Mathieu Choux moved to Boise, ID in 2001 from Burgundy and opened Le Cafe de Paris. Serving fresh croissants, breads, breakfast, lunch and dinners a couple nights a week. After a few years some restaurants and markets asked to purchase baked goods, so in 2006 Gaston's Bakery was created to be able to meet the demand. Now we bake for all of the good restaurants, supermarkets and hotels around the treasure valley which we deliver fresh daily. We also sell frozen breads for restaurants in neighboring states via food distributors and croissants nationwide with Sur La Table.
Over the last few years Mathieu's passion pushed him to look into the bakery's main ingredient: Flour. With more and more people being sensitive to gluten he knew there had to be a better way, that's when we installed a mill at the bakery. Not any mill, a UNIFINE mill, which is a high extraction mill. We still by flour for some of our baked goods but we are on track to not use any white flour by the spring of 2020. Send us a message if you want to know more about our flours and the mill.