Organic stores France

Located at the bottom of Crêt de Roch, the organic grocery store Vrac en Vert offers a maximum of bulk products. Customers must bring their own containers - with solutions on the spot for the dizzy ones. A way to buy only the product, and not its container. The foodstuffs come from short circuits. The shop offers baskets of seasonal vegetables and fruit with recipe cards. Courses are organized to make your own cleaning products. Designed by Franck Stindel, from l'Arrière-cour, the shop won a prize in the city's design competition.

This is one supermarket where your favourite fox is a loyal customer. Easy to access, this green Goupil offers the best in organic, local and eco-responsible products. From the kitchen to the bathroom, from fresh, seasonal and local fruit and vegetables to cold cuts, cheese by the slice, chickpea flour, verbena tea and organic wine... In short, everything you need for every occasion, from the starter to the dessert and from the floor to the ceiling, with affordable prices. A wide variety of products.

This vast estate represents a unique space of nearly 200 hectares that is both a wine production and an art and architecture museum. Heir to a long history, illustrated by the presence of Gallo-Roman paved paths and other vestiges of an ancient irrigation system, the wine estate offers organic wines certified Coteaux d'Aix-en-Provence and IGP des Portes de Méditerranée. At Château la Coste, you can visit the cellars designed by Jean Nouvel, discover artists' installations or sit down in one of the estate's restaurants.

We love to spend a moment in this artisanal bakery where we offer ourselves a breakfast with pure butter buns. As a snack, we succumb to the charm of the vanilla mille-feuille! But above all, there are these incredible breads made with natural leaven and organic flour: with cereals, pumpkin seeds, small spelt, olives or even cocoa! They come out of the oven hot all day long. A pure delight! And for small and large events, the catering service is a hit.

A committed baker who favours pre-ordering to fight against waste, and 95% of the time... it works! Sylvain Thiéry, a mechanical engineer, decided to become an artisan baker. His bread is made from an ancient variety of wheat, the great spelt Oberkulmer, which is difficult to shape by hand. Far from industrial flour mills, he favours flours crushed with a stone grinder or a steel cylinder. Several varieties are available. What makes this bread special? It can be kept for 15 days without going stale!

300 shopkeepers driven by the passion of their trade, in direct contact with their customers. They talk, they laugh, they yell from time to time, but they always end up getting along! And when you feel like taking a step back from this bubbling cauldron of life, you can go to the restaurant Aux Halles or, and this is the great novelty, to Quai 26, a new, trendy restaurant space where you can enjoy the various delicacies purchased on the spot in a friendly atmosphere. The Mulhouse market is the whole world gathered in the heart of the Briand district.

Established in 2015 by six Corten farmers, A Robba Paisana markets only farm-grown food. You'll find good local, seasonal produce: organic and traditionally grown fruit and vegetables, wines, artisan jams, charcuterie, cheeses, cookies, eggs, organic chickens, veal, old-fashioned bread, as well as essential oils and cosmetics.... Producers take it in turns to welcome you to the store.

La Meulière, an organic artisan bakery founded in 1994 by Achim Schulzbongert, has always championed "eating well" for better health. An ethic shared by Théo Bouvier, who worked with this master baker for nine years and took over the business in 2022. The charming little store, with its rustic decor and stone millstone in front, is equipped with a mill for preparing organic wholemeal spelt flours and various flakes. Visitors come for the wide range of sourdough breads, viennoiseries, cakes and original snacks.

Originally from Marseilles, Camille and Mickaël have forged strong links with local producers to obtain their supplies in very short circuits: smoked trout from the nearby fish farm; AOP pélardon from Montméjean, or flour from the Moulin de la Borie. Every day, the two young men make their own bread which they serve as toasted sandwiches. Committed to the environment and to organic or sustainable agriculture, the couple is committed to making from A to Z all the dishes on their menu (desserts, ice creams and sorbets included).

