From selecting varieties with our partner producers to how our products are displayed in stores, we are involved with everything that gives meaning and value to our products.
To guarantee the taste and crisp texture of our crispbreads, we select the best of what nature has to offer. These ingredients, in the correct proportions, are what give our products their unique character.
Our partnerships with producers in the West of France are designed to safeguard the quality and volume of our harvests.
For our quinoa crackers, this little cereal, which was sacred to the Incas, is the fruit of a long-standing partnership with producers in the Altiplano in Bolivia.
For over 20 years now, Ekibio has been committed to supporting rice producers in the Camargue, including by co-investing in processing tools.
In partnership with our producers in the North-West corner of France, we are contributing to the re-introduction of millet farming.
We are working with our partner cooperatives in the South and South-West of France to protect the quality and traceability of chickpeas.
We are committed to the continuing success of nutritious green lentils from South-West France and have signed contracts lasting several years with our partner cooperatives.
This underground fruit of the “Chufa” grass is appreciated for its high nutritional value and sweet flavour, reminiscent of hazelnut.
This is fair, and therefore better for everybody. Foodies take note!
“Le Pain des Fleurs” embodies Ekibio culture and has found a source of inspiration in the Ardèche chestnut.
“The secrets of our production”
How our crispbreads are made
Take a noble ingredient, such as a cereal; add a few other ingredients to bring out its taste; make it as crispy as possible. Watch the magic happen…