You may not know it, but gluten, which is the protein found in wheat and some other grains, can cause intestinal upset and even, in the long run, cause something called syndrome. leaky stomach and irritable bowel syndrome.

The harmful effects of gluten are not only manifested in people with celiac disease, gluten remains harmful in most people since it causes disturbances in the flora, that is, beneficial bacteria that live in our stomachs and helps us digest food and gradually cause stomach leakage.

In the most serious cases, this permeability results in microparticles contained in the stomach which manage to cross the wall of the stomach to contaminate the bran and the rest of the body.

You don't necessarily have to have celiac disease to feel the benefits of a gluten-free diet, as some people choose to stop gluten intake for 2 weeks to test themselves. and determine if she has an increased sensitivity to gluten.

The results of these tests are often astonishing since some people report an increase in energy and especially a decrease in what they call the post-meal lethargy that they have felt all their lives and which he now attributes to the effects. harmful gluten contained for example in white bread rather than bloating due to excessive consumption of food.

So you may be wondering why traditional manufacturers and bakeries continue to use flour containing gluten if it is also harmful to some people. The answer is simple, this protein allows the bread to have its elastic texture, it allows the bread to rise, that is to say to give it a rounded shape without it being too light inside. .

If you've ever tasted gluten-free breads, you'll see that they don't have the same texture in your mouth.

This is one of the main reasons why you hardly find a pastry shop like ours offering gluten-free cakes and pastries.

However, we have succeeded in creating gluten-free recipes with a texture in the mouth and a taste just as delicious as traditional pastries and cakes.

Our secret: we replace traditional wheat flours with a mixture of organic rice flour, organic oats, organic corn and organic chickpeas which, coupled with a very small dose of corn starch, allow us to obtain the same texture in the mouth as traditional flours without the harmful effects on your stomach.

It is through many experiments that we have discovered that it is, indeed, possible to make gluten-free croissants, gluten-free raisin breads and even gluten-free donuts which are just as delicious as traditional pastries.

We invite you to try one of our products, we deliver in less than 48 hours throughout France and you can test yourself if, like many others, you are sensitive to gluten and if the stop or reducing your gluten intake allows you to stop feeling that post-meal lethargy.