@prefix owl: <http://www.w3.org/2002/07/owl#> .
@prefix data: <https://data.datatourisme.fr/> .
@prefix : <https://www.datatourisme.fr/ontology/core#> .
@prefix kb: <https://www.datatourisme.fr/resource/core#> .
@prefix xsd: <http://www.w3.org/2001/XMLSchema#> .
@prefix meta: <https://www.datatourisme.fr/resource/metadata#> .
@prefix schema: <http://schema.org/> .
@prefix rdfs: <http://www.w3.org/2000/01/rdf-schema#> .
@prefix dc: <http://purl.org/dc/elements/1.1/> .

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  :hasTheme kb:BiscuitsPastry, kb:CerealsAndProducts, kb:FactoriesAndFirms ;
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  meta:fingerprint "fc21569eed96de8f3afcc7b7ee3ead8a" ;
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  a :CulturalSite, :PlaceOfInterest, :PointOfInterest, :Producer, :TastingProvider, :TechnicalHeritage, schema:LocalBusiness ;
  rdfs:comment "As farmer-bakers, we transform our harvest of old wheat into bread on the farm. Our bread is 100% natural leaven."@en, "Paysans boulangers, nous transformons notre récolte de blés anciens en PAIN à la ferme. Notre pain est 100% levain naturel."@fr, "Als bäuerliche Bäcker verarbeiten wir unsere Ernte aus alten Weizensorten auf dem Bauernhof zu BROT. Unser Brot besteht zu 100 % aus Natursauerteig."@de, "Als boerenbakkers zetten wij onze oogst van oude tarwe om in brood op de boerderij. Ons brood is 100% natuurlijk zuurdesem."@nl, "Como agricultores-panaderos, transformamos nuestra cosecha de trigo viejo en pan en la granja. Nuestro pan es 100% de levadura natural."@es, "Come agricoltori-fornai, trasformiamo il nostro raccolto di grano antico in pane in fattoria. Il nostro pane è al 100% a lievitazione naturale."@it ;
  rdfs:label "Les Epis du Terral"@fr ;
  dc:identifier "TFO391361670397" .