Mélanie et Adrien : paysans, meuniers, boulangers, éleveurs

"Our goal is to feed people healthily." #ancientwheat #farmer #baker #seeds #correze #taste #health Since 2022, Mélanie and Adrien have been running their farm, La Ferme du Cheyron, in Chamberet, Corrèze. They have chosen to control their entire production chain. They grow the wheat, mill the flour, process it, and offer a variety of breads, including seeded, nut, and chocolate loaves, as well as focaccia and shortbread. They have also opted for organic farming, using local, heritage seeds, such as Millevaches red wheat. "Economically, even if we try to manage to make a living, we'll never be rich; we're farmers, let's not kid ourselves." This represents a radical change for Mélanie, who, before embarking on this venture with her partner, worked in traditional bakeries. “From the electric oven to the recipes, coupled with a mindset that wasn’t grounded in nature, for me there was no enjoyment,” she explains. They promote “healthy bread that nourishes and sustains.” Their secret: homemade sourdough starter and long fermentations. “We developed seeds that already existed but had been lost and abandoned due to poor yields.” Yet, these seeds are much more resistant to climatic variations and are much more digestible. “We’ve had feedback from customers with intestinal sensitivities, diabetes, or irritable bowel syndrome who can enjoy our bread.” These benefits also come from education and sharing new flavors. Ancient wheat varieties are known for their pronounced taste. “We need to educate people’s palates. For once, it’s easier with older generations because they’ve already eaten this kind of bread,” the farming couple explains. This summer, they’re expanding their bakery by opening a café and light meal area. A great opportunity to taste their products, meet them, and discuss their approach to gut health, which goes against the grain of globalization!