DuBon French Flour

DuBon French Flour Intolerant to North American wheat? Are you trying to recreate the texture and flavor of the bread that France is famous for? We got you!

DuBon flour is milled in France from heirloom varieties of wheat not grown in the USA.

Join us for baking classes where we will be exclusively using DuBon flour!
07/23/2026

Join us for baking classes where we will be exclusively using DuBon flour!

07/06/2026

Once the wheat in the fields reaches between 14 and 16% humidity, there is a mad rush to harvest all the wheat before the next storm or rainfall. Harvesting before the wheat is sufficiently dry causes the wheat to spoil during storage and can make a loss of a whole huge silo of wheat.

Bon courage to all the agriculteurs that are working hard in this uncommonly hot summer here in France!

06/27/2026

Learn to bake using DuBon flour in all the upcoming classes!

The Traveling Culinary School may be coming to a location near you.

Nacogdoches, SFA University, July 31-August 12
Lubbock, September 4-13
Austin, October 1-4

All classes, including those at SFA University, are open to the public and can be booked on my website, at chefjustinward.com.

Classes include
- 4 course French Dining Experiences
- Baking classes for children
- Choux Pastry
- Macarons
- Mother Sauces
- Croissants
- French Bread
- French Cakes
- Tarts
- Knife Skills
- Puff Pastry

Don’t miss out; classes fill up fast!

05/30/2026

Shopdubon.com

In my two decades of experience working in restaurants, bakeries and culinary schools in Paris, I’ve noticed that many North Americans with gluten intolerance can enjoy French breads without any problems.

This is primarily because French bakeries use flour milled from heirloom wheat varieties that are not grown in the USA, to which their bodies have not developed an intolerance.

Whether you find yourself in this situation or you’re simply looking to savor breads, pastries and desserts made with flavorful, cream, natural and wholesome wheat, I hope you find joy in baking with DuBon flour!

- Justin Ward

While researching the differences between French and American flour in 2024, I blindly sent out some emails to people th...
05/25/2026

While researching the differences between French and American flour in 2024, I blindly sent out some emails to people that were listed on the website of the American Wheat Quality Council.

Mr. Dave Green, then Vice President of the Council, kindly responded.

Check out my original email and his kind and educated (and striking) response below:

"wheat varieties have been bred and selected for high protein, high molecular weight glutenins"

If you do not speak French, you may not get anything out of this article, sorry!The journalist writes more from a perspe...
05/25/2026

If you do not speak French, you may not get anything out of this article, sorry!

The journalist writes more from a perspective of price shock - the French are shocked by the price that Americans pay for quality bread and flour.

In France a traditional baguette costs between 0.80 euros (Carrefour supermarket) and 1.95 euros (Sain Bakery in Paris, kneaded by hand), and a kilo of flour begins at about 1 euro in a supermarket (the cheapest flour is not necessarily made from French wheat), so it's understandable that American prices surprise the French.

However, by the time you pay the transport, the customs duties and tariffs on the flour imported from France, then add on what you pay the rare qualified baker in the USA who earns much more than a highly-trained baker in France, then the price makes a lot more "cents".

www.shopdubon.com

The Wall Street Journal's article on French flour inspired subsequent articles in the London Times, and the Paris Tribun...
05/25/2026

The Wall Street Journal's article on French flour inspired subsequent articles in the London Times, and the Paris Tribune.

I was amazed at how many people in the USA read the London Times, because I immediately had a surge of online orders.

It turns out that many people read the London Times because of their unbiased perspective on American politics :)

- Justin

In December 2024, Alina Dizik, a journalist from the Wall Street Journal started a conversation while waiting in a long ...
05/25/2026

In December 2024, Alina Dizik, a journalist from the Wall Street Journal started a conversation while waiting in a long line at a French bakery in New York. The lady in front of her happened to be French, and commented to Alina that she was thankful to have a local French bakery to go to, because the bread was made with French flour.

Alina, intrigued, began questioning the lady about the differences between American and French flour, and in the end, spent several days researching the topic before writing an extensive article.

In her research she came across Chef & Baker Justin Ward's website, who had just begun importing French flour. At the time, the flour was sold in its original French packaging, which didn't have the American nutritional block.

Thanks to the exposure and reach of Alina's article, the flour has been sold all over the USA and now will reach an even greater audience thanks to the new DuBon packaging which allows the flour to be sold in American stores across the nation!

www.shopdubon.com

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1125 SW Stallings Drive
Nacogdoches, TX
75964

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