Moulin Mas de Daudet

Moulin Mas de Daudet inevitably evokes the famous Provencal writer's stay in Fontvieille, marking the family company's attachment to the history of the land. After 5 generations, Rémy Thieuloy is now a farmer, miller, pastier and, above all, determined to produce flours that preserve the authentic taste of cereals. Only his stone mill has the optimal conditions to transform soft wheat into flour, corn into polenta, and to produce wholemeal flour and chickpea semolina. Equipped with a press, it also produces a range of artisan pasta products made from hard wheat, chickpea or lentil flour.
A visit to the farm is a surprising discovery, but also an opportunity to learn something new...