LOW GLUTEN, HIGH TASTE

More profitable, modern wheat is the byproduct of genetics. Hard to digest, it can cause chronic inflammation.

More profitable, modern wheat is the byproduct of genetics. Hard to digest, it can cause chronic inflammation.

TODAY'S BREAD MAKES US SICK

More profitable, modern wheat is the byproduct of genetics. Hard to digest, it can cause chronic inflammation.

TODAY'S BREAD MAKES US SICK

More profitable, modern wheat is the byproduct of genetics. Hard to digest, it can cause chronic inflammation.

Would you buy wine without knowing its grape?

Of course not. So, why should we accept to ignore the variety of the wheat we eat every day?

DURUM WHEAT IS BEST

With even less gluten than in old varieties of soft wheat, durum wheat is nowhere to be seen in most bakeries.

homo sapiens' bread

Pane Vivo's ancient durum wheats spot a forgotten taste with a rich history that dates back to our ancestors in the Mediterranean.

a 132 year old starter

Unlike conventional yeast, our sourdough starter pre-digests gluten, brings bread's glycemic index down and enables our bodies to better absorb minerals.

Transparency first

Former journalist, Adriano Farano has investigated about today's bread

After being awarded a journalism fellowship at Stanford University , Adriano Farano falls in love with baking two years ago in California.

Former journalist at Courrier International and Le Figaro, he can't help but asking: is it gluten that makes us sick or is it the food industry that taht transformed a holy food such as bread into a product that makes mankind and the environment sick.

© 2020 by Panacea SAS