MINOTERIE COUSSEAU

This family flour mill has been in existence since 1850. Located in the heart of a grain-producing region, it works with local wheat and participates in the improvement of the varieties grown by the producers with whom it collaborates. The wheat is stored, cleaned, crushed, sifted, what remains is transformed into semolina, then bagged. A dozen flours are offered for sale to make breads, sandwich loaves, brioches, crests and waffles. In addition to wheat flours, buckwheat, corn and rice flours are also available...