How It All Started
We are bakers in reconversion.
Before opening Lew & Xavier Artisan French Bakery, our professional lives were very different.
Lew, born in Chiang Mai, built her career in management for multinational companies in Bangkok.
When she moved back to Chiang Mai, she began baking cookies and pastries at home, supplying several local coffee shops with her homemade creations — a first step toward what would become her passion for artisanal baking.
As for me, I am French and have been living in Thailand since 2000. My background is rooted in technology entrepreneurship, and later in hospitality as a restaurateur and chef charcutier, before becoming a baker in 2022.
Together, we decided to combine our experiences and passions to create a bakery that reflects who we are: committed to quality, long fermentation, and honest, handmade products using exceptional ingredients.
Our Training & Expertise
After months of practicing, experimenting, failing, and baking late into the night, I decided to take my first formal training in France at the laboratory of Les Ambassadeurs du Pain — an international organization present in more than 25 countries and gathering some of the world’s most renowned and experienced bakers.
I chose them because their baking philosophy is close to my own: natural, artisan, and centered around the principles of Respectus Panis©.
When I returned to Thailand, I shared this approach with Lew, and from that moment we committed ourselves to baking following this method.
Later, Lew and I went to train in viennoiserie at Le Nôtre School in Bangkok, before Lew traveled to France to continue her formation with Amandio Pimenta (MOF) — the first World Champion Baker in history — at the Ambassadeurs du Pain laboratory.
We then continued our development with in-house consulting from Romain Trigueros, and later attended advanced viennoiserie and briocherie hands-on training with Olivier Magne (MOF) at the INBP – Institut National de la Boulangerie-Pâtisserie.
Our consecration came in May 2025, when we were accepted as official members of Les Ambassadeurs du Pain, Lew being the first Thai person to be Ambassadeur du Pain full member.
In October 2025, we had the honor of assisting the Ambassadeurs du Pain organization during the World Championship of Bread – Mondial du Pain in Nantes, an unforgettable and inspiring experience.
Healthy • Natural • Delicious
Our baking philosophy starts with one essential idea: food should be good for your body as well as delicious for your palate.
At Lew & Xavier, healthy is not a trend — it is the foundation of everything we bake.
That is why our daily work follows the principles of Respectus Panis©, a modern artisan method created by Les Ambassadeurs du Pain.
This approach is centred on health, focusing on:
- Very long fermentation, which naturally improves digestion
- Minimal yeast or natural sourdough, reducing acidity and improving nutrient absorption
- Gentle mixing, preserving minerals, fibres, and the natural structure of the dough
- Low salt, respecting the body and the flavour balance
- Clean, additive-free recipes, with absolutely no improvers or industrial shortcuts
This method allows the dough to develop slowly, creating bread that is lighter, more digestible, and nutrient-rich, with a depth of flavour that only time and nature can provide.
To support this healthy foundation, we use only high-quality ingredients:
- Stone-milled and premium French flours, rich in natural nutrients
- Premium French butter for clean, authentic viennoiseries
- Minimal, clean ingredients
- Handmade products, shaped and baked fresh every day
Our goal is to offer breads and pastries that you can eat with pleasure and confidence — products that respect your body, your health, and the traditions of true artisan baking.
At Lew & Xavier, healthy, natural, and delicious is more than a motto: it is our daily promise.
→ Learn more about our baking philosophy
If you would like to dive deeper into the method behind our breads, discover the next page:
Respectus Panis© – Our Baking Philosophy