The Farm
The Grains Culture
I cultivate today 3 ha/year of ancient grains and avoine and I actively search for other parcels with a minimum surface area of one hectare per terrain and a sufficiently large entrance for a small combine harvester.
The Milling
I produce my T 80 (half complete) flour on a stone mill Astrié. The advantage of this mill is that the flour contains all the nutritional value of the grain. The germ of wheat and all its vitamins are perfectly preserved during the process. The flour is therefore nutritious and digestible!
The Bakery
I make sourdough breads with ancient grains, delicious and healthy brioches, generous and nourishing cookies, and my Granoléma without refined sugar. I also offer lamb meat from an extensive and respectful animal welfare breeding.
The Breeding
The farm's 28 ha of land is fragmented and highly diversified: meadows of varying degrees of richness, wetlands and woods. For me, diversity is an advantage that enables robust production and farm autonomy. My breeding is extensive (few animals on large surfaces) with different hardy breeds compatible with the diversity of my plot. The cows are Aubrac, the ewes Rava, the mare Comtoise and the donkeys Poitou and Provence. Their ability to feed exclusively on natural vegetation, to move over difficult terrain and to withstand highly variable weather conditions make them highly efficient collaborators. They look after my meadows and fertilize them with their excrement, saving me from having to buy fertilizer, which is essential for growing wheat. And although their productivity is low, these hardy Aubrac and Rava breeds offer gustatory qualities recognized by my customers.
