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Buckwheat flour from Brittany PGI
Cereals
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By Jérôme Berger, Editor
02.09.2021
Arnaud Chenard, miller, grinds a special variety of IGP Buckwheat known as "La Harpe". Using a traditional method, he produces a high quality product that crepe-making professionals can easily work with. Focus on the Moulin de la Fatigue in Brittany, where it takes time to produce the best buckwheat flour.
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