Terre & blé

We offer breads made from ‘heirloom’ wheat varieties, grown on our land in Maillane and Saint-Rémy-de-Provence, as well as a market-fresh lunch menu, all certified organic. Since 2014, on the land of the Mas de l’Aube, between Maillane and Saint-Rémy-de-Provence, Henri de Pazzis has been growing “ancient” wheat varieties: Meunier d’Apt, Barbu du Roussillon, Rouge de Bordeaux, Touselle de Nîmes, Saissette d’Arles and Saissette de Tarascon. These seeds, passed down slowly through generations of farmers and not particularly high-yielding, are characterised by their great resistance to the vagaries of the climate. For the past four years, a stone mill – using Sidobre granite – has been bringing out the qualities and aromas of each variety every day. Exceptional bakers work with these fresh flours to create breads with varied and subtle flavours. The gluten present, suited to our bodies, is easily digested, thanks to gentle milling, the nature of these wheat varieties and the long fermentation periods made possible by natural sourdough starters. The Terre et Blé bakery, born of the friendship with one of these great bakers, Pierre Ragot (Maison Saint Honoré in Marseille), fulfils a desire to reconnect with the land and seeks to restore bread’s rightful place as a source of joy on the table. Chef Mina Kandé prepares a unique market-inspired menu every day, and the restaurant welcomes you between the bakery and the kitchen, or on the shaded terrace. Naturally, all our products are organically grown.