Fleur de Sel au Safran - La Safranerie Templière

In Haute-Côte-d'Or, in the heart of Burgundy, Jean-Christophe Baudot grows saffron, violet garlic and shallot griselle on former chènevières, on the banks of the Grouème river.

" I grow Crocus sativus, the saffron crocus, which is produced in the commune of Recey-sur-Ource, within the National Park.

So we have the crocus and a whole range of processed products, based on saffron of course. We have ready-to-use saffron, already measured out and rehydrated for you. Then we have saffron products: saffron honey, fleur de sel, pasta, with as many local products as possible.

I started growing crocus in 2014 and arrived in the area, in Recey, in 2004. I used to be a riding instructor, so I came here for this job at first.

I've had the Esprit parc nationallabel since 2022. The Espritparc national label allows me to be part of a protected territory. It's totally consistent with what I do and with what the National Park is putting in place. It was unthinkable for me not to take part in this adventure