In Combaillaux, a village in the Hérault, 100% local bread is made.
Wheat is harvested on plots located in the town.
It allows the local baker to make flour, from which Combaillaux bread is made.
This very short circuit is destined to develop in this small town, which plans to strengthen the yield, in order to make bread all year round.
It's a very, very short circuit.
In Combaillaux (Hérault), a village of 1,400 inhabitants northwest of Montpellier, 100% local wholemeal bread is made.
From the fields to the bakery.
“A short kilometer as the crow flies” separates the communal agricultural plots where wheat is sown from the stalls where bread is sold, rejoices the mayor, Daniel Floutard (various right), who coordinates the initiative.
It was in 2020, when the world had suddenly stopped, that the project started, in Combaillaux.
In the fall, with a view to making the first local loaves, wheat, from old qualities, was sown on fields operated by Nicolas Floutard, the son of the chosen one.
His father, a former biologist who has worked the land all his life, even got his hands dirty.
“I am retired, I have time, so I stick to it, smiles Daniel Floutard.
It was I, too, who sowed, reaped, and sifted.
At the beginning of summer 2021, a first harvest had made it possible to harvest just under two tonnes of organic wheat.
Because on these fields, neither pesticides nor fertilizers were used.
“Next season, we will be at full capacity!
»
The wheat was then riddled, to get rid of small bits of straw, small pebbles or critters that might be hiding there.
This step is “still a little manual, we have to go upmarket”, notes Daniel Floutard.
Finally, the flour is put in thanks to the small mill in which the baker of Combaillaux, Christophe Adé, has invested.
"From time to time, I make him a coarser flour, with a mill that is used to make flour for animals," adds the mayor.
It is from this homemade flour that the wholemeal Combaillaux bread, Painbaillaux, is made.
“We make two different shapes, a small baguette, for those who are few, and a slightly larger loaf,” says Christophe Adé, the baker.
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The first operation, carried out in 2020 and 2021, is only a "launch production", explains Daniel Floutard.
The baker only has enough local flour to make this bread from Thursday to Sunday.
“Next season, we will be at full capacity!
“Notes the elected official, who sowed 3 hectares of wheat in the fall, double the previous year.
At a time when the war in Ukraine raises fears of supply problems and excess wheat costs, Daniel Floutard assures us that in Combaillaux, production can still be beefed up.
“We do 100 hectares of fodder, we can take out 10 hectares, 15 hectares and make wheat, he notes.
Even if we are not in optimal conditions, especially in years of great drought.
Or those where the boars take care of it before.
We do according to nature.
»
In Combaillaux, this bread is a small local pride.
On days when it is on sale at the Fournil de Jean, Christophe Adé's bakery, "there is never any left, it sells very, very well", he notes.
The olive-growing estate of Oulivie and the wine-growing estate of La Jasse use it for their tastings.
And it is also served to children, from time to time, in the school canteen.
"It's less easy," smiles the mayor.
You know, the little ones, the new products… Some people love it, others don't even look at it!
»
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Languedoc Roussillon
Town
Organic
Bread
Wheat
Agriculture
Montpellier
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