Lo Molièr

This structure was built in 1105 by monks from the Abbey of Saint-Jean de Sorde
Since 1895, the Dufau family has owned the mill. The manufacture of flour, a long family tradition, will continue until today, handed down from father to son.
Since the 2000s, the mill has only produced flour from organic farming. Thus, we either mill on a cylinder to obtain a fine and white flour, much appreciated by pastry cooks and confectioners; or we mill with a millstone, which will offer bakers a richer flour with more character.
Jean-Paul Dufau has recently retired after having created and maintained a network of organic and local producers and bakers. Romain Rouvreau (me) is now taking over.

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