Karine and Guillaume do everything from A to Z, from growing wheat to bagging Epicureans. Soft wheat for flour, durum wheat for pasta, they vary the pleasures and flavors. So, don’t be surprised by the shape or color of the Epicureans: long-lasting drying and semi-complete durum wheat explain this difference with standardized industrial pastes.
And if you are gluten intolerant, don’t be frustrated: Karine also offers pasta made with green lentils or red lentils!
To discover these Epicureans that are worth seeing, go to the FACEBOOK PAGE OF THE FERME DU JOYEUX LABOUREUR, and in all your good local grocery stores!