La Fournée Paysanne

Jérôme Thomas of La Fournée paysanne makes his bread with leaven and organic flour at the Margat farm. His flour is produced on site, he grows old varieties of bread wheat. These loaves are baked in a wood-fired oven heated with faggots and are then sold in short circuits.

Simply place your order on www.leclicdeschamps.com
You can collect your bread on Thursday evenings from 5.15pm to 6.45pm as well as many other fresh products thanks to the Clic des champs.

La Fournée Paysanne has been awarded the "Accueil Paysan" and "Agriculture Biologique" labels.
Jerome Thomas bakes his bread with organic flour and yeast at the farm of the Margat. His flour is produced on site.
His breads are baked in a firewood oven and are then sold in short circuits. If you're interested, you just have to order online on www.leclicdeschamps.com.

Your delivery will be available on Thursday, between 5 pm and 6.30 pm, as well as many other fresh products thanks to Clic des champs.
The activity of the Fournée Paysanne is labelized 'Accueil Paysan et Agriculture Biologique' (literally Peasant Welcome and Organic Agriculture)

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