In a world of fast production and instant results, bread is one thing we believe should never be rushed.

At To Be Frank, the foundation of our bread program is a traditional long-fermentation method known as Respectus Panis which is Latin for “Respect for Bread.” More than just a technique, it is a philosophy centred around patience, simplicity, and allowing bread to develop naturally.

Respectus Panis focuses on time rather than intervention. Our doughs ferment slowly over approximately 16–18 hours at room temperature, using only a very small amount of yeast or natural levain/sourdough (approximately 0.03–0.05%). Rather than relying on heavy mixing or additives to force strength and structure, we allow gluten to develop gradually over time through gentle handling and fermentation. This is acheived by custom mixers that turn on for 8 seconds once every hour, giving a gentle fold to the dough throughout the night, mimicking the hands of a baker. The result is bread with deeper flavour, improved texture, and greater character.

This slower approach also means saying no to many of the shortcuts commonly used in commercial bread production. We do not use unnecessary improvers or additives such as malt, ascorbic acid, preservatives, or dough conditioners. Instead, we trust the process, just flour, water, salt, time, and fermentation.

The Digestibility of Slow Fermentation

One of the reasons we believe so strongly in this long fermentation is the way it changes the bread itself.

During fermentation, naturally occurring enzymes begin breaking down some of the starches and proteins found in flour (including portions of gluten). While our bread is certainly not gluten-free, this gradual breakdown can make bread feel easier to digest for some people compared with commercial bread or even some sourdoughs. The long fermentation process also helps reduce compounds such as phytic acid, which can improve the body’s ability to absorb certain minerals naturally present in grain.

Many customers tell us they feel better eating our bread, or that they can enjoy it more comfortably than some alternatives. While everyone’s digestion is different, we believe that traditional methods and time create bread that works more harmoniously with the body.

Flour Matters

The quality of flour is equally important to us. We prioritise organic, biodynamic, and sustainably sourced flours wherever possible, working closely with local growers and millers who share our values around transparency and sustainability.

All flour used in our bread production is stone-milled, a traditional milling process that retains more of the grains natural flavour, fibre, and nutritional qualities compared with heavily refined roller-milled flour. By preserving more of the whole grain, stone milling helps retain naturally occurring nutrients and complexity that are often stripped away during intensive refining.

We also believe great bread begins with great grain. Wherever possible, we source locally and partner with producers who farm with care for both the land and the final product.

Why We Use Respectus Panis at To Be Frank

Long fermentation develops a more open and textured crumb, and produces bread with flavour and depth. Combined with thoughtfully sourced stone-milled flour and a commitment to traditional methods, it reflects our belief that good food starts with honest ingredients, patience, and care at every step.

At To Be Frank, our philosophy is simple: slow down the process, use better ingredients, and let bread become what it’s meant to be.