Stoneground bio-dynamic flour power
In the Nordic countries, bread was the main part of a meal until the late 18th century and still takes the main stage for lunch and weekend breakfast. Over the last decade, bread and flour have been taken increasingly seriously by the Scandinavians.
In Forum between the towns of Varde and Esbjerg farmer and mill owner Michael Norman Larsen bio-dynamically grows a number of ancient Scandinavian grain varieties two types of wheat together with rye and barley.
Biodynamics is a spiritual-ethical-ecological approach to agriculture, food production, and nutrition. Biodynamic farming is one of the most ethical and sustainable forms of agriculture in existence. It excludes the use of artificial fertilizers and pesticides and relies on the natural interdependence between all the different components of the farm to create a self-sustaining, balanced and harmonious environment. Farming this way nurtures the vitality of the soil through a practical application of a holistic and spiritual understanding of nature.
Michael is passionate about flour and to ensure that his produce lives up to his own high standards, he harvests, dries and stone grinds all the produced grain himself on site. He also produces pressed rolled oat flakes. Each grain is opened by gently squeezing, and the precious seed oils (carriers of nutrients and enzymes) remain intact.
The excellent and nutritious flour Michael produces is used at a select number of local restaurants. Visit these to savour gorgeous loafs of fragrant delicious and nutrient full bread.
Vester Vedsted Vingård
Den Gamle Avlsgaard i Ribe
Vestergaard Bed & Breakfast
Mel fra Forum
6715 Esbjerg N
Sourdough Helene bread made with love and flour from Forum at Henne Kirkeby Kro
On the farm in Forum you can also buy bio-dynamic eggs from the neigbouring farm