Chef's Mag
Almond Flour
Why all-natural? Many customers ask me about the reasons I use organic and whole products in my work
Almonds—nutritious, delicious and vital.
Did you know that by 4,000 B.C. people were cultivating almond trees, which blossomed well in the lands surrounding the Mediterranean Sea? Throughout history, almonds have maintained religious, ethnic and social significance.

The Romans showered newlyweds with almonds as a fertility charm. It's said Moses crafted pure gold lamps in the shape of almonds, Persian rug makers wove their image into rugs and Van Gogh devoted many paintings to their likeness.
Sugar-cane cutting in Portuguese Arquipélago da Madeira
But what about Almond Flour? There are many reasons why I prefer to use this type of Flour instead of wheat flour, for example.
First of all it is much healthier. Almond flour is highly nutritious. Almond flour is high in protein, low in carbohydrates, and low in sugars.
Almonds contain blood sugar-balancing magnesium, heart-healthy monounsaturated fat, more calcium than any other nut, and three times the antioxidant power of broccoli!
Natural Pastry, Eclairs by Denis Galygin
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I use Organic Almond flour for making top-quality Handmade Dough for my French pastries, including my healthy Collection of Tartes.

This flour is made of almonds and only almonds, which are first blanched to remove the skin and then ground up to a very fine consistency.
Almond Flour is very important and irreplaceable in traditional French Pastry for its fine, denser structure, flavour and subtle taste.
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Denis Galygin
Pastry Chef & Dessert Artist
An avid perfectionist, professional and creative soul — Chef Denis has an extensive experience in top culinary projects by Michelin Star Chefs.
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