Our Story
Founded in 2012, Maison de Flour began as a quiet pursuit of the perfect loaf — a dedication to time, tradition, and the transformative power of patient fermentation.
Our founder, Chef Pierre Dubois, trained in the great patisseries of Paris before returning home to establish a bakery that would honor the unhurried methods of traditional French baking while celebrating the rich terroir of local heritage grains.
Today, our team of skilled artisans continues this mission — nurturing our decade-old sourdough starter, hand-laminating each croissant with French AOP butter, and sourcing single-origin chocolate directly from small farms.
Heritage Grains
We partner with local mills to source heirloom and ancient grain varieties, each selected for its unique flavor profile and nutritional density.
Patient Fermentation
Our signature sourdough undergoes a 48-hour cold fermentation, developing complex flavors and exceptional digestibility.
Artisan Technique
Every creation is hand-shaped and baked in small batches. Our croissants feature 81 meticulously folded layers of French butter.