LE MOULIN DE SAURET

Although the Moulin mainly supplies the professionals of the bakery pastry, you can go there as a simple individual for a visit or to buy directly your flour. And this has already taken some time: this means, the first trace of the mill's existence dates back to 1146. Rebuilt in 1946 as a result of a fire, it is equipped with a blazon appearing 3 M (as the initials of the Metropolis, a sign! ?), but for Moulin Moderne Montpellier, before being taken over in 1967 by an Aveyronnais, miller for 6 generations. Fiercely independent, the family business favors local suppliers and raw materials (Gard organic wheat, Languedoc-Roussillon conventional wheat, Salins du Midi salt...) and creates a new flour every six months, bringing its current range to 80. Evenly divided between classical flours and organic flours, all of them have a real nutritional and organoleptic interest (translate: capable of exciting a sensory receptor, whether it is the smell, the taste, the texture, etc). Note that an integrated photovoltaic power system in the Moulin provides 30% of its electricity consumption.