*Limited time offer starting from 05/18/2018, only open to the members of our loyalty program « La Carte 24 Sèvres » and valid for the 150 first customers only. The offer can be used only once per loyalty account, starting from € 90 worth of purchases at La Grande Épicerie Rive Gauche or La Grande Épicerie Rive Droite or on lagrandeepicerie.com. This offer may not be combined with any other pending promotions or offers..
T55 flour is recommended for making cakes and pastries, tart dough and pizza. It is especially suitable for making white bread. It can be used as it is or with other flours.
It can also be used for making béchamel-type sauces.
Cornflour is used in traditional flours for making bread, cakes, crepes and muffins.
It can also be used as a binder in sauces and dressings and as a thickener in soups.
Used alone, it can create delicious corn biscuits (tortillas, millas, etc.)
Harvested from palm flowers, this palm sugar is then crystallised. It sweetens sweet-savoury and spicy dishes, adding a touch of crunch. It is enjoyed in desserts, on fruit salads and stir-fried fruits.
Rye flour can be used as it is or as a complement to traditional flours in your recipes for wholegrain bread, dark bread (rye bread), pumpernickels, gingerbread, biscuits, pastries, crepes, waffles or sauces. It creates a dark-coloured bread with a thick dough that keeps well.
Spelt is the ancestor of wheat. It has great nutritional qualities and is favoured by many diet-conscious consumers.
Whole spelt flour can be used as it is or in addition to more traditional flours in all your recipes for white bread, biscuits, pastries, crepes, pasta or sauces.
Chestnut flour can be used as it is or mixed into traditional flours to make bread or pastries, but also for binding sauces.
It can also be used to make pasta, crepes, doughnuts, tart dough and soup, etc.
It also pleasantly flavours creams, desserts and souffles.