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In Ariege is produces 100% local bread. From the wheat harvest to the baguette, everything is done on site, in collaboration with the farmers. There is therefore something for everyone, starting with the very satisfied consumers.
On the stalls of a bakery in Foix (Ariege)you can find 100% Ariège bread. From the wheat harvest to the shaping of the baguette, the sector does not leave the department. The product already has followers. “It is very soft, the crumb is very airy”says a client. This bread is born within the brand Newwhich promotes the Ariège region and the know-how of its craftsmen. The principle is to offer a local, quality and accessible product.
At the beginning of the chain, there are the cereal farmers of the department. Remi Toulisa grain producer, recently mowed his wheat fields. Part of its production will now be dedicated to the brand New. The wheat is then ground to Saverdun (Ariege)in the last active mill in the department. In September, the bread New will be offered in around fifteen bakeries, and in more brands in the future.
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