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A former winegrower, rooted in the commune of Técou, Jean-François Pigot has completely reinvented his agricultural model to devote himself to a project on a territorial scale and respectful of the land. Thus, at the beginning of 2016, this farmer in love with his land swapped the vines for wheat fields as far as the eye can see. Jean-François Pigot now devotes himself to the production of 100% artisanal and 100% Tarn pasta: flour and water, no more and no less, and long drying at low temperature. In the workshop next to his 25 hectares of cultivation, he transforms the cereals, patiently ripened in the local sun, into pasta in various shapes: penne, shells, lace and twists. On the packaging, very modern and graphic to distinguish themselves from industrial competition, their little name takes the Occitan accent - cauguilhous, denthélous, pennhélous and tortilhous - to be connected with the company's packaging: Ba Pla, the local colour "ça va bien". These pasta with an inimitable taste are mainly purchased in supermarkets, mini-markets and grocery stores in the department. Jean-François Pigot also supplies some communities: schools or retirement homes.
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