Exclusive French Flour

Simply No Knead is bringing the best flour in the world to Australia.

Genuine organic flour has become harder and harder to source in Australia. Rather than settle for the few remaining options, Simon flew to France. After visiting mills across the country, he landed at Minoterie Bourseau in Nozay: a sixth-generation family mill, milling since 1825, still stone-milling on live granite stones the way flour was meant to be made. They work directly with their growers and mill slowly at low temperature to preserve the wheat's proteins and flavour.

Bourseau flours have been used at the Mondial du Pain, the biennial international baking competition in Nantes, for many years, and have been confirmed again for 2027. Their flour is behind champions like Erwann Guillois, 2025 European Bread Champion, and Simon Lebert, 2025 European Champion for Danish pastries and brioche.

We shook hands with the family and secured exclusive rights to bring their flour to Australia.

What's coming

• Certified French organic flour, validated by ACO (view the Ecocert certificate)
• Stoneground Spelt, Rye, Wholewheat, Khorasan and other ancient grain flours, plus CRC wheat flours, a growing French standard that doesn't exist in Australia
• Landing in Australia early 2027. It will sell out quickly, so register below to be first in line
• Organic lines in bulk bags, and through Simply No Knead in 1kg, 2kg and 5kg
• Wholesale through Bulk Baking Supplies, our sister business to Simply No Knead

Get to know the flours

Download the Minoterie Bourseau brochure (PDF) for the full story of the mill and every flour in their range: what each one is, what it bakes best, and what makes it special. Have a read, then come back and tick the flours you're most interested in on the form below.

You can also see the mill in action on Minoterie Bourseau's Instagram.