maison djeribi, set on a 4.878 acre plot of Leitrim soil, is a small farm-based kitchen-bakery (French-Berber) using organic, home-grown, and local ingredients : sourdough breads, kimchi, kombucha, harisssa and other ferments, preserves, sweet healthier things and more…
Vegetarian (and vegan) gut-friendly nutrient-dense foods made with healing intentions and love, see it all here.
maison djeribi is a chunk of a hillside where artist djeribi makes things, grows plants, hangs out with the goats, dances and bangs the drums loudly. Over the years a lot of trees have been planted, coppiced, pollarded in order to provide timber to fire the cleverly designed (patented in 1913) Belgian handmade oven.
The kitchen-bakery and edible garden have their root in a life-long love of food : eating and cooking, sharing and discussing, enjoying and feeling grateful. A manner for djeribi to honour her Berber and French ancestors, trusting that her gestures, her recipes, the kitchen sounds and the tastes echo their lives, their hopes and their dreams. There will be courses, visits and other gatherings on the farm in a not too distant future.
[As] customers [of supermarkets] [we are] persuaded to demand characteristics from foods that would not naturally be present, as well as a level of convenience that is immodest and at times immoral. We have lost familiarity with how things [are] made and the association of effort with reward.’
Camilla Plum, quoted in Dan Lepard, The Handmade Loaf, the bread-baking book I most often advise people to look into.