Tulip Santène is a social entrepreneur based in Haute-Garonne. She founded Le Fournil Résistance, a zero-waste bakery that produces sourdough bread made from ancient varieties of organic wheat. She uses a traditional wood-fired oven and cultivates some of the wheat varieties through permaculture. Deeply committed to ecological education, she raises awareness in schools and nursing homes about short supply chains and sustainable food. Her project combines craftsmanship, ecology, and social inclusion by welcoming people with and without disabilities. In doing so, Tulip Santène reinvents the bakery as a place for community and transmission.
