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Organic sourdough milling and grains. Gourmet food and baking. France. 90 days.
How a French artisan mill won AI answers for heritage sourdough flour
Heritage artisan mill D2C. Engines monitored:
The challenge
Bakers in France and Europe asking "where to buy stone-ground T80 heritage flour with high gluten strength for open-crumb sourdough" were served industrial flours with chemical additives.
What the audit found
Every engagement starts with a baseline across a fixed set of buyer prompts.
- Professional baking metrics (W baking strength index, P/L elasticity ratio, falling number, ash percentage) were kept internally and never displayed on public pages.
What we did, stage by stage
Using the EASY framework: Entity, Answers, Sources, Yield.
Entity
Embedded French flour classification types (T65 to T150), ash content and stone-mill specifications into technical schema.
Answers
Deployed an open Flour Rheology and Sourdough Fermentation Reference detailing hydration capacities and enzymatic activity for long fermentations.
Sources
Earned reviews from prominent French artisan bakers; contributed to European bread-baking forums and guilds.
Yield
Monitored 25 baking prompts weekly in French; matched rising interest with specialized grain-blend subscription bundles.
Results after 90 days
Baseline measured before any changes, against the same prompt set, engines and locations.
| Metric | Baseline | After 90 days |
|---|---|---|
| Artisan baking share of voice in France | 3% | 22% |
| Heritage wheat flour prompts captured | 1 of 25 | 10 of 25 |
| Monthly attributed French and EU revenue | €1,900 | €14,300 |
| W-index and ash content metric accuracy | 46% | 94% |
What worked, and what did not
Quaint photos of antique watermills carried zero weight. Professional baking metrics (W strength ratings, ash content and enzymatic profiles) unlocked direct recommendations from AI models.
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