Dominique Grandjouan is a passionate farmer-baker, producing sourdough bread and baguettes, pumpkin seed bread, fig and walnut bread, brioche with or without chocolate chips..., available at his farm market and through AMAP.
What is a farm baker?
- I grow my own ancient wheat using organic methods.
- I grind my own wheat, using my own Astrié flour mill.
- I bake my bread in the traditional way, using a traditional 3-metre brick oven, heated directly with wood. The bread is made using only sourdough and no yeast is added.
Where?
Since 2018, I've been based in a renovated farmhouse in the Vaucluse countryside.
This setting is occasionally used as a backdrop for theatrical events or shows.
Training courses and visits are also available by appointment to see all the work involved in making bread, right from the start - because this is a farming activity that begins with growing cereals.
A 130m2 laboratory and workspace has been created, which he shares with 2 other bakers he has trained.
And don't forget!
Direct farm sales on the Mondalin site in Saint-Viaud:
- Wednesday evenings from 5pm to 7.30pm: bread, organic vegetables, etc. Vrac en Retz grocery truck on odd weeks.
- Saturday mornings from 10.30am to 12.30pm: bread, organic vegetables...
The baguette has been declared a UNESCO World Heritage Site... but what does our favourite farmer-baker think? The answer is HERE
Discover his work and his passion through his words and his world
ProductsBread / Pastry
| Period (s) | Monday | Tuesday | Wednesday | Thursday | Friday | Saturday | Sunday | Opening day | Closing day |
|---|---|---|---|---|---|---|---|---|---|
| 01/01/2020 - 31/12/2020 | - / - | - / - | 17:00 - 19:30 / - | - / - | - / - | 10:30 - 12:30 / - | - / - |
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Agro-food category
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Bread / Pastry en
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Produits alimentaires
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