The history of the MOULIN de HURTIGHEIM began in 1929 in a farmhouse.
Raoul Becker is the guest of Pierre Nuss, he tells us about his artisanal flours.
It was to be in the heart of the rich lands of Kochersberg, known to be the granary of Alsace, that the miller of the time, Mr. GIESS, decided to settle there.
Until 1939, the Moulin mainly practiced WHEAT/FLOUR exchange with local farmers.
Listen to some of the miller’s secrets for making great flour!
– BECKER family
After the Second World War and several transformations, the miller enlarged his building one last time to give it its current appearance and set up the facilities as they can still be visited today. With its woodwork, pulleys, leather straps and good smells of wheat, the HURTIGHEIM MILL has always kept its authentic side.
– The Mill of Hurtigheim
Without a successor, Mr. GIESS sold his mill in 1970 to Roger BECKER, a miller from the Northern Vosges.
In order to meet the demands of the many private customers who came to get supplies from the Mill, the new master of the premises then decided to offer flour in small packaging (1 and 5 kg) and, from 1988, developed home delivery in the region.
In 2004, Roger passed on the torch to his sons Raoul and Thomas, the 5th generation of millers in the BECKER family, who today perpetuate the artisanal production of flours from HURTIGHEIM MILL.
– RB
Der Pierre Nuss empfängt jeden Morgen die elsässischen Produzenten. Heute ist er in Hurtigheim, um über die Mühle von Hurtigheim und ihre Mehle zu sprechen.
Raoul Becker von der Moulin de Hurtigheim erzählt uns die Geschichte der Mühle, die seit 5 Generationen Getreide aus den besten Terroirs auswählt, um außergewöhnliche Mehle zu produzieren.
Moulin de Hurtigheim – R. Becker and Son
16, Rue des Forgerons | 67117 Hurtigheim
Phone. : 0033 3 88 69 00 16 | Email: [email protected]