The Forcalquier biscuit factory
Located in Haute-Provence, in a former 19th century industrial building, Maison Brémond biscuits come from this biscuit factory which makes all its preparations from artisanal farm flour from organic farming. The biscuit factory particularly favors varieties of old wheat such as small spelled and gluten-free flours such as rice or buckwheat.
The flours are produced according to an artisanal process by the nearby Moulin Pichard, run by a family of millers for 6 generations. The cereals that enter the mill are also exclusively from organic farming. They have not received any pesticide or insecticide treatment. Here, the miller works only with regional cereal producers and cereals from neighboring departments.
The other raw materials also come from artisan producers: almonds from the Valensole plateau, Normandy PDO butter, Provence almonds powder …
Sylvie Alfano
Realization of Gibassier, the emblematic biscuit of Provence.
Realization of Gibassier, the emblematic biscuit of Provence.
Our range of artisanal biscuits
Navettes, crunchies, canistrelli & macaroons will delight adults and children alike!