Since 1976, JEAN HERVE uses wood fire to dry and toast the fruits. He discovered wood fire when he was a child, used by his father who worked at the Poilane bakery.
Later, when he started his oil press activity and then the processing of oleaginous fruits, he decided to use this traditional process to dry the nuts, convinced of the unique contribution that this technique could bring to its raw materials .
The wood fire is a soft and slow drying method which preserves the traditional qualities of dried fruit, while giving them a special flavor. This living fire runs counter to the techniques of industrial drying (infrared, gaz ....).
The wood used is renewable and contributes to a sustainable development effort. Of course, wood comes from local forests.
JEAN HERVE prefers exclusively to use millstone for the grinding of its dried fruits.
They are used to make powders , butters and as well spreads.
The millstones, allow a more granular texture (compared to metal grinding balls, which provide very smooth and homogeneous texture), and a better preservation of the nutritional quality of dried fruit.
Like fire, the stone is a natural element that helps to preserve full vitality of the finished products.
One of the millstones, used almost exclusively for powders, with granit rollers provides a very fine powder for the Milkervé (drink with almonds or hazelnuts) and thus avoid the lyophilization that requires deffating, and leaves children of primary interest from almonds and hazelnuts: unsaturated fatty acids essential for the construction of the brain system.
JEAN HERVE chose to dissect the sesame internally through a lebanese traditional method which has the rare particularity to use neither salt or chemical.
This method explains the color of the sesame paste to be not too clear but rather mottled because few skins are left after the sorting.