Organic stores Vercors

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.

Since 1989, this organic and local bakery-café-resto has been bringing the village center to life. You can find organic leavened breads, made with local flours, handmade, cooked in an oven heated with wood. Jaco'pain's bread is available in cereals, wholemeal, semi-complete, rye, spelt, hiker's bread... We also offer pastries, pognes, blue bread, walnut pie, etc. Small restaurant on the spot with salads, savoury pies, boards and local breads. Also a tea room. Very warm and welcoming.

Brasserie du Slalom produces 100% organic, artisanal mountain beer. Located at the foot of the Hauts-Plateaux du Vercors, at an altitude of 900 m, the premises are all wood, well insulated, integrated into the landscape and very bright. At the helm and at the counter are Martin and Valentin, both in their thirties. You'll find Slalom's beer in shops and guinguettes, but discovering it at the source is not without its charms. On the menu: blondes, ambers, but also IPA, beer with four hops, Belgian abbey beer with Vercors sauce, ephemeral beers. 100% local!

It is the cooperative of organic products of the Diois. A long time ago! You can find fruits and vegetables, cheeses (mainly goat's cheese, but also ewe's and cow's cheese), meats, eggs and poultry from Diois producers. La Carline - named after a pretty alpine flower - also has an organic bread section, a bulk section, oils, wines and local drinks, medicinal and aromatic plants, natural cosmetics... almost everything from the Diois, except of course for tofu, seaweed, vanilla... Group orders of lemons and oranges from Sicily, in season.

Six generations have succeeded one another at the helm of the estate, which has just been taken over by Thomas Achard. This 11-hectare estate is the pioneer of organic Clairette de Die. Its commitment to organic and biodynamic farming dates back to 1971! A jubilee... and a truly historic estate for organic viticulture in France. The grandfather started with the Lemaire-Bouchet method. His son, Jean-Pierre, continued with Nature et Progrès organic wine specifications from 1982 to 2009. The next generation, with Thomas, embarked on Demeter certification in 2008. The estate is located in Sainte-Croix, overlooking the Drôme, just at the entrance to the beautiful Quint valley. People come from as far as Grenoble and Lyon to buy Achard-Vincent clairette, which has a loyal following. We love its pronounced muscat taste and lightness. Also very pleasant crémants. And an opportunity to discover a beautiful region.

This young distillery, housed in a former ^18th-century silkworm nursery, invites you behind the scenes of its organic whisky. The base ingredients are barley grown in the surrounding countryside and pure Vercors spring water. Then brewing, fermentation, double distillation and maturation in the cellars. This excellent house distills at a very gentle temperature thanks to a new-generation still. Enthusiasts appreciate the quality of this local whisky.

A valuable address! Here you'll find fruit tree seedlings and organic fruit. This organic nursery safeguards and distributes fruit varieties selected for maximum pleasure. Our aim is to offer you tasty fruit that is not susceptible to disease. Pépins et cie practices agriculture inspired by agro-ecology and biodiversity. Training courses on grafting and tree pruning. Tutorials available on the website. A militant approach! On the menu: strawberries, cherries, figs, plums, pears, table grapes..

An invitation to discover the edible wild plants of the Vercors. Bright coltsfoot, shy oxalis, stinging nettle, wild spinach, fragrant woodruff...: so many unsuspected - and forgotten - treasures found along the paths and transformed into pestos, salts, powders, jellies, syrups, infusions and other gustatory and culinary surprises. Le Souillet is an old farm isolated in the middle of 40 hectares of woods and meadows, land that has been farmed organically for 30 years. In spring, discovery walks to identify edible wild plants.