Le Fournil bio

Le Fournil Bio has been making organic bread in Villeneuve D’Ascq for 25 years. We distribute our products through 3 distribution channels, organic food stores, communities and our own network of stores.

The starting point of the bakery was in August 1996 when Thierry Decoster opened, in an old farm that he renovated, a store of organic products with an integrated bakery. This bakery offers a whole range of 100% organic breads and pastries. It was a great success from the very first days of the opening. At the time, it was one of the only places in the Nord Pas de Calais where it was possible to buy organic products.

The activity of the store as well as that of the bakery increased over the years. In the 2000’s, the organic bakery started to deliver to other organic stores in the region and to some school canteens from 2005. A new bakery was also built in Bondues in 2000, but this experiment ended in commercial failure.

In order to continue to work in good conditions, in 2011, the organic bakery built a building 100% in wood of 280m2. The objective is to be able to absorb the growth of the organic market

In 2019, a new extension (still 100% wood) was added to expand our product lines and improve the quality of our breads.

Our 100% organic bakery is currently equipped with 5 kneaders and 3 ovens to compensate for a material breakdown. The total surface of the bakery is 450m2. Our bakery is equipped with modern, recent and reliable bakery equipment. All our tools are less than 10 years old.

In creating this bakery, the objective was to work with the organic farmers of the region to help them develop their farms and also to allow the conversion of agricultural land into organic. For that, we seek every day to democratize the organic and allow everyone to benefit from a product as qualitative as possible.

Individuals, companies, collective catering, breeders, apprentices, farmers, the entire agri-food industry

In addition to being 100% organic, we seek to relocate our supplies whenever possible. Moreover, we are strong supporters of sourdough breads and long fermentations.

Sourdough allows a better digestibility of the gluten and therefore of the bread, favors the intestinal microbiota and allows the bread to keep longer. It also has a characteristic taste! The objective is to rehabilitate bread as a health food.

The old varieties of cereals that we work with are a second axis that seems relevant to us (small spelt, large spelt, khorasan, rye etc…). Le Fournil bio militates for a varied and diversified food through cereals without forgetting the pleasure to discover new flavours.

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