Following his intuition, Nicolas Supiot fled Paris 25 years ago and moved to the Bretagne where he started making bread. Twice a week he starts at 8 am and bakes bread for the local village community. The wheat comes from his own farm which he bought a few years ago and which has since served as a place of education and community.

His wheat fields have nothing to do with the uniform monocultures that we are used to see at the side of the road. His fields grow in a colourful, wild mixture where wheat, rye, peas, vetches and beans thrive side by side and enrich other. In cooperation with scientist Véronique Chable, Nicolas searches for the perfect composition of his grain mix in order to create the best possible environment for his plants to thrive. 

The only element of the bread which he doesn’t produce himself is salt, which he receives from his friend Daniel Robard, a salt farmer from the Guérande region. Daniel supplies him with coarse salt and the ‚fleur de sel‘ with which Nicolas experiments in his doughs. In line with the alchemist tradition Nicolas mixes the basic elements wheat, sourdough, salt and water to create something new out of it: a warm, aromatic and delicious bread.