Foricher Les Moulins – Artisan French Flour Brand

A Legacy of Milling Craftsmanship

Founded in 1997 by Yvon Foricher — a seventh-generation miller — Foricher Les Moulins brings centuries of expertise into modern flour milling. From its first mill at Moulin des Gaults to its expanded operations in Arnouville and Dormoy, the brand stands for consistency, tradition and artisanal quality.

Quality You Can Taste

All of Foricher’s flours are crafted from locally-grown wheat exclusively from the Loiret and Yonne regions. They use CRC® cereals, ensuring clear provenance, sustainable farming and no added enzymes or additives. Many flours, including their flagship Bagatelle line, proudly carry the Label Rouge seal — the highest French standard for flavour and traceability.

Supporting Bakers with Expertise

More than just a mill, Foricher provides hands-on support to bakers. From in-bakery technical training and masterclasses to custom flour development, their team commits to deep, long-term partnerships — fuelling artisan businesses with both product and expertise.

Explore Their Flour Range

Find everything from delicate pâtisserie flours (T45) to rustic wholemeal options (T150), plus spelt, rye and stoneground lines. Notably, the Bagatelle T65 baguette flour remains a gold standard across French bakeries. Learn more about CRC standards in our CRC blog article.

FAQs

Who founded Foricher Les Moulins?

Yvon Foricher founded the company in 1997, continuing a milling tradition that stretches back seven generations.

What are CRC-certified flours?

CRC® flours come from wheat grown with controlled, sustainable farming practices and full traceability. The milling process avoids additives or enzymes, preserving natural flavour. Learn more in our blog guide to CRC flour.

What is Bagatelle flour?

Bagatelle is Foricher’s premium Label Rouge-certified flour, celebrated for its performance in traditional French bakeries. It produces bread with excellent rise, aroma and open crumb.

What do the T numbers on French flour mean?

The T number refers to the ash content of the flour. Lower numbers like T45 are lighter and finer, while higher numbers like T150 are wholemeal with fuller flavour. Read our blog on the French T system for more detail.