Breads, cakes and cakes with the flavors of Guadeloupe

The Athalys family has organized its activities around different production units, privileging quality (rather than volume) and biodiversity on its farms:

1- "Birth" workshop, where Yvana, the mother, contributes to the saving of seeds.

2-Plant production workshop that responds to environmental and social issues.

3-Workshop of animal production

4-Processing workshop

The farmer Yvelle Athalys-Neel has spread her farms over 3 communes (Abymes, Le Moule, Morne à l'Eau) and the seed locations are selected according to the biotope, the soil's own qualities, the rainfall and the degree of sunshine. Operating in a closed cycle with a record of 85% autonomy, the different activities interact with each other allowing very little loss. Bio morne produces flours, breads, pastries and delicatessen products, some of which are certified AB and others labelled Esprit Parc. By consuming these products, you value a local production and the know-how of the Guadeloupean soil. It is also an opportunity to discover original flavors such as breadfruit, cassava, poyo (green banana) or sweet potato.

Bio Morne offers you different types of products:

- Galettes made with flour, margarine, eggs and sugar.

- Breads made with flour, water and yeast.

- Cakes made with vegetables, sugar and eggs.

Flours are produced from breadfruit, cassava, poyo (green banana) and sweet potato.

Products marked with the National Park spirit:

- Breadfruit cakes

- Cassava cakes

- Poyo Patties

- Sweet Potato Patties

- Breadfruit Buns

- Cassava Breads

- Poyo bread (green banana)

- Sweet Potato Cakes

- Breadfruit Cakes

- Cassava Cakes

- Poyo Cakes

- Sweet Potato Cakes