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Haute-Savoie, Auvergne-Rhône-Alpes, France
Julien et Dorian
Julien and Dorian have been together for fifteen years. The first grew up with a merchant father and fell in love with spirulina when he did an internship with a local spirulina producer. And as Mother Nature does things well, the second friend is an ingenious handyman.
Together, they unearthed a plot of land in Reignier (74) which they transformed in order to install culture basins and an adjoining workshop. Each object in production is designed for its efficiency and food compatibility. Because Julien and Dorian leave nothing to chance...
The cultivation of spirulina is free of pesticides and its production requires very little water . The latter is also recycled. The cyanobacterium fixes atmospheric CO2, produces oxygen, but does not cause any greenhouse gases.
Artisanal production is synonymous with time and therefore quality. In addition to its virtuous environmental footprint, spirulina, when rinsed meticulously and dried for a long time and at low temperature , offers an optimal and discreet final product in the mouth.
French culture, due to a temperate climate, is necessarily seasonal. The popularity of spirulina has been exponential since the 2000s. Choosing local spirulina means valuing an incredibly healthy, nutritious and ecological food.
The production of spirulina is synonymous with time, delicacy and know-how.
Spirul'in Alpes Products