HISTOIRE D'UN GRAIN

Histoire d’un grain is a Belgian cooperative founded in 2018 and based in Thimister-Clermont, in the Pays de Herve / province of Liège. It is built around a fully integrated “from grain to bread” approach: the cooperative works with local farmers to grow bread cereals, mills the grain itself, and supplies flour to artisan bakers and private customers. The company positions itself as a local, organic, and socially useful actor in the cereal and flour chain. Its mission is to relocalize flour production, rebuild strong links between farmers, millers, bakers, and citizen-consumers, and support a fair price for everyone involved. It also presents itself as a resilient, community-backed project that aims to strengthen local food autonomy and make the model replicable elsewhere. Key Offerings Local organic flours : The cooperative produces and sells local, 100% organic flours made from selected grains. Its range includes semi-whole and whole flours, with no additives or improvers. Stone-ground milling : Histoire d’un grain mills cereals on granite stone mills using a slow, gentle process designed to preserve the grain’s germ, bran, nutrients, and vitamins. Supply for artisan bakers : The company provides flour to partner artisan bakers who use it to make bread and other baked goods with a local, traditional profile. Direct and retail flour sales : Its flours are available through selected local and organic shops, farm stores, and a retail point at La Ferme de Thimister; direct sales at the mill were discontinued. Training and knowledge sharing : The cooperative is developing training for citizens and professionals, with the longer-term ambition of creating a certified artisan-baker training path. Core Values Local relocalization : The cooperative is committed to rebuilding a local cereal-to-bread chain in its territory and reducing dependence on distant supply chains. Organic and agroecological farming : It promotes organic cereals and supports agroecological practices that respect soil health, biodiversity, and human health. Quality and nutrition : The milling approach is designed to preserve nutritional value, and the company emphasizes flours that are rich in minerals, fiber, and vitamins. Fairness and shared value : Histoire d’un grain stresses fair remuneration for farmers and other actors in the chain, while also involving citizens as cooperative members. Transmission and learning : The project values the recovery and sharing of traditional know-how, especially around milling and sourdough baking. Unique Aspects A fully integrated “grain to bread” model : The cooperative explicitly organizes its activity across agriculture, milling, bakers, and training, which it presents as unusually complete for the sector. Stone milling with Astrié-type mills : Its flour is produced exclusively with stone mills of the Astrié type, using a slow process intended to keep the grain’s nutritional qualities intact. Owned farmland for experimentation : Histoire d’un grain acquired 4 hectares of land in Clermont to secure its ability to test and develop cereal varieties, including older varieties. Strong cooperative backing : The project is supported by a growing base of cooperative members, with the site stating more than 400 cooperators, and it relies on volunteer involvement as well as financial participation. Recognized innovative project : The cooperative says it won the Province of Liège Cooperative Food Production Prize in 2020 and the Agri-Innovation best innovative project competition in 2021. Partnership network with local bakers and farmers : It works with named regional farms and artisan bakers, reinforcing a territorial ecosystem rather than a standalone mill operation.