Organic stores Ales

An urban farm but an ecological farm. This is how Emilie and Franck define their farm, which combines all the necessary conditions for growing spirulina. The two young people embarked on this unusual adventure in 2013, convinced of the virtues of this micro-algae. Harvested by hand from April to October, the spirulina, grown in a greenhouse, is filtered for two hours, before passing under the press. It is then shaped into fine spaghetti and dried for five hours at low temperature.