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At FWP Matthews Ltd we offer free, expert, technical support to all our customers using Moul Bie flours. A Moul-bie technician can visit your premises and advise you on all aspects of French baking, including pastries and breads tailored to your production and equipment. They can develop a range of products unique to your bakery and offer advice on the Ronde des Pains and Banette concepts.
The team is headed by Gregory Moutry. He attended the Bakery School of Grands Moulins de Paris followed by five years in a craft bakery in Paris (L’Autre Boulange) specialising in sourdough, Polish and long fermentations. All the breads were baked in a woodfire oven. We also have been joined by Carolyn who is part of the 'Les Compagnons du Devoir' association, learning for seven to ten years on how to bake. She toured around France to learn as many techniques and recipes as possible. This association is one of the most famous in the bakery trade as the Compagnons are known as some of the best bakers in the world.
Click on the links below to look at our full range of products from Moul Bie.
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