What makes bread… real?
Is it the shape?
The crust?
The sound it makes when you break it apart?
At Mon Epoque, the answer starts before all of that. It starts with the flour.
Not just any flour. Not the easiest to find, or the cheapest to import. But the right one.
The one that feels alive between your fingers. The one that smells like old fields and cold mills.
French flour. From deep within France. And nothing else.
A Search for Substance
Before the ovens, before the recipes, before even the name Mon Epoque existed, there was a question:
How do we make bread that matters, here, in Ningbo?
The answer led back to France. Not just for style but for substance.
Because flour is not neutral. It carries the memory of the wheat, the rhythm of the soil, the soul of a region.
Finding the right flour meant working with people who understood that.
Who didn’t just produce it, but protected it.
Flour that didn’t need anything added because it had everything already.
Bringing France to China—In a Bag of Powder
Importing flour sounds simple on paper.
But in practice, it’s a delicate operation: customs, storage, humidity, preservation, timing.
And still, every month, those bags of Bellot flour arrive like letters from home.
When the first sack was opened in the Mon Epoque kitchen, something changed.
The color. The smell. The texture of the dough. The way the crust sang.
The way customers closed their eyes after the first bite.
It wasn’t just nostalgia.
It was recognition.
A Partnership Beyond Ingredients
Over time, Mon Epoque and Bellot have grown from supplier and client into true partners.
What began with a few bags of flour has turned into a shared philosophy of quality, of integrity, of believing that good things take time.
This collaboration now stretches beyond Ningbo, with ambitions for other territories, where the same dream might take root:
To bring real French baking to places that have never tasted it quite like this.
Why This Flour Matters
Bellot’s flour isn’t “luxury”. It’s honest.
Stone-ground, respectful of time and process.
It doesn’t cheat with additives or shortcuts.
It lets the baker speak. It lets the bread breathe.
Some flours obey. This one collaborates.
You can feel it in the fermentation. You can see it in the color of the crumb.
And most of all you can taste the difference.
Not loudly. But deeply.
In a way that stays.
The Invisible Ingredient
Most customers will never ask about the flour.
They’ll see the croissant. The golden crust. The soft center.
But they’ll feel something they can’t name.
That’s the magic of flour.
It’s not on the surface. It’s in the soul.
At Mon Epoque, it changed everything
And it continues to change everything, every single day.
🔗 Next time you bite into something fresh from our oven, remember: it all started with a handful of flour… from far away, brought here with care, and with vision.
