The incredible story of a collective of Slow Food artisan-producers, which is transformed into a house of exceptional products for global gastronomic catering.


In 2010, our Slow Food collective of 12 Spanish micro-producers, founded on the principles of peasant and agro-forestry agriculture , was set up under the aegis of Florence Chatelet Sanchez, to face the economic crisis and provide support long-term financing, excluding bank financing and European aid.


Our production methods, deemed "too slow and too expensive" for bankers and "outside the scope" for European technocrats, are leading us to bankruptcy.


In this context of crisis, Florence, coming from a family of Andalusian producers and a French artisan father, understands that the model for the rescue of these crafts must be inspired by that of the French workshops of luxury brands.


It takes up the challenge by financing the reconversion of part of our production workshops to make them exclusive subcontractors of major gastronomic houses, and thus save our know-how and our living lands.