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A mill where only organic grain is used, which is sought after by restaurants and bakeries in the region
On the banks of the Arros, this mill has been passed down from generation to generation and Pierre Cabarrou's family has never abandoned it. You will learn all about its history and the guided tours are fascinating. You will discover the miller's job and be able to admire the millstones in action. Driven by the force of water, the flint crushes the grain gently to produce silky flours. Here, only organic grain is used, which is highly sought after by restaurants and bakeries in the region. There are courses to learn how to knead or raise bread or pizza dough.
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Members' reviews on MOULIN DE LA RIBERE
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Tout en visitant le moulin, j' ai eu l'occasion (bon cadeau) de faire un stage de fabrication de pain avec (évidemment) la farine des lieux????.
Pour les amoureux de patrimoine en voie de disparition, ne manquez pas de visiter La Ribėre, tout y est authentique.
Des propriétaires aussi passionnés, que méritants.
Un paysan boulanger (Loïc Godard) aussi compétant que militant.
Merci pour cette régalade.