In all our crêperies, our galettes (savoury crêpes) are made using buckwheat flour that we mill in store. It’s actually really fun for us to mill our own flour, but that’s not the only reason why we do it… Here are a few more:
Buckwheat is a naturally gluten – free whole grain – making it an ideal choice for people who are on gluten-free or gluten intolerant diets.
Note: Our (sweet) crêpes are made with normal plain wheat flour and we do cook our sweet and savoury crêpes on the same pans, so there may still be small traces of gluten.
The flour loses 70% of his nutrients after 72 hours being milled. In house milling allows us to use the flour between 24h and 72h after being milled.
Buckwheat is very nutritious. It’s rich in B vitamins, as well as phosphorus, magnesium, iron, zinc, copper and manganese. In fact, buckwheat contains higher levels of zinc, copper and manganese than other cereal grains. The protein in buckwheat contains the eight essential amino acids – and buckwheat is also high in lysine and a great source of the essential fatty acid Alpha-Linolenic Acid.
Our buckwheat is produced in Australia Orange by a farmer specialized in this grain. His buckwheat is of high quality, which is hard to find.
We mill the buckwheat with the hull still on. The hull is the dark shell of the seed. It brings the crispiness and stronger flavor we strive for, with a hint of bitterness.
If the flour isn’t milled properly, then the galette can be harder to make. It may break easily, which we want to avoid.
Buckwheat is high in soluble fibre and helps to slow the rate of glucose absorption. It’s also a potential source of resistant starch (a type of starch that escapes digestion in the small intestine).
We have imported our milling machine from Austria, from a specialised supplier. Milling isn’t just pressing a button; you must check the air and grain humidity and constantly adjust the stones so you always get the same perfect final product.
Gateway, 1 Alfred St
Sydney NSW 2000
(02) 9241 2277