We offer breads from "ancient" wheat, grown in our lands of Maillane and Saint-Rémy-de-Provence, as well as a market menu at lunch time, all certified Organic Agriculture.
Since 2014, in the lands of the Mas de l'Aube, between Maillane and Saint-Rémy-de-Provence, Henri de Pazzis has begun to cultivate "ancient" wheats; Meunier d'Apt, Barbu du Roussillon, Rouge de Bordeaux, Touselle de Nîmes, Saissette d'Arles or de Tarascon. The seeds, passed on slowly by generations of farmers, are not very productive, but are characterized by a great resistance to the vagaries of the climate. For the past four years, a stone mill - Sidobre granite - has been revealing the qualities and aromas of each variety every day. Exceptional bakers work these fresh flours and give shape to breads with varied and subtle tastes. The gluten present, adapted to our organism, is easily digested, thanks to a soft milling, to the nature of these wheat and to the long fermentations that allow the spontaneous leavening. The Terre et Blé bakery, the fruit of the friendship of one of these great bakers, Pierre Ragot (Maison Saint Honoré in Marseille), fulfills a vow of reconciliation with the earth and tries to give bread back its place of joy on the table. The chef Mina Kandé prepares a unique market menu every day, and the table welcomes you, between the bakery and the kitchen, or on the shaded terrace. Naturally, all our products are organically grown.
