With 9 000 years of presence in High Provence, the einkorn has become a typical cereal from the region.
Its metabolism stayed unalterated, element allowing an excellent digestion of this ceral thanks to its poor gluten content. This distinctive feature, associated with a delicate and subtle flavour made this cereal known as “caviar of cereals”.
Its subtle hazelnut taste is perfect for pastries and cakes and gives character to your salted dishes (pies, bechamel etc.).