Mmmm black pepper biscuits, could definitely chow down on some of those. One of the problems for me cooking here in France is determining what flour, blé ,is closest to a US or UK recipe. Worth figuring out though.

And I love the pepper mill comment. Brandishing giant PMs doesn't seem to have caught on here--at least I haven't seen it. But US trends are a bit like viruses, just give them time.