Museum Overview

From seed to bread, they grow old varieties of wheat organically. Our mill on a stone wheel transforms our grain into fresh flour, then we bake with natural sourdough. The bread is baked in a wood oven.

To get here : Route de Seytenas, 400m from the Le Pontet roundabout, signs indicate the direction.

Comfort and amenities

Services

  • Sale at the property
  • Motorhomes allowed

Equipment

  • Parking

Activities

  • Animation

Accessibility

  • Wheelchair access requires assistance
  • Clear traffic area
  • Accessible entrance
  • Possibility to drop someone off in front of the site
  • Ramp

Rates / opening

Opening

From 02/01 to 31/12, Fridays from 14pm to 19pm. Tuesdays from 14pm to 18pm.