LES GRANDS BLES-PERMA GARDEN
- Type
- Food & Ingredient Manufacturer
- Location
- Saint-Georges-sur-Meuse, Belgium
- Industries
- Arable farming, Crop / plant science, Food ingredients & products, Shortening supply chain, Farm management & precision farming
- Domains
- Aromas, Ingredients, Flour, Wheat, Plant based primary products, Buckwheat, Spelt, Bakery
- Technologies
- Physical modification, Processing
About LES GRANDS BLES-PERMA GARDEN
Les Grands Blés is a Belgian flour producer focused on rebuilding a local, Belgian flour supply chain for baking and home cooking. The company says it cultivates, stores, and mills its grains in Belgium, with a strong preference for local varieties and short supply chains.
Its positioning is explicitly rooted in agroecology, natural production, and local value creation. The brand presents itself as an alternative to imported flour and industrialized grain systems, aiming to offer flour that supports biodiversity, soil health, human health, and the local economy.
Core Values
- Local sourcing: The company emphasizes that its grains are grown, stored, and milled in Belgium, with sales through short supply chains and local points of sale.
- Natural production: It states that no synthetic pesticides or fertilizers are used, and that the flour contains no additives.
- Agroecology: The brand promotes farming practices such as reduced tillage, permanent soil cover, biodiversity-friendly field structures, and crop rotations with legumes.
- Soil health: A central value is restoring living soils through practices that nourish soil life, improve permeability, and support long-term fertility.
- Taste and nutrition: The company links stone milling and heritage grains to better aroma, texture, fiber content, and nutritional quality.
Unique Aspects
- Stone mill in Saint-Georges: Les Grands Blés says it has built its own stone mill in Saint-Georges, Wallonia, to preserve flavor and nutrients through cold stone milling.
- Rebuilding a Belgian flour chain: The company explicitly aims to revive a disappeared Belgian flour supply chain for baking flour, which it presents as part of a broader food-sovereignty effort.
- Agroecological farming network: Its grain supply is tied to farmers using agroecological methods, including non-tillage, hedges, flowering strips, and temporary legume-based grassland rotations.
- Short supply and local retail network: The flour is sold through a circuit-court model with local shops, bakeries, restaurants, and direct points of sale, mainly in Wallonia and Brussels.
- Use of rustic and ancient varieties: The company highlights less-hybridized, taller-straw wheat varieties and ancient grains selected for taste and adaptation to terroir rather than industrial standardization.