Fern & Fetch started in 2019 at a kitchen table in Vergt, in the Dordogne, with a beagle called Pixel who could not keep anything down. Léa, a veterinary nurse for eleven years, had run out of foods to recommend. Tomas, who had spent fifteen years in restaurant kitchens, started cooking for the dog the way he cooked for people: a few good ingredients, low heat, patience.
Pixel got better. Then the neighbours’ dogs got better. By the spring of 2020 we had rented the old dairy at the Ferme des Bruyères, passed the organic certification, and cooked our first 40 kg batch of Pasture Chicken & Sweet Potato.
What we believe
- Food should look like food. If we cannot name an ingredient at the market, it does not go in the bag.
- Organic is a floor, not a marketing line. Certification is audited every year; the audit reports are on our ingredients page.
- Small batches keep us honest. Forty kilograms at a time means we taste, smell and check every single one.
- Dogs are not all the same. That is why there is a puppy recipe, a senior recipe, and a taster box so you can find out what yours prefers.
The people
Léa Aubert writes the recipes and answers every nutrition question herself. Tomas Aubert runs the kitchen and the drying room. Inès joined in 2023 and looks after the farms, the deliveries and, on Fridays, the biscuits. And Pixel, now eleven, still tastes every batch first.
Where to find us
Our farm shop at the Ferme des Bruyères is open on Saturday mornings. Until pre-orders open in October, the range is also stocked by a handful of independent pet shops in Périgueux, Bergerac and Bordeaux. Write to us for the list.
