XAVIER GAMBIER
.............................................IS A FRENCH BAKER WHO MAKES NATURALLY LEAVENED SOURDOUGH BREADS (LIVING FERMENTATIONS: MICROORGANISMS, BACTERIA, AND WILD YEASTS—”ABSOLUTELY NO INDUSTRIAL YEAST”). THIS METHOD RELIES ON SLOW FERMENTATION, WHICH ENHANCES FLAVOR, DIGESTIBILITY, AND NUTRITIONAL VALUE.
XAVIER SELECTS LOCAL FLOURS MADE FROM ANCIENT AND HEIRLOOM WHEAT VARIETIES, SUCH AS BON MOULIN, BLANC DE FLANDRE, ALLIÈS, DATTEL, CHIDDAM ROUGE, AND ROUGE DE BORDEAUX.
THESE GRAINS OFTEN HAVE MORE DIVERSE NUTRITIONAL PROFILES, GLUTEN THAT IS MORE EASILY ASSIMILATED, AND THEY HELP PROMOTE BIODIVERSITY AND SUSTAINABLE FARMING.
XAVIER USES ANCESTRAL TECHNIQUES—TRADITIONAL GESTURES PASSED DOWN THROUGH GENERATIONS—OFTEN BY HAND, WITH LONG FERMENTATIONS AND WOOD-FIRED BAKING.
HIS COMMITMENT TO ARTISAN BREAD-MAKING IS IN SERVICE OF QUALITY NOURISHMENT—FOOD THAT IS THOUGHTFUL, LIVING, AND ROOTED IN THE VALUES OF CRAFTSMANSHIP AND SUSTAINABILITY.
THIS IS LIVING BREAD, ROOTED IN THE LAND.