How will your project contribute to promoting the gastronomy of the Hauts-de-France region?
Levain Sauvage is a story of reconversion, with bread as an obvious, meaningful food
bread as an everyday food, meaningful and a link with the farming world from which I come. I want to offer breads with authentic flavors, more digestible, with low glycemic index, high nutritional value, long shelf life thanks to the work with natural leaven and quality flours.
My objective is to work with raw products in direct link with the producers of the territory. I want to produce a quality bread, good for the taste buds, the health and the planet and which values the work of all the actors of the sector.
Thanks to the mobile wood-fired oven, it will be possible to develop workshops to pass on the craft of baking, to promote the benefits of natural leavening, to raise awareness of the preservation of ancient wheat and the use of additive-free flours.