guided and commented tour of the mill with tastings ....


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    Guided and commented tour of my mill, with the following themes, old varieties that I use, the specificities of the biological mode, conservation of cereals, mandatory rotations of crops and then I run the mill, I will explain the different grinds obtained, the t65 etc. and the peculiarities of my flour on the realization of bread, pastry ... I will make you enjoy bread leaven if available and possibility of restoration on site, with derivatives of flour, pancakes, cake, pizzas, Italian pasta ..... All this will be conducted with the baguette ... so see you soon!

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