cafe
amba
DE BLAUWE SPIE
.............................................IS A BIODYNAMIC FARM IN BELGIUM WHERE OVER 80 VEGETABLES, HERBS, AND EDIBLE FLOWERS ARE GROWN WITH CARE AND INTENTION. EVERY PLANT BEGINS AS A SEED, SOWN BY HAND, NURTURED IN CLOSE RHYTHM WITH THE SOIL, THE SEASONS, AND THE STARS.
AMONG THEIR CROPS, TOMATOES TAKE THE LEAD—WITH NEARLY 75 DIFFERENT VARIETIES GROWN YEAR-ROUND. EACH ONE A DISTINCT EXPRESSION OF FLAVOR, TEXTURE, AND COLOR.
THEIR FARMING IS ROOTED IN BIODYNAMIC PRINCIPLES—GUIDED BY THE FORCES OF NATURE, THE RHYTHMS OF THE COSMOS, AND A DEEP RESPECT FOR THE LAND. THE CONNECTION BETWEEN PLANT, FARMER, AND FIELD IS NEVER SEPARATE. ONE TOUCHES EVERYTHING.
THEIR COMMITMENT TO AGRICULTURE IS A CELEBRATION OF ABUNDANCE—A SEARCH FOR AUTHENTIC, VIBRANT PRODUCE THAT NOURISHES BOTH BODY AND SPIRIT.
THIS IS LIVING FOOD, GROWN IN HARMONY WITH THE EARTH.
MUSIC BY: @HUEBLANES
XAVIER GAMBIER
.............................................IS A FRENCH BAKER WHO MAKES NATURALLY LEAVENED SOURDOUGH BREADS (LIVING FERMENTATIONS: MICROORGANISMS, BACTERIA, AND WILD YEASTS—”ABSOLUTELY NO INDUSTRIAL YEAST”). THIS METHOD RELIES ON SLOW FERMENTATION, WHICH ENHANCES FLAVOR, DIGESTIBILITY, AND NUTRITIONAL VALUE.
XAVIER SELECTS LOCAL FLOURS MADE FROM ANCIENT AND HEIRLOOM WHEAT VARIETIES, SUCH AS BON MOULIN, BLANC DE FLANDRE, ALLIÈS, DATTEL, CHIDDAM ROUGE, AND ROUGE DE BORDEAUX.
THESE GRAINS OFTEN HAVE MORE DIVERSE NUTRITIONAL PROFILES, GLUTEN THAT IS MORE EASILY ASSIMILATED, AND THEY HELP PROMOTE BIODIVERSITY AND SUSTAINABLE FARMING.
XAVIER USES ANCESTRAL TECHNIQUES—TRADITIONAL GESTURES PASSED DOWN THROUGH GENERATIONS—OFTEN BY HAND, WITH LONG FERMENTATIONS AND WOOD-FIRED BAKING.
HIS COMMITMENT TO ARTISAN BREAD-MAKING IS IN SERVICE OF QUALITY NOURISHMENT—FOOD THAT IS THOUGHTFUL, LIVING, AND ROOTED IN THE VALUES OF CRAFTSMANSHIP AND SUSTAINABILITY.
THIS IS LIVING BREAD, ROOTED IN THE LAND.
ambafarm to table brunch