{"id":26192,"date":"2022-08-04T10:54:56","date_gmt":"2022-08-04T08:54:56","guid":{"rendered":"https:\/\/www.altercampagne.net\/?p=26192"},"modified":"2022-08-04T10:54:59","modified_gmt":"2022-08-04T08:54:59","slug":"decouverte-de-la-boulangerie-paysanne-culture-moulin-et-fournil","status":"publish","type":"post","link":"https:\/\/www.altercampagne.net\/?p=26192","title":{"rendered":"D\u00e9couverte de la boulangerie paysanne : culture, moulin et fournil"},"content":{"rendered":"\n

Un r\u00e9veil matinal, mais aux airs de grasse matin\u00e9e sur l\u2019Alter tour : petit d\u00e9jeuner avec les fameuses tartines bi-go\u00fbt \u00e0 8 heures, puis d\u00e9part \u00e0 9 heures p\u00e9tantes. <\/p>\n\n\n\n

La journ\u00e9e est construite autour de la d\u00e9couverte de l\u2019activit\u00e9 de boulangerie paysanne de Caroline et Bruno<\/strong>, r\u00e9partie sur trois sites diff\u00e9rents : leurs cultures de c\u00e9r\u00e9ales <\/strong>en bio \u00e0 Puy Saint-Rep\u00e9rade, le stockage et le moulin<\/strong> \u00e0 Meyrargues, et le fournil partag<\/strong>\u00e9 \u00e0 Cucuron.
La boucle pr\u00e9vue est d\u2019une quarantaine de kilom\u00e8tres, une partie des alter-cyclistes ayant d\u00e9j\u00e0 visit\u00e9 le fournil la veille, les \u00e9tapes sont uniquement sur les cultures et le lieu de stockage. <\/p>\n\n\n\n

Bruno et Caroline sont install\u00e9.es depuis 2 ans, apr\u00e8s une reconversion professionnelle. Leur projet agricole a pris forme lors d\u2019un voyage \u00e0 v\u00e9lo \u00e0 la rencontre des gens et des m\u00e9tiers qui les font vivre. De retour de voyage, leur chemin est tout trouv\u00e9 : Bruno souhaite de se former \u00e0 la boulangerie paysanne, et Caroline \u00e0 l\u2019\u00e9levage caprin<\/strong> dans les Alpes.
Gr\u00e2ce \u00e0 l\u2019accompagnement de Terres de Liens<\/a>, Bruno a trouv\u00e9 des terrains pour monter son activit\u00e9 de boulangerie paysanne. Caroline travaille au quotidien avec lui en tant que salari\u00e9e, avant qu\u2019il et elle s\u2019installent en GAEC une fois que leurs deux activit\u00e9s seront sur pied (boulangerie et \u00e9levage caprin). <\/p>\n\n\n\n

En effet, pour Caroline le chemin s\u2019av\u00e8re plus sinueux que pr\u00e9vu. Comme il est tr\u00e8s compliqu\u00e9 d\u2019obtenir une autorisation de construction sur des terres agricoles, et tr\u00e8s on\u00e9reux d\u2019acheter une ferme dans le Luberon, elle commence son activit\u00e9 en travaillant sur la ferme d\u2019autres paysan.nes et en travaillant avec Bruno sur l\u2019activit\u00e9 de boulangerie paysanne, avant de monter son propre \u00e9levage.
<\/p>\n\n\n\n

