At Lew & Xavier Artisan French Bakery, our entire approach is built on a simple belief:
bread should nourish, not burden.
It should be natural, easy to digest, full of flavour, and made with respect for the grain, the dough, and the people who eat it.
This is why we follow the method of Respectus Panis©, a modern artisan philosophy created by Les Ambassadeurs du Pain.
More than a technique, it is a commitment — to health, nature, flavour, and transparency.
What is Respectus Panis©?
Respectus Panis© (Latin for “Respect the Bread”) is a method that focuses on slow, natural, and gentle baking, using simple ingredients and long fermentation to unlock the full potential of the grain.
It is based on four pillars:
1. Long, natural fermentation
Fermentation is at the heart of healthy bread.
By allowing the dough to ferment slowly — sometimes over 18 to 24 hours — the natural enzymes in the flour break down gluten and sugars, making the final bread:
- easier to digest
- lower in glycemic impact
- richer in aroma and flavour
- naturally preserved without additives
Your body works less. Your taste buds enjoy more.
2. Minimal yeast or natural sourdough
Respectus Panis breads are made with:
- very small amounts of yeast,
and/or - 100% natural sourdough
This gentle approach avoids the digestive discomfort often caused by fast-fermented industrial bread.
Instead, the dough develops slowly, steadily, and naturally, improving both health and taste.
3. Gentle mixing
Instead of aggressive kneading, Respectus Panis uses slow and minimal mixing.
This preserves:
- the natural structure of the gluten
- the minerals and fibres of the grain
- the dough’s moisture
- the authentic flavour profile of the flour
The result is a bread with an open, airy crumb and remarkable softness.
4. Clean, honest recipes
Respectus Panis excludes:
- chemicals
- bread improvers
- preservatives
- artificial flavours
- industrial shortcuts
Only flour, water, levain, and salt — sometimes a very little yeast — are used.
This purity reveals the real flavour of the grain and improves the body’s ability to digest it.
Why We Chose Respectus Panis©
After training with Les Ambassadeurs du Pain in France, we understood that this method reflects our deepest values:
- Health first
- Natural ingredients
- Honest craftsmanship
- Slow, respectful preparation
- Taste above shortcuts
Respectus Panis is not just a technique — it is a philosophy that aligns perfectly with the way we want people to experience bread in Chiang Mai:
lighter, healthier, more natural, and deeply flavourful.
The Benefits for You
Choosing Respectus Panis breads means choosing:
- better digestion
- clean, additive-free ingredients
- slower energy release
- reduced acidity
- fewer allergens
- richer aroma and texture
- bread that keeps naturally without chemicals
You feel the difference after the first bite — and even more after the first loaf.
A Daily Commitment
Every morning in our bakery, we apply Respectus Panis principles in every step:
- selecting high-quality, nutrient-rich flours
- preparing slow sourdough cultures
- mixing gently
- fermenting over long periods
- shaping by hand
- baking respectfully, without rushing the dough
We do not take shortcuts — because true, healthy bread takes time, care, and patience.
Bread Made With Respect
Respectus Panis© is our promise to you:
bread that respects your health, respects the grain, and respects the craft.
At Lew & Xavier, we are proud to bring this philosophy to Chiang Mai — combining French savoir-faire, natural ingredients, and our passion for artisan baking.
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