On August 4th, the Respectus Panis Method was presented at the Bakish Center in Ferneto, in an event organized by Clube Richemont Portugal.
Planned by Elisabete Ferreira (President of Club Richemont Portugal) and Américo Couto (member of the “Ambassadeur du Pain and Assembly President of Club Richemont Portugal), who provided an initial framework to all the present guests, the presentation of the method was carried out by the MOF Boulanger Amândio Pimenta.
Amândio Pimenta, of Portuguese descent, is one of the founding members of the “Ambassadeurs du Pain”, a French association that promotes artisanal bakery worldwide, through the publication of books, trainings and the organization of the World of Bread for the last 8 editions.
Named the best baker in France in 1994, with numerous merits as a professional and mentor, Amândio has traced an inspiring path. During his journey he has developed innovative bread recipes, that always respect the production cycle, the sustainability of the planet and the superior defense of bread as an active food element in our health.
Respectus Panis is a method based on the principles::
- Less intensive and shorter kneading process;
- Use of pure and / or natural ingredients;
- Reduction of yeast and salt quantities;
- Long fermentations processes at moderate temperatures.
This approach is not innovative, but it recovers old techniques, some of which were lost in time and bring clear health benefits and result in differentiation of the artisanal bakeries.
During his presentation, Amândio Pimenta shared several techniques about bread,lessons directed to our everyday life and many stories about his motivations and his enthusiasm to this profession.
Dedicated exclusively to the members of Clube Richemont Portugal, this event was, without any doubt, a very inspiring afternoon, based on the message that the future of the sector is, effectively, in our hands.