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Process overview

Choosing a wheat variety
To date, we have researched and cultivated around 100 old varieties of wheat in order to test their suitability. We have been working towards this for 12 years and will continue to do so – the process of learning never stops.

Over the last five 5 years, some of these varieties have been selected and multiplied to make bread. Our bread production is done using 10 varieties of different ages. We grow soft wheat, spelt, einkorn (small spelt) and wild emmer. Some varieties are still in the process of multiplication or selection. To give an approximate age, our youngest variety dates from 1930, others from 1880, others are unknown. The einkorn is 8,000 years old and the wild emmer is 17,000 years old.

Local farmers who provide the certainty that no pesticides or chemical fertilizers are used carry out cultivation. The working method is suitable for the conservation of the soil and groundwater and allows us to obtain a natural grain. Usually, these are only varieties with long straws and a strong root system. When harvested, they leave behind a large amount of biodegradable material, which favours soil fertility.

We store the wheat in ventilated silos, whilst the grains are refrigerated with a specifically designed cooling device that prevents moulding and the multiplication of insects.

We have all the equipment required to clean the grains: Dust collector, Pre-cleaner, Sieve cleaner, Sorter, Brush cleaner, Shelling and Peeler for spelt, emmer and einkorn (small spelt).

The whole grains are slowly ground in a stone-mill. The flour is not heated so as to preserves the enzymes and vitamins as much as possible. The flour is then sieved, as needed, with more or less fibers. To make the bread we always use fresh flour so that the vitamins and enzymes are preserved. Our basic flour is a T80 type flour (semi-complete). It also produces little bran, which can be added to the recipe to improve the taste of the bread.

In our peasant bakery, we are equipped with a wood-fired oven with direct heating; baking bread is done on refractory stones. We only use simple and natural ingredients: flour, natural sourdough, sea salt and the water which comes from our well. You do not need any other ingredient to make good bread.

Our goal is to produce an easy-to-digest and tasty bread, for which we have control over all the following steps:

  • Good digestible wheat
  • Appropriate storage
  • Efficient cleaning
  • A grinding process which preserves quality
  • Long fermentation with natural leaven
  • A traditional wood-fired oven

Nature has provided the grain with everything we need to make good bread.