Moving to Burgundy in February, Ive already done an extensive trawl of our local E Leclerc to see what they have but Im totally flummoxed by flour and cream and I bake A LOT!! Can anyone please help with the french words for plain, self raising, granary and wholemeal flour - and if theres no self raising, what raising agent is? And for single and double cream please? And greek style natural yoghurt? Suspect I might become a bit of a pest asking questions over the next few months!! Many thanks