During the Ventoux Saveurs festival, the « Graines du Ventoux » chain enjoyed great success with all audiences. Numerous activities provided opportunities to interact with stakeholders in this growing sector, including female farmers, bakers, and network facilitators.
In Monieux and Saint-Trinit, bread was 'on the move' thanks to the mobile bakery Ma Petite Boulange. Participants could discover the baker's profession and make natural sourdough bread using flour from the local chain.
In Sault, during the Fête des Saveurs du Parc (Park Flavors Festival), activities focused on bread making, from grain to loaf, were offered. Visitors could also purchase bread and flour from the chain.
In Pernes-les-Fontaines, at the Domaine de La Camarette, the history of the chickpea was revealed, highlighting its nutritional benefits. A culinary show allowed visitors to learn how to make and taste falafels, accompanied by a glass of wine.
The Rouret farm in Mazan hosted 'hands-on' activities, including a board game about cereals and the milling of various flours using a tabletop mill. Shortbread cookies, made with these flours, were then tasted, emphasizing differences in appearance, taste, and texture.
A cycling tour starting from Puyméras traced the history of the food chain, explored the landscape, and visited the communal oven in Faucon. The new bakery La Base in Puyméras was introduced, along with the baker's profession and the importance of natural sourdough, followed by a tasting of different breads.
In Faucon, natural sourdough bread was prepared and baked in the communal oven dating back to the 17th century.
