My SECRET

for a

balanced DIET

The long fermentation of “Pain Paillasse^®” and the use of a natural leaven increase the bioavailability of the minerals present in the flour (zinc, magnesium, calcium…) and encourage their absorption by the body by breaking down the phytic acid naturally present in flour.

My favourite recipe

for my

well-being

The proteins in “Pain Paillasse^®” can easily contribute to the intake of plant-based protein that we need and a feeling of satiety. The long fermentation of the dough facilitates digestion of “Pain Paillasse^®”.

My natural fuel

for my

physical exertions

Paillasse breads have a higher content of complex carbohydrates than ordinary white breads. As they are assimilated slowly, these carbohydrates are particularly recommended for prolonged physical exertion.

A slice of

Pain Paillasse^®

is a little piece of Switzerland

The simplest and most natural ingredients are used in production by your baker, as per the patented Pain Paillasse^® recipe in Switzerland. Certified Paillasse flour, water, a little salt and leaven… An excellent contribution to sustainable development.