The best local producers Calvados

In early 2020, during the first confinement, a new project was born in Commes in the Bessin region, between Bayeux and the D-Day beaches. L'Arbre, an agri-cultural third place, is the result of the strong ties that exist in the small commune. From now on, one and the same place will bring together agriculture and culture. Inspiring!

On the agricultural side: Le Jardin de Deux'Main. A word of advice: take the time to stroll and smell the countryside before heading off to Port-en-Bessin. Stop off at Guillaume's! Passion and love, agroecology, no-till market gardening on living soil, agroforestry and permaculture are just some of the ingredients of his philosophy, and of his nearly three hectares of garden. The result: tasty fruit and vegetables. The market gardener is just like his garden: both delicate and generous. And don't forget the fresh eggs from his mini-farm. Direct sales every Tuesday and Friday.

On the cultural side: Tiers-Lieu L'Arbre. A place open to all (workshops, gatherings and events online). A perfect stopover for cyclists following the Vélomaritime or the cycle route from the D-Day landing beaches to Mont-Saint-Michel, the farm also offers self-catering accommodation. Guests share the communal living areas, cooking and eating together! And soon, a large auditorium, an associative café and a coworking space will see the light of day! It's an innovative place that advocates a collective approach: one to watch, as it evolves at great speed.

Wheat flour crushed on a stone millstone, farm baguettes, breads, pastries, cookies... Le Moulin de Thibo et Caro is all this at the same time. And we come from far away for this address which smells good the fresh crusty bread, just out of the oven. Moreover, on nice days, you can picnic there. Step by step, our two young farmers-bakers have made their business grow, climbing the steps of their ladder (of miller, of course!) by dint of work and talent.

For nearly 20 years, this pick-your-own has allowed you to harvest a variety of fruits and vegetables in accordance with the seasons. And the respect does not stop there: seaweed cream, biodegradable tarpaulins, and useful insects offer a natural protection to the market garden products. The Philippe family lends you wheelbarrows and baskets, and off you go for a little tour of the fields. No waste, choice, freshness at a very fair price! Picking begins in late February and ends in mid-December.

Located in Saint-Pierre-Azif, near Bouquetot in Normandy, the Bouquetot eco-domain is home to Akal Food, an ecological spirulina producer. Since 2010, Akal Food has been cultivating this exceptionally nutritious micro-algae in an environmentally-friendly way. The Bouquetot eco-domain is an original place that combines ecological, economic and educational activities, promoting innovation in rural areas. Akal Food also offers tailor-made tours to discover their spirulina production. Akal Food offers a range of spirulina-based products, such as organic antioxidant and energy drinks, healthy snacks and accessories. Akal Food places great emphasis on the quality of its products, with Ecocert certification and low-temperature drying.

The Garitan family has been beekeepers for three generations! We met Jason who takes care of his hives full time. The black bee, soft, resistant and French, is the undisputed queen of the place. 70 hives for Clinchamps and many others scattered all over Normandy to give fabulous honeys, from the creamiest and purest to the sweetest slightly vanilla flavoured for the uninitiated. And where can you find these marvels? Try your luck at the Maison du Vrac or at the local producer's, and enjoy!

Fancy a taste of authentic charcuterie? Then meet Bryan and Mélina. In Normandy, they have chosen to perpetuate the traditional know-how of salting using ancestral recipes. To achieve this, the salting couple drew on their various experiences in Savoie, Ardèche and Corsica. As a result, they now offer delicious products straight from their drying and maturing cellars. We loved their plain and garlic sausages, as well as the Bourvil! We're still salivating!

The nearly 3-hectare park is fully secure and home to a wide variety of animals including alpacas, donkeys, dwarf goats, Vietnamese pigs, rabbits, chickens, guinea pigs, geese, ducks and sheep. Visitors can wander freely around the farm and observe the animals in their enclosures, while learning from the educational posters. Guided tours are also offered, during which participants can feed the animals and enjoy cuddles and snuggles.

