Our producers

Biomomo Hashimoto

Pastry chef and confectioner 
Bellegarde, Gard (30)

Taisuke and Emiko Hashimoto are originally from Japan, where they discovered French pastry. They came to France for an internship in 2001 and ultimately decided to settle there.

Passionate about craftsmanship and quality products, they founded their own pastry and chocolate factory, Biomomo Hashimoto, eight years ago. All their creations are made on-site in their small lab surrounded by almond trees.

Almond has become their favorite fruit, featured in many of their creations: chocolates, small cakes, and more. They also work with other local fruits and Japanese flavors, notably ginger, their signature ingredient.

Their commitment to quality drives them to constantly innovate. They work with producers to select the best varieties and only use fresh and seasonal ingredients. The almonds are hand-sorted, and production never exceeds two weeks of stock to ensure freshness.

Their partnership with Les Maisons d'Arles began early on, driven by a shared desire to highlight local production and offer vibrant cuisine with refined flavors inspired by the surrounding area.

Les volailles de Monsieur Pons

Poultry farmer
Eyragues, Bouches-du-Rhônes (13)

Every day, Alexandre Pons checks on his chickens to ensure they are all doing well. As the third generation at the head of the family farm, he continues the work started by his grandfather, who was a pioneer in the 1980s by focusing on quality poultry farming, producing less but better, and selling his products directly at the Arles market.

The same commitment to quality guides Alexandre today. His chickens are raised outdoors in the beautiful scenery of the Alpilles, along with hens and guinea fowls. They all benefit from grain and straw produced on-site, in untreated wheat fields that are covered with poppies at the end of spring. The meat is also processed on-site into delicious sausages and skewers.

Mas Daussan

When driving to Arles from the Camargue, one cannot miss the orchards of Mas Daussan. As the fourth generation leading the family farm, Stéphan Charmasson has converted these formerly viticultural lands into arboriculture.

He started with apple trees, then pear trees, and now cultivates no fewer than 18 species, from cherries to Sichuan pepper, including figs, kiwis, and pomegranates. All of this is grown organically to respect the earth and those who work it.

The fruits are sold fresh or processed to use "seconds choices" which are less prized. On-site, in a small workshop, they are turned into dried fruits and vinegars, or processed into juices and compotes with the help of local partners.