the 400 degree oven from the freezer and baked for 17 minutes and there is NO loss of quality!

For brioche, it’s very similar.  Just completely proof the breads, egg wash, and freeze them uncooked.  Cook them at 375 degrees for half an hour.

For baguettes, it is recommended to cook them half way and then freeze them.  They can then be finished in ten minutes in a 400 degree oven.

We are so excited with the results of both the quality testing as well as the experiments with freezing. We really do have terrific products on our hands and we can’t wait to share them with you!

B & D Flour

Welcome to B & D Flour's Blog! Now that our business has taken off and sales are baking, we want to hear from you!

Please check in with us regularly as we add new recipes, baking demos, and web promotions.

We value your comments, so feel free to let us know how wonderful your croissants turned out, or if you have any other baking information to share.

Thank you for your business,

Chef Lewis