Visit the Akal spirulina farm
Spirulina farm in Normandy
At Akal, spirulina is cultivated and harvested on a human scale, in the North of the Pays d’Auge, a few kilometres from the sea. Here, we work with the seasons, at the rhythm of the micro-algae, with a simple objective: to produce an artisanal spirulina of the highest quality, traceable and rich in nutrients.
Visit the farm
Sharing and transparency are at the heart of the Akal approach.
From 11 April to 1 November 2026, the farm will be open to the public every Wednesday, Saturday and Sunday at 11 am.
And every day at 11 am during the school holidays in Paris and Normandy. The tours are free and no booking is required.
They last for about an hour and a half and end with a tasting of the farm's produce.
Children are welcome.
What you will discover during the visit
The history and benefits of spirulina
The cultivation stages and our facilities
Observing spirulina under the microscope
Personalised advice
A complimentary tasting and the opportunity to buy Akal products
Visitor information
Period: 11 April → 1 November 2026
Visit: offers, no reservation required
Duration: approximately 1 hour 30 minutes
Schedule: Wednesday, Saturday and Sunday at 11 am
Every day at 11 am (school holidays zones B and C)
Eco-estate of Bouquetot, 14950 Saint-Pierre-Azif
What they thought of their visit
A spirulina farm, on a human scale
At Akal Farm, spirulina is cultivated in a protected environment, with daily attention paid to the ponds and the balance of the crop.
The harvest is seasonal: it runs from May to the end of October and takes place almost every day, about four times a week.
After harvesting, the spirulina is pressed, shaped, and then gently dried at a low temperature, below 42°C. This artisanal drying process, which lasts for 6 to 7 hours, helps to preserve nutrients, gives a slightly crunchy texture, and limits the oxidation observed in industrial processes (such as spray-drying).
The innovation of
deep pools
Innovation is at the heart of the farm's design. We expanded in 2019, increasing the pool area from 200 to 800 m² with three deep pools.
These enable energy efficiency.
Spirulina thus has two phases:
We are implementing these techniques to make the system more resilient and performant.
Biodynamics and permaculture
A culture guided by the rhythms of nature
Since 2016, we have followed the biodynamic calendar to carefully select our harvest days, respecting favourable natural cycles.
The culture water is energised using an informed ceramic and a vortex, to offer our spirulina a living and balanced environment.
Since 2019, we've been applying the three fundamental biodynamic preparations directly to our crops. Pest management – particularly for flies – is handled naturally, using biodynamised preparations sprayed at the most opportune moments in the calendar.
A demanding approach, as close as possible to the living.
Edible forest
It all started in 2008, at the first French Permaculture Festival. That's where we fell head over heels for the concept of edible forest. Since then, our dream has become a reality: to re-establish the wild and authentic taste of fruits picked at maturity, while exploring the richness of forgotten varieties.
Since 2011, we have patiently transformed our Norman lands into a biodiversity sanctuary. Today, more than 600 trees bloom according to a permaculture design. Alongside classic apple, pear and cherry trees, we cultivate persimmons, hardy kiwis, regular kiwis, mulberries, as well as botanical treasures: Sichuan peppercorns, pawpaw trees (the «northern mango»), almond trees and Brazilian guavas.
Sap of
birch
Organic Birch Sap from our Norman Eco-Estate.
Directly harvested from our lands, our sap is the fruit of unspoiled nature.
Fresh Sap Available from March to April.
The Lacto-Fermented Sap available all year round.
Apiculture
natural
Since 2017, our apiaries have demonstrated our commitment to biodiversity. Despite the challenges posed by the Asian hornet, we firmly believe in the resilience of life. We practice a Natural beekeeping for preservation minimally invasive, it respects the insect's biological rhythm within bespoke wooden shelters.
Our mission is clear: to protect the’Black Bee, a threatened local species. Our eco-estate has the honour of spearheading a conservatory project for this endemic bee. Essential for pollinating our food forest, bees are the true guardians of the bounty of our orchards.
Fresh spirulina
This project was given its impetus the day Charles and Laurent visited a spirulina farm in 2007.
Already consumers of dried spirulina, they discover fresh spirulina, a revelation!
We offer various recipes made with fresh spirulina in season (to order) and at certain events such as local markets and organic trade shows.
The Bouquetot eco-estate
The spirulina farm is located on the Bouquetot eco-estate. Situated 3 km from the sea between Villers-sur-Mer and Deauville, it covers 68 hectares.
Old livestock farm in the Pays d'Auge from the 18th centurye century, it is a preserved place where about ten springs flow, supplying drinking water to the neighbouring municipalities.
Since 2009, we have helped to co-create the Bouquetot eco-estate. This is an original and concerted undertaking with ecological, economic, and educational dimensions for cultivating innovation in rural areas.
Community spaces
Since January 2016, the Bouquetot eco-estate has been awarded the label of Territorial Pole for Economic Cooperation (PTCE). It is supported by the Caisse des Dépôts and the Ministry of Economy, Industry and Digital Affairs.
In October 2019, the eco-estate received the Tiers Lieu Normand label.
A hub for social innovation that is open to new areas of action, the eco-domain of Bouquetot aims to bring stakeholders together around the innovative use of natural resources.
Today, the following activities are installed on the site:
Worm farmer
Earthworm farming
The Night Owls
Treehouses
