Cocomiette's mission is to have a positive impact by fighting against bread food waste. Our beers are made by integrating unsold organic bread crumbs to replace part of the malts. We collect these unsold items from organic stores and bakeries and transform them into breadcrumbs: this bread thus finds a second life by playing the role of cereals in our recipes. The brewing process extracts the sugars from the starch of the bread which are necessary for the yeast to work during fermentation.

Saint Geoire en Valdaine – village with 7 castles – is a commune in Isère to the west of the Chartreuse massif; the Val d’Ainan brewery is its 8th castle! This is where La Dauphine, and now Cocomiette, is brewed. Cocomiette beers are also brewed at Brasserie Slalom in Vercors. For Cocomiettes brewed in Ile-de-France, it’s in collaboration with Brasserie Hespebay that it happens. All beers are developed and brewed in these 3 breweries in collaboration, using traditional know-how.