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Our objective is to give its title of nobility back to ancient wheat 

Our flours are thus made from grains cultivated through certified organic farming and ground by us at our mill in Menton.

All our breads are made in the bakery in Menton, with flour made from ancient wheat, and natural homemade sourdough

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The Barbu du Roussillon

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Originally from the Roussillon region, the Barbu du Roussillon stopped being used by the end of the 19th century. Now rehabilitated, this kind of ancient wheat grown in the Aude turns into a soft, fresh and balanced bread with a thin crust and a soft crumb. Its low gluten content makes it particularly easy to digest

 Blanc de Noé

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Also called "Blue wheat" or "Noah’s Island wheat" making reference to the Marquis Louis Pantaléon Jude de Noé chatelain in the Island of Noé (Gers). This wheat is the ancestor of a large majority of soft wheat, cultivated in the 18th century in Gers, Nérac, but originally from Ukraine and coming from Odessa (Black Sea). Cultivated in Occitania, this wheat gives its breads a thin and soft crust, and an airy crumb with soft and balanced aromas.

The Blé de Population

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Made from ancient varieties, this selection of wheat combines around twenty different wheat families. Used until the 20th century, these wheats are now re-emerging, and are being cultivated in certified organic farms in the Aude. The breads made with this kind of wheat have a nice cream color, a thick crust, and a tight crumb. Rich in nutrients, these breads are aromatic and easy to digest. The use of these different families of wheat promise a reduced allergenic potential.

Small Spelt (or Einkorn)

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Commonly known as Small Spelt, the Einkorn is one of the earliest forms of cultivated wheat, nearly 12,000 years old. Very rustic, requiring little water and not supporting the slightest use of fertilizer, it can be described as organic wheat by excellence.

Long neglected due to low yield, and therefore little profit, this variety is now re-emerging and is appreciated for its exceptionally high content of magnesium, phosphorus and calcium, as well as its easiness to digest, and its low gluten content. It is particularly recommended for athletes.

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Our mill

The grains are milled daily to control the freshness and quality of our flours. We take care of each step in the production of our breads from the beginning to the end product, in order to guarantee the authenticity of our breads.

This approach allows us to control the composition of our flour and to keep an exceptional quality.

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Our ancestral

An ancestral wood-fired oven from 1906 is located in the heart of the alleys of old Menton.

The particularity of this wood-fired oven is that it uses direct fire. The heat released by the wood fire is stored inside the oven to heat and store this thermal energy: this is the principle of thermal inertia. The "handling" of this oven requires great care and mastery. It is a tradition that we want to preserve and pass on.

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