Drive fermier 53 - A group of producers who are members of the Bienvenue à la ferme (Welcome to the Farm) network, offering local, quality produce in a simple way.
We are 27 producers, members of the Bienvenue à la ferme network, who sell products from our farms directly and through short distribution channels.
We've set up a 'Drive fermier 53' association to collectively manage this online shop, where you can buy one or more products from different farms at once.
It's a simple way to buy local, quality, 100% farm produce.
What is the Drive Fermier 53?
Well, it's an association of local producers, mainly from the Mayenne department.
Our approach is supported by the Mayenne Chamber of Agriculture, which allows our coordinator Linda to work on its premises.
When you order from Drive Fermier 53, you're buying quality produce and supporting local agriculture at the same time. Here you won't find strawberries in winter, avocado, oranges or salmon from Norway...
Orders can be placed up to midnight on Monday evening for collection on Thursday between 4.30pm and 7.30pm either at the Chamber of Agriculture or at the Lycée Agricole, or on Friday between 12.00pm and 1.30pm at the Chamber of Agriculture.
When you collect your produce, you will be in direct contact with the producer. You'll be able to ask for advice, find out about the next arrivals or talk to him about your wishes.
The producers want to be in direct contact with you and cut out the middlemen, you the people who keep local farming alive.
All our farms practise "farmhouse" agriculture: they are small, and the production and processing methods meet the requirements and specifications of Bienvenue à la ferme.
For example: free-range poultry, long fattening periods, slow-growing stock, maximum food self-sufficiency and a link to the soil....
We are spread throughout the department and come to meet you twice a week in Laval on Thursday afternoons or Friday lunchtimes at the collection points.
- Angèle BLOT, la louvellière in PRE EN PAIL (raclette cheese)
- Laurence BOULAY, La Bodinière in AMPOIGNÉ - Prée d'Anjou (blue-white beef)
- Marie et Fabien BOURNY, Cornesse in LA BRULATTE (cider products and organic Limousin beef)
- Valentin BUCHOT, le Chesnot in ST DENIS DU MAINE (poultry)
- Romain CLEMENT, la Seurrie in LA BAZOUGE DES ALLEUX (terrines and rabbit meat)
- Maxime DAUDIN, Les Loges, COSMES (organic potatoes)
- Marie-Hélène DEMOITIE, les belles maisons du Bas in PRE EN PAIL (organic dairy products, fresh and matured cheeses)
- Christophe GERE, les trées in SAULGES (dairy products: yoghurts, butter)
- Sylvia GOISBAULT, Ferme de la Mancellière, L'HUISSERIE (poultry)
- Emmanuelle GUIHO, Brisanne in LA BAZOUGE DE CHEMERE (mohair wool)
- Marie-Jeanne GRANDIN, les Petits prés in BAZOUGERS (Limousin beef)
- Pierre-Yves HOUDAYER, La Boulonnière in GREZ-EN-BOUERE (vegetables)
- Mélanie & Gaëtan LEGRAND, la Poterie in QUELAINES-ST-GAULT (foie gras, lamb)
- Marie & Pierre LE GROS, les Vallées in CHANTRIGNE (poultry)
- Famille LINAY, le domaine in LE BOURGNEUF LA FORET (sorbets and ice creams)
- Caroline LOYSANCE, Le Péras in LARCHAMP (goat's cheese)
- Brice MARSOLLIER, 3 rue des vignes in RENAZÉ (vegetables, horticultural plants, plants)
- Charlotte et Alex MORIARTY, La Guéjardière, RUILLE FROIDS FONDS (organic lamb)
- Karine & Jérôme POIRIER, L'Epine in VAL DU MAINE (dried pasta)
- Sandra & Jérôme RACINE, la Thébaudière in LOIRON-RUILLE
- Florent RAIMBAULT, les Rimacées in COURBEVEILLE (deer meat and terrines)
- Marie-Anne ROLLAND, la ferme du Paquis fleury, Le Bourgneuf la Forêt (organic market gardening)
- Anthony & Sylvain SABIN, la Bigottière in St Michel de la Roe (organic eggs)
- Margot VERON, La Primaudière in RUILLÉ-FROID-FONDS (shiitake and oyster mushrooms)
- Emmanuel VIOT, La Ménardière, BEAULIEU-SUR-OUDON (apples, pears, juice)
We've set up a 'Drive fermier 53' association to collectively manage this online shop, where you can buy one or more products from different farms at once.
