The Bread and its drifts.

The Bread and its drifts.


The bread was respected.

As long as traditions were respected, bread naturally aroused respect. Throwing it in the trash would have been sacrilege. If it hardened, it would be made with delicious garlic croutons for the salad, or dipped in a good vegetable soup from the vegetable garden.

As for the pieces of this stale bread, they were added to the stews, they became as tender, melting and tasty as the best pieces of meat.

Bread was a precious food and did not cost twenty times the price of today’s bread.

This is why a piece of bread has long represented the salary of a whole day’s work,hence the expression“earn yourbread”.

  • Today’s bakers have significant costs for their installation, their rent, their shop window, the standards;

  • Like all professions, they are subject to thirty-five hours, and must pay significant payroll taxes.

  • to make traditional bread, they must equip themselves with very expensive special machines that reproduce the gestures of kneading by hand.

As a result, there are almost no bakeries like they used to be.

Who remembers the time of the bread oven in the village square, where everyone came to pick up their loaf coming out of the oven, in exchange for logs of wood?

Most bakeries currently are chains and sell frozen dough

This is how you get an “organic ball” or a “four-grain bread” for 4 or 5 euro. The raw material costs less than 50 cents.

The cost of a bread made as before would be much higher. This is why the few bakers who still exist, and who make their bread as in the past, live in remote villages where rents are low, and work on a very small scale.

Given the work and the cost of raw materials, they couldn’t afford a location in a shopping mall or downtown!

That’s why 99 of today’s population is deprived of good bread.

Digestive problems, bloating, intolerances, have taken on the appearance of a pandemic.

Ancient wheats, rare and precious.

The ancient wheats of Mesopotamia had only 14 chromosomes compared to 46 for modern hydrid wheats today.

It consisted of a complex microbial flora, lactic bacteria, yeasts and even mold totally dependent on the place where it was made.

Each village had its own narural leaven,and the taste of bread was not the same from one region to another. That is why the bread we ate in Babylon, Nazareth, Rome once had nothing to do!

He kept it preciously for decades or even centuries. We hid him in a secret location. We took a little for each new bread. This sourdough was offered, it was carried away when a member of the village went on a trip.

Some villages were known to hold exceptional sourdoughs that gave their inhabitants health and longevity.

Sourdough reduces digestive problems and intolerances

It just says that natural leaven, transforms flour, water and salt into a living and nourishing substance..

  • Fermentation is slower than with baker’s yeast of 36 hours versus 6 hours.

This fermentation reduces the content of gluten and phytic acid, which is an anti-nutrient of bread. It therefore allows reduce digestive intolerances..

A good sourdough gives the bread a delicious tangy taste, which reinforces the brioche taste of old flours like khorasan wheat, and drastically reduces the need for salt.

traditional bread contains 10g of salt per kilo of flour, compared to 30g for the Parisian baguette!

It is a work of patience, which allows the baker to make a rich, nourishing bread, which is kept for more than a week thanks to its higher hydration rate.

le blé ancien

Bread that has become too expensive!

Bread consumption in Europe has been divided by seven in a hundred years!

  • Hybrid flours, gluten, baking powder, industrial bread has become the number one enemy of health, one of the foods banned in diets!
  • There are even traces of glyphosate Round’Up!
  • Modern bread is accused of causing digestive problems, allergies, eczema, making the intestine porous, aggravate auto immune diseases, overweight, diabetes, depression and so on.

What do we believe and how did we get to this point???

A bread that does not damage the intestines!

In the past, it was the opposite.

Bread was considered the healthiest, if not sacred, food. It was the healing food par excellence.

We ate it “religiously” already 8000 years ago in Mesopotamia!

This bread from the Romans, Charlemagne and the European peasantry up to Napoleon.

This bread that allowed people to withstand all famines, wars, epidemics for millennia, despite the absence of antibiotics.

We are told that this is no longer possible.

It would be supposedly too expensive to produce bread made with old wheat, ground on a stone millstone, with natural sourdough and traditional cooking…

Here are a few things to understand what’s at stake around bread for your health:

They have been looking for solutions for 40 years:

  • they turned to wholemeal bread.
  • then organic bread bio
  • then natural leaven bread
  • then the bread baked in a wood-fired oven
  • then the bread withspring water
  • then the bread with the fleur de sel
  • then the hand-crafted bread

  • then breads without additives, enzymes or ascorbic acid

    (this is the “tradition stick”)

Every innovation

they are hopeful. They say to themselves:

“Finally, a real good bread that will not torture my intestines, a tasty bread that will do me good


The reality is that they are disappointed every time. The revolutionary bread

is not as beneficial as hoped.

What for?

Wheat, sourdough, manufacturing:

Take care of yourself.

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