For 10 generations, our family has been cultivating the land, and today it transforms its wheat into flour. This one is produced in technique of not ploughing / direct seeding (agroecology) to preserve the microbial life of the ground and which protects our tool of production: the ground. Our objective is also to reduce the use of inputs, in 2018, 2019 and 2020 our crops have not received any fungicide and insecticide treatment.
We invite you to discover the unique taste of our flour.
Let's continue to eat the best
