Read our magazinesThe Made in Marseille label, launched by the City in 2024, reveals an unexpected pool of producers, artisans and entrepreneurs who cultivate, transform and invent in the very heart of the city.
Among the 28 certified products in the food category, bAAM manufactures 100% natural energy bars made with honey from L'Estaque and offers compostable packaging. Zema distills seasonal kombuchas, La Baleine à Cabosse processes its own cocoa beans, and La Pitchoune creates biscuits made from brewer's grains. All, in their own way, are inventing a new grammar of taste, rooted locally, resolutely focused on health and respect for the living.
Producing in Marseille also means recycling, sharing, and telling stories. Brands like AVE Racine (artisanal plant-based charcuterie), Les Sablés Marseillais, Cristal Limiñana, and La Cidrerie Marseillaise blend innovation and tradition in workshops often open to the public. They promote expertise, provide training, and share a concrete vision of everyday ecology.
But producing hyperlocally is much more than an act of activism: it's a lever for attractiveness, a creator of sustainable jobs, and a safeguard against standardization. It also means maintaining active, vibrant, and visible sectors that inspire young people to pursue meaningful careers. By getting their hands dirty with dough, coffee, beans, and sourdough, Marseille is building a local economy that resists volatility, is rooted in the region, and is capable of attracting both residents and passing visitors.
This return to the living and the handmade is reshaping the city: less like a showcase, more like a workshop. Here, urban agriculture is taking root in wastelands, rooftops, and shared laboratories, and is in dialogue with responsible tourism. A concrete response to food, ecological, and economic challenges, restoring the taste for authentic produce to the Bouches-du-Rhône region, even in its urban centers. A city that cultivates, transforms, and inspires. A city that produces its pride.
