Henri de Pazzis has been an organic farmer for 38 years. Since 2015, he has cultivated ancient wheat varieties on 43 hectares of land in Maillane, Provence.
His goal is to rediscover the history and authentic flavours of bread. Above all, he wants to reconnect breadmaking with the land, traditional farming methods and local expertise.
To achieve this, Henri follows every stage of production, from soil to plate. He also works with passionate bakers who use ancient wheat flour and natural sourdough.
Henri grows several local wheat varieties, including Meunier d'Apt, Touselle de Nîmes and Seissette de Provence.
These varieties have a long history. Some date back several centuries, well before the development of modern wheat varieties.
By cultivating these traditional grains, Henri helps preserve agricultural diversity. He also celebrates the distinctive flavours of Provence's wheat-growing heritage.
Henri pays particular attention to soil fertility. For this reason, he rotates wheat crops with alfalfa, chickpeas and forage sorghum.
This approach helps maintain soil health and supports a more balanced agricultural environment.
In addition, Henri plans to introduce trees and mixed hedgerows around his fields. These will provide habitats for insects and birds while encouraging biodiversity.
His agroforestry project will include nectar-producing trees, fruit trees and timber species.
Traditional sourdough bread requires patience. Depending on the recipe and fermentation conditions, the process can take considerably longer than conventional breadmaking.
For example, some traditional methods involve up to 36 hours of preparation and fermentation.
During this time, microorganisms naturally present in the sourdough transform components of the dough. This process contributes to the bread's flavour, texture and aroma.
Moreover, fermentation can influence certain characteristics of wheat proteins and carbohydrates. However, digestibility varies according to the flour, recipe, fermentation process and individual sensitivities.
For Henri, the essential idea remains simple: good bread deserves time, carefully selected ingredients and skilled craftsmanship.
Henri's work has attracted the attention of several passionate bakers and chefs.
Pierre Ragot, baker at Maison Saint-Honoré in Marseille, was among the first to appreciate his flours.
Since then, other professionals have shown interest in his approach. These include Thierry Delabre of Panadero Clandestino and Maxime Bussy of Le Bricheton, both based in Paris.
Glenn Viel, the Michelin-starred chef at Baumanière, is also among the chefs interested in Henri's work.
Closer to home, Frédéric Genin of Le Fournil des Grès has begun using flour from Moulin du Mas de l'Aube.
As a long-standing partner of Alpilles Bio, he uses this flour to prepare his pure Meunier d'Apt bread, available in our store.
Meanwhile, our pastry chef, Olivier Sauvageau, is exploring Henri's flours for both sweet and savoury creations.
These collaborations highlight the growing interest in traditional grains and artisanal breadmaking.
Would you like to experiment with ancient wheat flour in your own kitchen?
Alpilles Bio plans to offer flour from Moulin du Mas de l'Aube in its bulk department. Henri's bran and chickpeas will also be available.
Whether you enjoy baking bread, preparing pastries or discovering local ingredients, these products offer a wonderful opportunity to explore the flavours of Provence.
Visit Alpilles Bio in Saint-Rémy-de-Provence and discover the story behind these traditional ingredients.
