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“My father was a forerunner in biological farming, as he converted this farm in 1969. Today I grow a number of products, from high-quality bakery wheat and spelt wheat to potatoes. I also grow colza and sunflowers to obtain pure oil to use as fuel for my farming equipment. It’s a way of living in total harmony. In the same vein, I look for mainly local or regional markets to limit how far I have to transport my produce. For example, we supply bakeries that make bread for the school canteens in Picardie. I think that it’s the best way to sell our wheat and also a good tool for teaching our youngsters about both our skills and good taste.
My sisters have set up a bio shop on the farm in an old 17th-century sheepfold renovated using ecological materials. It’s a place for selling things, but also for talking to and meeting people - it’s a real hive of activity! For me, it’s an immense privilege to cultivate the land. It’s a job I love, I’m free and I feed people! What more could you ask for?”
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