Eric Ribot settled on the family farm of Garnetot, in the middle of the Auge region, in 1989. He produces there, in particular, an ice cream made with whole milk from the pasture and an artisanal milk jam, eminently greedy, declined in eleven natural flavours. Often rewarded and labelled Saveurs de Normandie, quality is always at the rendezvous, for products (jams, spreads, sorbets with fresh fruit 60% ...) to be found in all good grocery stores, bakeries and shops in the region, in direct sale or from its e-boutique.

Emblematic, sometimes tainted with a traditional image, cider today reveals all its characteristics and aromas thanks to a new generation of producers. Like Antoine Marois, a native of the Pays d'Auge, whose winemaking approach to cider reveals the richness of the terroir and gives birth to exceptional ciders. Like the vine, there are great cider terroirs. Passionate and innovative, this cider maker opens the doors of his estate, nestled at the top of a hill overlooking Cambremer, by appointment. Cider deserves to be celebrated!

The estate of La Ferme de Billy was shaped by Jacques de Billy in 1651. Five generations have since succeeded one another. At its head, the Vauvrecy family: Henri, the patriarch, and his sons, Guillaume and Olivier. The visit is captivating, in the heart of the orchards and cellars, without forgetting a small detour to the Ortial chapel, a jewel of the 13th century. The most eagerly awaited moment is the tasting. In the shop, the temptations are great between cider, ice cider, pommeau, apple juice, calvados, Spirit of Billy cocktail. The talent of the Vauvrecy is recognized in high places.

Chic! The Bisson family perpetuates its delicious savoir-faire. After twelve years of flourishing bakery-pastry business in Dives-sur-Mer, a cookie factory has opened in Bénouville. La Fournée des Délices is a family affair: Philippe, a keen pastry chef and medallist in several regional competitions, makes a variety of cookies according to old-fashioned recipes, including his famous Sablénouville. Françoise, his wife, runs the store. And Kévin, their son, is in charge of marketing this new gourmet adventure.

The Falaise pig doesn't have the same reputation as the Bayeux pig, but maybe it will, because it is with passion and authenticity that Delphine and Vincent raise their little protégés. It's simple: you can find their know-how in their products (black pudding, head pâté, smoked sausage, terrine with Vire andouille, ham, chorizo tchoutchouka...). Their sausages are sold either directly at the farm, or on their website and in a few specialist shops. But the most interesting thing is to visit the farm!

La Ferme des Sources is a livestock farm located in Glos, in the Calvados region. Founded by Julien, it specializes in raising Limousin breed suckling cattle, in compliance with animal welfare and organic farming rules. Aude-Sophie has joined the team to handle communications and help Julien with the animals. The farm offers a wide range of products, including meat parcels from 6 to 12 kg, retail meat, firewood and wood chips. In addition, the farm also offers boarding for horses, with rotating pasture and stabilized areas. Ferme des Sources is expanding rapidly, and plans to open a laying hen and broiler workshop for direct sale in the near future.

La Spiruline des Vikings is an aquaculture farm located in Longues-sur-Mer, in the Calvados region of Normandy. It offers locally-grown French spirulina. Spirulina is a superfood rich in proteins, vitamins and minerals, with antioxidant and anti-inflammatory properties. Spiruline des Vikings highlights the benefits of local production, such as reducing carbon footprints, creating jobs and promoting sustainable agriculture.

Local products at an intermediate zero price: it's at the Ferme du Bel Air that it happens! Every Friday and Saturday, come and stock up on seasonal fruits and vegetables directly from the farm. On the day of our visit, a wide choice of potatoes, onions, shallots, apples, cider, chicken, cream, cheese... was on hand. Also, notice to the amateurs, you can find oysters from the Maison Vivier or beef retail, 100% local, from animals raised in the open air and with hay from our region, from the Ferme de Castillon. Let's go for it!

Au Frisson Normand is an artisanal confectionery located in Saint-Pierre-en-Auge, in the Pays d'Auge region of Normandy. Founded in 1989 by Eric Ribot, this family-run business specializes in processing fresh milk from cows fed exclusively on grass from their pastures. High-quality products include custard-style milk ice creams and milk jams in 12 natural flavors. Highlights include apple cider sorbet, Sicilian pistachio spread and cider jelly. Au Frisson Normand also offers milk jams with Baratte salted butter, dark chocolate and Bourbon vanilla, as well as Calvados caramels.