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.

Conserverie La Belle-Iloise offers a wide range of quality products such as sardines, albacore tuna, mackerel fillets, fish soups, mackerel rillettes, and gift boxes.

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!

That's all right. You may never have seen eggs like that! They're funny! You're not quite wrong! Because the eggs sold by Sylvie and Gérard are not found anywhere. They are the "work" of hens of the Marans breed. Originating in Charente-Maritime, they are recognizable by their brown or dark brown colour. A conversion for the couple who swapped their herd of dairy cows for these charming poultry that lay ‘golden eggs'. The approximately 1,300 hens (originally 200), fed outdoors on organic land, produce an average of 1,000 eggs per day that our farmers collect by hand. Do you want to taste them? They are delicious (more flavour and less cholesterol). Hurry to the farm to buy these unique eggs. At the same time, you'll be able to ask many questions and buy some homemade jams. Alternatively, you can find them at the market of Attacks-sur-Mer on Saturday morning.

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.

As soon as you enter this promising little shop, you are torn between the colourful and well-stocked shelves and the smile of the saleswoman. About fifty varieties of jams will make your head spin and countless calvados, as the name of the shop announces, will add to your dizziness. The jams are the work of Dame Rhubarbe, a good fairy who officiates a stone's throw from Honfleur, and who only buys her nectars from local producers. Stop on the flower of salt milk jam, much more subtle than salted butter caramel and definitely divine! Calvados are also more than fifty in number, divided between the Domfront tradition - a blend of pear and apple -, the Pays d'Auge PDOs with double distillation, and the classic and essential single-distillation calvados. From this visit, we keep a sweet taste: we dipped our finger in the jars or almost, and the welcome leaves a smile on our lips.

La Ruche is a collective of consumers who have organized themselves into a network to promote food from a farm agriculture of quality, often organic. From the website, you can place your group orders with local producers and craftsmen selected for the week, and every Wednesday, we harvest our "honey" at the relay point animated by the sparkling Virginie Binet. Here, we collect local produce! Practical, ecological, tasty, and no more expensive, this system allows everyone to find their way, producers and consumers alike!

Huilerie LALUQUE is a must for lovers of quality oils. Their first cold-pressed virgin rapeseed oil is their flagship product, with a golden-yellow amber color and sweet, fruity hazelnut aromas. It can be used for seasoning, making mayonnaises, or even for gentle pan-frying. L'Huilerie also offers other varieties of oil, such as noitée rapeseed oil, a blend of walnut oil and rapeseed oil, as well as spreads with tomatoes, peppers, Méréville watercress and parsnips. Boxes of rapeseed specialties are also available.

La Ferme de la Moissonnière is a bakery located in Bois du Coisel, Saint-Vaast-sur-Seulles. Although it does not offer on-site meals, it does offer a selection of fresh, tasty bakery products. Please note that this information is subject to change, so please check opening times before visiting.

Located in Ryes, between Bayeux and the sea, Les Légumes de Calie is a farm offering strawberries and seasonal vegetables for direct sale.

The Naturellement Normande organic farm, located near Vire in Calvados, is a family-run farm offering organic products for direct sale. The farm covers 8 hectares and has 55 Normande dairy cows. The owners, Denis and Janine Lelouvier, invite you to discover their farm, from breeding to production, including the various buildings and equipment. They make a point of developing quality organic products, using local resources and respecting traditions. You'll find a wide range of exclusively local products from the region's organic farming, including beef, dairy products processed on site, creams, cheeses, ice creams, butter, marshmallows and yoghurts.

Le Mesnil-Mauger is a small town in the heart of France. This typical modernized farm offers visitors the chance to discover the daily life of a dairy farm. You can watch the cows being milked, feed the calves and even meet the donkey VIVI and the goats BARBIE and BARBOUILLE. Owner Lucie will be delighted to explain her work and answer any questions you may have. You can also sample the farm's fresh produce, including milk, butter, cream and cheeses, as well as delicious homemade cookies and jams. For an even more complete experience, you can take part in one of the regular cooking workshops. The farm is open to visitors during school vacations and also offers special tours during the summer.