Bread made with flour from Normandy
Since the beginning of the year, we have favored short supply chains for all the products we purchase. For flour, we want to work with local partners and reduce intermediaries.
We work with Guillaume Sébire, a farmer based in Ryes, and M. Lecam, a true miller in Vire.
We went to help Guillaume with the harvest. It was an extraordinary moment. Everything makes sense! During the harvest, Guillaume and his father Guy surprised Christophe. They set aside for his wheat the former fields of Christophe’s grandfather, with whom he had already harvested. A thoughtful gesture.
Working with a baker: a gamble for the farmer
Guillaume Sébire has been a farmer in Ryes for 10 years. Alongside us, he is taking on the challenge of creating a short supply chain between the farmer, the miller, and Boulangerie Capucine. It is a gamble for him, too. He must adapt and change his habits to supply us and send the wheat to the miller.
“It is satisfying to work locally and to know that my wheat—and then the flour—is used, in particular, to make croissants!”