At Lew & Xavier Artisan French Bakery, our way of baking is not only artisanal — it is deeply rooted in nutritional science.
Two essential principles guide us every day: low-oxidation mixing and naturally low-pH fermentation.
Together, they create bread that is more nutritious, easier to digest, better for the body, and richer in flavour.
These principles are strongly supported by the work of Christian Rémésy, one of France’s most respected nutrition researchers.
⭐ Who is Christian Rémésy?
Christian Rémésy is a French nutritionist, biochemist, and former research director at INRA (Institut National de la Recherche Agronomique).
He is widely recognized for his work on:
- the nutritional quality of cereals and bread,
- the effects of oxidation during dough mixing,
- the role of fermentation and pH in improving mineral absorption,
- the importance of preserving antioxidants, fibres, and micronutrients,
- and promoting bread as a healthy, natural food when made using gentle, traditional methods.
Rémésy is considered one of the key scientific voices behind the movement toward slow, respectful, nutritionally-focused baking in France.
His research directly supports the principles of Respectus Panis© that we follow every day.
1. Low-Oxidation Mixing — Keeping Nutrients Alive
Most industrial doughs are mixed fast and aggressively. This introduces a large amount of oxygen into the dough — something that damages nutrients.
According to research led by Christian Rémésy, this excessive oxygen triggers oxidation of antioxidants and carotenoids, reducing the natural nutritional value of flour.
To avoid this, we mix our dough:
- slowly,
- gently,
- with minimal mechanical stress,
- and very low oxygen incorporation.
Why it matters
Low-oxidation mixing helps preserve:
- natural antioxidants
- vitamins and carotenoids
- the dough’s natural colour
- the grain’s delicate aromas
- a softer, more open crumb
The result is bread that is not only more beautiful and flavourful, but also nutritionally richer.
2. Low-pH Dough — Better Digestion & Higher Nutrient Absorption
Thanks to long, natural fermentation, our dough gradually becomes more acidic (lower pH).
This is essential for health.
Scientific studies, including those influenced by Rémésy’s findings, show that a lower dough pH:
- activates phytase, a natural enzyme in flour
- breaks down phytates (antinutrients that block mineral absorption)
- increases the availability of iron, zinc, magnesium
- improves protein digestibility
- lowers glycaemic impact
- reduces gluten’s irritant potential
- enhances flavour complexity
Why sourdough is superior
When fermentation is slow and natural, beneficial lactic bacteria help reduce pH in a balanced way, making the bread:
- gentler on the stomach
- easier to digest
- less inflammatory
- more nutritious
- naturally preserved
Bread becomes a food that supports the body, instead of burdening it.
3. Aligned With Christian Rémésy’s Philosophy
Christian Rémésy’s research has always promoted:
- less oxidation
- longer, natural fermentation
- better preservation of nutrients
- greater mineral bioavailability
- respect for whole grains
- bread as a healthy, living food
His work strongly reinforces the principles of Respectus Panis©:
Mix slowly, ferment slowly, add nothing artificial, and let nature do the work.
This is precisely how we bake.
Bread That Respects Your Body
By applying low-oxidation mixing and long, low-pH fermentation every day, we bake bread that is:
- easier to digest
- more nutritious
- naturally aromatic
- richer in minerals
- free of additives
- respectful of your health and the grain
This is why a loaf from Lew & Xavier feels different — lighter, more natural, and satisfying.
Science and tradition meet in every bite.
The Importance of T80 Flour, Leguminous Flours & Ancient Grains