Can you think of many bakers who paint their shutters with organic pigments? From hand-ground grain to the palm oil greasing the baking sheets, from water drawn from the spring to hand-shelled walnuts, and I could go on, everything is organic. So organic that these ex- urban insurance agents reject even the most demanding labels, still too lax for them. For them, it's zero tolerance in the use of artificial yeast: "We live outside of the system, and we're not going back." In 1989, they left behind everything to satisfy their passion in the secret valley of the Jabron. A clear-headed passion, where the hour for each kneading session, the rising time, the ingredients are scrupulously recorded in writing.
It's thus that they have taken up the unthinkable challenge to produce a bread made completely from épeautre wheat, the yeast included: "Following an accident, we spent six weeks in hospital. Coming home, I tasted some of this bread that we had forgotten the whole summer. It was delicious." As Chantal adds, "The next day, in a wheelchair, he began another batch." Who says that you can't be at the oven and at the mill?