It's a simple way to buy local, quality, 100% farm produce.
What is the Drive Fermier 53?
Well, it's an association of local producers, mainly from the Mayenne department.
Our approach is supported by the Mayenne Chamber of Agriculture, which allows our coordinator Linda to work on its premises.
When you order from Drive Fermier 53, you're buying quality produce and supporting local agriculture at the same time. Here you won't find strawberries in winter, avocado, oranges or salmon from Norway...
Orders can be placed up to midnight on Monday evening for collection on Thursday between 4.30pm and 7.30pm either at the Chamber of Agriculture or at the Lycée Agricole, or on Friday between 12.00pm and 1.30pm at the Chamber of Agriculture.
When you collect your produce, you will be in direct contact with the producer. You'll be able to ask for advice, find out about the next arrivals or talk to him about your wishes.
The producers want to be in direct contact with you and cut out the middlemen, you the people who keep local farming alive.
All our farms practise "farmhouse" agriculture: they are small, and the production and processing methods meet the requirements and specifications of Bienvenue à la ferme.
For example: free-range poultry, long fattening periods, slow-growing stock, maximum food self-sufficiency and a link to the soil....
We are spread throughout the department and come to meet you twice a week in Laval on Thursday afternoons or Friday lunchtimes at the collection points.
- Angèle BLOT, la louvellière in PRE EN PAIL (raclette cheese)
- Laurence BOULAY, La Bodinière in AMPOIGNÉ - Prée d'Anjou (blue-white beef)
- Marie et Fabien BOURNY, Cornesse in LA BRULATTE (cider products and organic Limousin beef)
- Valentin BUCHOT, le Chesnot in ST DENIS DU MAINE (poultry)
- Romain CLEMENT, la Seurrie in LA BAZOUGE DES ALLEUX (terrines and rabbit meat)
- Maxime DAUDIN, Les Loges, COSMES (organic potatoes)
- Marie-Hélène DEMOITIE, les belles maisons du Bas in PRE EN PAIL (organic dairy products, fresh and matured cheeses)
- Christophe GERE, les trées in SAULGES (dairy products: yoghurts, butter)
- Sylvia GOISBAULT, Ferme de la Mancellière, L'HUISSERIE (poultry)
- Emmanuelle GUIHO, Brisanne in LA BAZOUGE DE CHEMERE (mohair wool)
- Marie-Jeanne GRANDIN, les Petits prés in BAZOUGERS (Limousin beef)
- Pierre-Yves HOUDAYER, La Boulonnière in GREZ-EN-BOUERE (vegetables)
- Mélanie & Gaëtan LEGRAND, la Poterie in QUELAINES-ST-GAULT (foie gras, lamb)
- Marie & Pierre LE GROS, les Vallées in CHANTRIGNE (poultry)
- Famille LINAY, le domaine in LE BOURGNEUF LA FORET (sorbets and ice creams)
- Caroline LOYSANCE, Le Péras in LARCHAMP (goat's cheese)
- Brice MARSOLLIER, 3 rue des vignes in RENAZÉ (vegetables, horticultural plants, plants)
- Charlotte et Alex MORIARTY, La Guéjardière, RUILLE FROIDS FONDS (organic lamb)
- Karine & Jérôme POIRIER, L'Epine in VAL DU MAINE (dried pasta)
- Sandra & Jérôme RACINE, la Thébaudière in LOIRON-RUILLE
- Florent RAIMBAULT, les Rimacées in COURBEVEILLE (deer meat and terrines)
- Marie-Anne ROLLAND, la ferme du Paquis fleury, Le Bourgneuf la Forêt (organic market gardening)
- Anthony & Sylvain SABIN, la Bigottière in St Michel de la Roe (organic eggs)
- Margot VERON, La Primaudière in RUILLÉ-FROID-FONDS (shiitake and oyster mushrooms)
- Emmanuel VIOT, La Ménardière, BEAULIEU-SUR-OUDON (apples, pears, juice)
Services offered
Quality standards
Quality standards
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Payment methods
Payment methods
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Openings
All year 2025
