Farmers for many several generations, Franck, Thierry (son), and Denis Ginoux (father) cultivate their pear and apple orchards, which are over 30 years old, as well as younger orchards of plums, apricots, and peaches, spread across several plots totaling approximately 20 hectares.

L’article Juices from La Perdrigone in Maillane est apparu en premier sur Alpilles Bio.

L’article Herbal Teas from the Path of Abundance est apparu en premier sur Alpilles Bio.

Lavender honey, acacia honey, garrigue honey, chestnut honey—Claire and Guillaume practice migratory beekeeping to produce several varieties of honey across the regions of the Alpilles, Drôme, Ardèche, Alpes de Haute Provence, and the Plateau d’Albion…

Lavender honey is the flagship of their selection. Its distinctive blond color and delicate aroma make it an exceptional honey.

Garrigue honey (a natural blend of thyme, rosemary, and cistus) is the most local, as it is harvested in the Alpilles (near the Miellerie, which is located in Mollégès, close to Saint Rémy de Provence).

The Miellerie des Alpilles was founded in 1970 by Robert Leroy, who is now 71 years old, following the Nature et Progrès specifications and then the organic farming standards.

Respect for organic farming has been a strong commitment for the Leroy family for two generations. They are dedicated to respecting nature and the bees while promoting food quality with 100% pure honey for over 40 years.

L’article The Miellerie des Alpilles: A Family Story est apparu en premier sur Alpilles Bio.

L’article Indulge in Terre Adélice ice creams… est apparu en premier sur Alpilles Bio.

Thus, from soil to plate, each step toward this “renaissance” of authentic bread has been thoughtfully planned by Henri, with the utmost respect for the land and the expertise of the few bakers who dare to work with these ancient wheat flours in a natural way, using spontaneous sourdough.

This approach begins, of course, with the selection of local wheat varieties such as Meunier wheat from Apt, Touselle from Nîmes, and Seissette from Provence. These wheats, selected before the advent of modern varieties that meet only technical and economic criteria, can be several centuries old.

It continues with the rotation of wheat crops with alfalfa, chickpeas, and forage sorghum to restore soil fertility and closely align with their natural state.

To preserve the diversity of insects and birds around his crops, Henri also plans to plant trees in the fields and establish composite hedges, following the principles of agroforestry. These will include trees with high nectar potential, fruit trees, and timber trees.

The grinding of the wheat takes place in a stone mill built by Philippe Lauzes, a devoted disciple of the Astrié brothers, André and Pierre. Originally from Carcassonne, they dedicated their lives to finding the perfect grindstone size to avoid damaging the grain, preventing it from overheating, and producing very fine flour while preserving the active principles contained in the germ and the internal wall of the first husk.

The flour produced from this milling process is very different from conventional flours; it is aimed at those who appreciate authenticity and flavor, as well as passionate bakers who bake with sourdough rather than cultivated yeasts.

Sourdough baking takes time (36 hours instead of about 3 hours with conventional modern baking additives), but lactic fermentation, by weakening the gluten network, makes the bread much more digestible than modern bread, which is made from high-yield wheats, baked in a few hours with lab yeasts, and enriched with around sixty additives such as gluten, ascorbic acid, or vitamins. This makes it very abrasive and difficult to digest because the protein chains that compose it are very hard to break down during digestion. The very idea of “modern” becomes outdated…

Creating healthy bread, therefore, requires time and commitment. Pierre Ragot, baker at Maison St Honoré in Marseille, was the first to be captivated by Henri’s flours. Thierry Delabre (Panadero Clandestino) and Maxime Bussy (Le Bricheton) in Paris, Glenn Viel, the starred chef of Baumanière, as well as other local bakers and chefs are becoming interested, and of course, Frédéric Genin (Le Fournil des Grès), the historical baker of Alpilles Bio, has recently started using flour from the Moulin du Mas de l’Aube for his pure Meunier d’Apt bread sold in the store. Finally, Olivier Sauvageau, our pastry chef, is testing Henri’s flours for his pastries, both savory and sweet.

If you want to try creating your own pastries with flour from Mas de l’Aube, you will soon find it in the bulk section of the store, alongside Henri’s bran and chickpeas! Enjoy the discovery!

L’article “The Time of Bread”: Meeting Henri de Pazzis est apparu en premier sur Alpilles Bio.

The mission of “Autour du Riz” remains unchanged: to promote regenerative organic agriculture that protects soil biodiversity, conserves natural resources, and supports innovative practices such as those of rice farmers in Punjab, who have been experimenting with water-saving cultivation techniques since 2018. They are also committed to producing locally… Asian rice noodles, thereby supporting small rice and soybean producers in France, and promoting healthy, flavorful, and exotic food rich in flavors and shared moments.

Our selection includes rice tagliatelle, rice vermicelli, as well as various sauces such as spring roll sauce and soy sauce, not to mention rice vinegar. For those seeking inspiration, recipe cards will be available in-store.

L’article Chinese New Year est apparu en premier sur Alpilles Bio.

The Demeter label is synonymous with excellence in biodynamic products. To obtain Demeter certification for processed products, producers must adhere to strict criteria:

Products must be certified organic, thus meeting stringent standards for environmentally friendly cultivation and production.
Products must contain at least 90% Demeter ingredients, ensuring a predominance of elements grown according to biodynamic principles.
Processing methods must comply with the standards set by the Demeter label, ensuring respectful handling of biodynamic ingredients.
Products must not contain any ingredient or additive prohibited by the Demeter specifications, thus ensuring product purity.
Packaging materials must also meet Demeter’s requirements, contributing to an overall sustainable approach.
Complete traceability of raw materials and Demeter products must be ensured within the company, guaranteeing total transparency.
Demeter-certified companies commit to adhering to social and societal responsibility requirements, contributing to an ethical and sustainable approach.
By choosing Demeter-certified products, you support agriculture that respects nature and its rhythms while enjoying products of exceptional quality. Biodynamics and the Demeter label embody a commitment to sustainability, ecological balance, and quality, promoting a respectful relationship between humanity and the earth.

L’article Demeter: The Biodynamic Label est apparu en premier sur Alpilles Bio.