With its beautiful old-fashioned front showing beautiful country breads, the Londiche bakery gives the irresistible desire to return. By pushing the door, the return in the continuous time, you plunge into the atmosphere of a 1930s bakery with beautiful lights and antique furniture for decoration. A real pleasure for the eyes, before the pleasure of good bread. Here, everything is homemade and above all with passion, so no industrial products are used in manufacturing, here, you buy good... Pierre, the artisan baker, has been inducted as an "Ambassador of bread", which is a guarantee of quality. Enjoy ciabatta, a very soft Italian bread with olive oil as an ingredient, Norwegian cake-shaped cake topped with sesame and spelt seeds or bougnatte, a traditional baguette that recalls the Auvergne origins of the patron by its name. To this must be added pastries, homemade cakes (candied fruit and rum or lemon and poppy for example), honey financier, etc. Pastries only appear on weekends, except during the King's cake season when they are made all week long. Pierre and his wife Christine are fervent defenders of old-fashioned bread and organic products. It is an excellent address to remember and share without moderation.

Founded in 1953 by the Martin family, this is a 34-hectare estate. A forerunner in organic viticulture in 1999, it is now a biodynamic estate. The wines are matured mainly in wooden barrels in three large cellars, each 70 m long. The methods used in their production produce a full range of Jura wines of remarkable finesse and elegance, offering unforgettable tasting moments. The estate's staff welcome you to visit the cellars by appointment, and the boutique is located in the heart of Arbois for wine tasting.

The Domaine des Longchamps is Toulouse's pioneer of organic food outlets. Don't be fooled by its small size: the diversity of products on offer will surprise you! Fresh food, groceries and preserves rub shoulders with food supplements and cosmetics that like to do without parabens. The baby section is particularly well-stocked and people on special diets will appreciate the many gluten-free and salt-free products.

Magnificent residence, of regional and Persian style. A vineyard divided between tradition and modernism gives the best of its soil. The vines, managed in organic culture certified by Ecocert, are strewn with perennial flowers, lupins, fenugreek, oats, broad beans and other plants that transfer nitrogen from the air to the earth! This quality policy results in yields below the appellation limit. The king grape variety for Fronton wines, as for the estate, remains the négrette (called pinot Saint-Georges in the United States).

Gardening is not the main activity of this store. On the other hand, you can find almost all the products you need to be a perfect bio-citizen, from the bamboo sock to the essential oil diffuser, including groceries and fresh vegetables. A lot of references with a very nice collection of food supplements, from local producers and above all, Christian Horrenberger's wise, sharp and always smiling advice. Everything is thought out with respect for the earth and what lives on it.

A charming storefront with a small wooden terrace in the main street of Die. You can buy organic breads and have breakfast, tea, coffee or chocolate, mainly with the organic label, because that's Sophie's choice, organic. Wheat, rye or spelt bread, with sunflower, poppy or sesame seeds... The flour is local, the seeds come from the nearby Carline, the bread oven is behind the counter. On the shelves, pizzas, goat's cheese croissants, not forgetting the organic biscuits made in Vercheny. Brunch on Saturdays.

Farinoman - Benoît, in real life - Quebec baker, crazy about flours and breads, puts poetry, humour and love in his loaves and baguettes. Here are kneaded and baked the old-fashioned way, with organic breads. This baker really has all the audacity, he mixes spelt, small and large, with Goji berries, he combines the Isère and Ardèche (walnut and chestnut), As for the bread called Flesh of Aphrodite and Power of Eros it incorporates candied ginger, apple, fig and perlimpinpin powder.

It all began in 1885. It's a rich and intense history that of the honey house, still run by the same family! Today, Elizabeth, a certified organic beekeeper, looks after the 250 hives with her son Johann, using ancestral know-how. She produces honeys, cosmetics, candles, sweets, syrups... As she only uses honeys from her own harvest, not all honeys and products are available every year, with some harvests only taking place every 3 years, depending on the vagaries of the weather.