Our cereals are produced on our land in soil conservation agriculture. Our choice of culture is based on respect for the soil and the microbial and animal life that reside there with the least possible intervention.
We decided to transform our wheat from old varieties in order to use the flour obtained in the cookies made by Cassis d'Alice. The choice of the mill was essential in our decision. Indeed, we wanted a mill that respects our cereals. We therefore headed for an Astrié type mill. The granite grinding stones unroll the grain and do not grind it. Result: we keep germ, minerals and nutrients in our flour.
We therefore obtain flour of exceptional nutritional and taste quality. We produce 3 different types of flour: From the T80 (semi complete) to the T110 (complete) and the T130 (Integral). The flour produced on the farm is ideal for making your bread, but also your pastries and all your usual culinary preparations.