All of our hot sauces are fermented, partially to retain the strength of original flavors or completely to blend all flavors through the fermentation process. We prefer the more involved fermentation process to the traditional cooking method for our hot sauces. We believe fermentation brings more complex flavors and depth, as well as extends shelf life due to the action of the lacto-fermentation.

Champagne, beer, white and red wines are used to create relatively high acidity vinegars, some aged for 6 months in oak barrels, perfectly suited for salad dressings or cooking. All our vinegars are fermented using the traditional Orleans process, taking months to turn alcohol into vinegar while retaining original flavors and aromas.

Mixed or single variety pepper powders or flakes, Fire and Basil Salts, Smoked Paprika, etc. All you need to spice up your dishes.

Rosemary, Oregano, Thyme, etc... All our herbs are grown locally. And they are all air-dried and manually processed.

Using our own sourdough starters (whole wheat, traditional bread flour or rye) , we craft a wide variety of breads, inspired by the French bread-making tradition: country and rustic loaf, baguette, seed breads, etc... Our sourdough starters impair nutty and yeasty aromas while extending the shelf life of our products. All of our breads are baked to order.