minoterie bourseau


dear baker

after 36 years away from france i went for a visit to meet my father and found my cousins who have been milling artisan flour bagatelle (label rouge) T 65 ,T45 also bio and stone milling since 1825 and thought that bakers in australia may be interested so i am seeing if theres any interest in perth  and elsewhere in australia we also have seport for baker in know how and other seports for the profesional feel free to contact me email [email protected] mob +61417775103 i would love some feed back

Regards Cyril Bourseau


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