OUR KNOW HOW
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
The Barbu du Roussillon
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
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
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)
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.
Spelt
Widely grown from North to East Gaul during the Roman era, this cereal from the Poaceae family was once part of the staple diet of Latin populations. Its cultivation has however persisted in some parts of France, Belgium and southern Italy. This wheat with strong flavors, rich in protein, magnesium, zinc and iron was partly abandoned in the 20th century in favor of other more profitable cereals. Today breads made with this kind of wheat have a tight crumb, a thin and slightly fatty crust, with a mineral, nutty taste.
The Pétanielle Noire de Nice
Once widely widespread in Provence, Roussillon, lower Languedoc and the County of Nice, the Pétanielle Noire de Nice (Poulard wheat) owes its name to the blackish appearance of its ears and to the place where it was cultivated, the county of Nice. This flour contains almost all of the noble elements of wheat (the germ, the endosperm and the part of the bran suitable for human consumption) for an optimal taste and nutritional balance. The bread made with this kind of flour has a present crust, with a soft and slightly gray crumb. Rich in vitamins and trace elements, the nature of its gluten makes it particularly easy to digest.
Emmer
Widely cultivated in Antiquity and in ancient Egypt, Emmer was one of the first cereals to have been domesticated by man along with Einkorn, its direct ancestor, in the area of the Fertile Crescent, more than 7,300 years BC. Emmer gets its name from its very high starch content, which makes it a very popular cereal for bread. Like Einkorn and Spelt, it is a so-called “coated grain” cereal: known for its anti-stress properties and its high zinc and magnesium content.
Its low gluten content is ideal for people with gluten intolerance. The bread made with this flour has a thick crust, a tight crumb and a powerful taste.
Meslin
The word “Meslin” refers to the mixture of wheat and rye which is sown in the same field and then harvested together. This denomination is reserved for products in which rye is present in a proportion of at least 50%. Bread made with Meslin combines the softness of a bread made from wheat flour with flavors of rye.
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.
Our ancestral
oven
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.
