The Secret Behind Europe's Better Bread

Ever wonder why that fresh-baked baguette from a French boulangerie sits so much better than your usual sandwich bread at home? You're not imagining it! European bread often feels more digestible thanks to traditional methods that many bakers still use—slow fermentation with natural yeasts that break down gluten, different wheat varieties that are naturally lower in gluten, and fewer additives during the baking process.

Those long, slow rises that European bakers swear by are doing your digestive system a favor by pre-breaking down complex carbohydrates. Add in that relaxed European pace of life, more walking, and less stress, and it's no wonder you feel your best while savoring centuries of traditional baking wisdom. This is exactly the kind of authentic, wellness-focused experience you'll discover on our Pilates in Provence retreat in June 2026.

Imagine starting your day with mindful movement, then savoring fresh bread from artisan bakeries in the afternoon. Nourish your body with whole foods, mindful movement, cultural inspiration, and breathtaking landscapes—and experience wellness travel from the inside out.