\"\"<\/a>
Bruno et Caroline devant leur champ<\/figcaption><\/figure>\n\n\n\n

A la premi\u00e8re pause de la journ\u00e9e, il et elle nous racontent le fonctionnement de leur exploitation \u00e0 l\u2019ombre d\u2019un ch\u00eane. Il.elle ont cinq cultures principales : le petit \u00e9peautre, le pois chiche, le ma\u00efs, le sarrasin et le sorgho. Et oui, pas de bl\u00e9<\/strong>, Bruno est devenu allergique lors de son BPREA* ! Les terres sont cultiv\u00e9es avec un syst\u00e8me de rotation, qui dure sept ans pour un cycle complet.
Il.elle pratiquent l\u2019irrigation gravitaire, gr\u00e2ce aux canaux typiques du Luberon, et d\u00e9vient l\u2019eau dans le village \u00e0 l\u2019aide d\u2019une marteli\u00e8re. Ce type d\u2019arrosage permet de remplir les nappes phr\u00e9atiques et ainsi de fournir pr\u00e8s de 80 % de l\u2019eau potable du territoire. Mais le d\u00e9r\u00e8glement climatique se manifeste clairement ici : Bruno se souvient de la date des trois et uniques pluies de l\u2019ann\u00e9e<\/strong>.<\/p>\n\n\n\n


Apr\u00e8s cette pause cacahu\u00e8te, on reprend les v\u00e9los et on se dirige vers Meyrargues pour visiter le lieu de stockage et le moulin. Apr\u00e8s le d\u00e9jeuner, o\u00f9 l\u2019on d\u00e9guste la sp\u00e9cialit\u00e9 locale des panisses <\/strong>cuisin\u00e9s avec amour par les alter-cyclistes, Bruno et Caroline nous expliquent comment il.elle trient leur grains \u00e0 l\u2019aide de deux trieurs diff\u00e9rent : \u00e9tape cruciale pour \u00e9viter que la culture pourrisse.
Leur moulin fonctionne selon une technique mise au point il y a une quarantaine d\u2019ann\u00e9es. Deux meules, l\u2019une dormante et l\u2019autre tournante, moulent le grain<\/strong>, qui passe ensuite dans le tamis pour faire la farine. Une troisi\u00e8me \u00e9tape a lieu pour le ma\u00efs avec un tamis plus gros, afin de faire la polenta.<\/p>\n\n\n\n

\"\"<\/a>
Les altercyclistes devant le moulin<\/figcaption><\/figure>\n\n\n\n


Apr\u00e8s ces \u00e9changes inspirants, nous concluons la journ\u00e9e de v\u00e9lo par une magnifique baignade dans la Durance ! De retour \u00e0 la ferme de l\u2019Escapade \u00e0 Lauris, R\u00e9mi <\/a>nous joue son one man show, une ode au voyage et \u00e0 affronter ses peurs.<\/p>\n\n\n\n

*BPREA : Brevet Professionnel Responsable d’Exploitation Agricole<\/p>\n\n\n\n


– Article de Juliette, illustr\u00e9 par Guillaume<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Un r\u00e9veil matinal, mais aux airs de grasse matin\u00e9e sur l\u2019Alter tour : petit d\u00e9jeuner avec les fameuses tartines bi-go\u00fbt \u00e0 8 heures, puis d\u00e9part \u00e0 9 heures p\u00e9tantes. La journ\u00e9e est construite autour de la d\u00e9couverte de l\u2019activit\u00e9 de boulangerie paysanne de Caroline et Bruno, r\u00e9partie sur trois sites … <\/p>\n

Read More<\/a><\/div>\n","protected":false},"author":361,"featured_media":26195,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3483,4313,3489,4357,3482],"tags":[4418,4419,4420,4421],"class_list":["post-26192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-agriculture","category-altertour","category-alimentation","category-edition-2022","category-provence-alpes-cote-dazur","tag-fournil-des-touselles","tag-boulangerie-paysanne","tag-cucuron","tag-fournil-partage"],"yoast_head":"\nD\u00e9couverte de la boulangerie paysanne : culture, moulin et fournil - AlterTour<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.altercampagne.net\/?p=26192\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"D\u00e9couverte de la boulangerie paysanne : culture, moulin et fournil - AlterTour\" \/>\n<meta property=\"og:description\" content=\"Un r\u00e9veil matinal, mais aux airs de grasse matin\u00e9e sur l\u2019Alter tour : petit d\u00e9jeuner avec les fameuses tartines bi-go\u00fbt \u00e0 8 heures, puis d\u00e9part \u00e0 9 heures p\u00e9tantes. 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