This baker, awarded the title of Meilleur Ouvrier de France, is categorical: a baguette is not eaten this way, absolutely not!

• Bruno Cormerais, Meilleur Ouvrier de France, criticizes soft white bread on Instagram with @Minoterie Bourseau.
• It emphasizes the importance of the crunchy texture for the flavor and digestion of the French baguette.
• Perfect baking preserves nutrients and enhances the sensory experience of bread.

On Instagram, Bruno Cormerais, Meilleur Ouvrier de France (Best Craftsman of France), along with @Minoterie Bourseau, explained why the French baguette deserves respect. According to him, the way many people consume bread today is problematic.

The expert emphasizes the importance of texture and chewing. According to Bruno Cormerais, soft white bread is nothing like an authentic French baguette, and this difference affects both flavor and digestion.

The baguette should be crispy so that the flavors are released.

Bruno Cormerais reminds us that the pleasure of bread lies in its crusty texture. Chewing it thoroughly releases all its aromas and enhances the flavor of the food. This crusty texture is essential for fully appreciating an authentic baguette. The Meilleur Ouvrier de France (MOF) also emphasizes the importance of sourdough, which aids digestion.

But this only works if the bread is baked properly. The baguette should be crusty; otherwise, it loses all its flavor and digestibility. Perfect baking also helps preserve the nutrients and natural qualities of the flour used.

Another aspect that Bruno Cormerais highlights is the sensory experience. The crunch and texture allow the body to prepare for digestion and appreciate each bite, transforming the simple act of eating into a true pleasure. The crunch is therefore not a secondary detail: it influences digestion and allows one to fully enjoy the aromas released.

Soft bread is bad for digestion.

“Unfortunately, most people today prefer underbaked bread,” explains Bruno Cormerais on Instagram. Eating soft, white bread makes digestion difficult and prevents the body from neutralizing some of the phytic acid it contains. For the Meilleur Ouvrier de France (MOF), chewing bread thoroughly is essential.

He insists: the traditional French baguette should be crusty, not soft. Consuming soft, white bread hinders digestion and prevents you from fully enjoying the benefits of an authentic baguette, whose texture facilitates chewing and nutrient absorption.

Bruno Cormerais also points out that overly soft dough promotes faster carbohydrate absorption, which can lead to heavier and less enjoyable digestion. In short, he recommends choosing a well-baked, crusty baguette and chewing it slowly to release its aromas, thus aiding digestion and maximizing nutrient absorption.