The vendée mill
In the heart of the Vendée, this formerly water mill already existed before 1750. Enlarged in 1934, it was passed down from miller family to miller family.
It has undergone developments over the years, but the philosophy to this day is still to produce authentic, varied and quality flours.
Every day, several trucks leave Faymoreau to deliver the many types of flour produced at the mill.
From stoneground to cylinder milled flours, the mill is capable of producing a wide range, including organic and ‘Label Rouge’ quality flours, as well as flours with the La Nouvelle Agriculture® label or conventionally grown flours, to meet every need of its different clients.
After being controlled at every stage, these flours are then used by local craft bakers for the manufacture of great quality and great tasting breads.
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