Pasta made in Creuse has found the recipe for success

“There was doubtless curiosity and then, they are good. They have a little taste of coming back to it. A little taste of coming back to it, underlined by Claire Mathé, which undoubtedly explains the success of this made in Creuse pasta, on sale for a year now. A first anniversary that Coeur de Creuse celebrated last Friday, by inviting a dozen local producers to come and hold stands in an improvised market in front of the shop of the six Creuse associates.

“Not many people believed in us”

Project matured for two years by these Creuse farmers [leur] who wanted to “produce

durum wheat and transform it into pasta ”, the Creusoise brand was born last year. “We received our machine from Italy on the first day of confinement, remembers Michaël Braime. And our first pasta went on sale at the end of June in supermarkets. At the beginning of August, we made our first sales here, in our premises. “

Pasta which very quickly found its audience and whose varieties have multiplied over the months. Joined since by a ray of green lenses. “We reached our objectives fairly quickly, it’s true,” says this farmer based in Saint-Fiel. At first, not many people believed in us. It was not necessarily easy. We wanted to do something different. “

New in the kitchen: pasta 100% made in Creuse

Wheat, stored on producers’ farms, is crushed in Saint-Léonard-de-Noblat. “Afterwards, the wheat flour is stored in cold rooms and we transform with our machines here. Yes, it’s a big investment for us but it was important for us to diversify. We really wanted to be part of an artisanal and local approach. We are not at all on industrial pulp. We take the time to do things. “

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This too is undoubtedly one of the keys to success. “Yes, it is in the process of people, for several years, to buy local. They want to return to these values, to support economic activity in a country like the Creuse. Today we have loyal customers who come to the store, but it is through supermarkets that we have the most people. ”

Already an employee hired

Creuse pastes and lentils therefore did not only play on the effect of curiosity. The proof: “We have had a full-time employee for ten months”. A hiring which could well lead to others.

“Rebecca, who is on a permanent contract here, is a specialist educator,” specifies Michaël Braime. She could be brought to supervise people with disabilities in our workshop if we develop… But hey, everything in its time. We started from nothing a year ago… ”.

Michaël Braime (Saint-Fiel), Sébastien Dallot (Jouillat), Claire and Jérémie Mathé (Guéret), Bernard and Stéphane Moreau (Ajain).


The Coeur de Creuse boutique is open every first Friday of the month, at 4 rue Johannes-Gutenberg in Guéret. Next date: July 2. More info on the Facebook page: Cœurdecreuse.

Severine Perrier



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