Chew On This: Why Crunch Matters More Than You Think
In today’s fast-paced world, it’s easy to forget something as simple — and essential — as chewing.
We eat on the go. We snack between meetings. We squeeze lunch into a ten-minute break. And most of what we eat is soft, fast, and highly processed. Think sandwiches with spongy industrial bread, snack bars that melt in the mouth, soft cereals, smoothies, instant meals. These foods might be convenient, but they come with hidden costs.
Baguette sandwiches are the perfect lunchbox companion — fresh, satisfying, and good for you. Their crunchy crust and chewy crumb make you slow down, chew more, and feel fuller, helping protect long-term dental health and reduce unnecessary snacking.
Your Mouth Needs a Workout Too
Chewing — or mastication — is not just about breaking down food. It’s a vital first step in digestion, stimulating saliva production (which begins the digestive process), sending signals to the gut and brain, and even supporting oral health.
Less chewing means weaker jaw muscles, less saliva, poorer digestion, and, over time, dental issues like plaque build-up and gum inflammation.
And it’s not just about teeth. Several studies have shown that reduced mastication is linked to higher risks of obesity, metabolic disorders, and even reduced cognitive function. Simply put: the less we chew, the worse we feel.
Soft Foods, Hard Truths
Ultra-processed foods are designed to be eaten quickly. They're engineered to dissolve fast, be instantly satisfying, and demand as little chewing effort as possible. But our bodies were never meant to eat that way.
Children who grow up on these textures may develop speech issues, weaker jaw development, and long-term dental problems. Adults may experience sluggish digestion, weight gain, and a growing disconnect from natural hunger cues.
We’re literally losing the habit of chewing.
Real Bread Makes You Chew (And That’s a Good Thing)
At Pierre Alix, we bake the kind of bread that asks you to slow down. The kind that crackles when you tear it, resists a little when you bite in, and rewards your mouth with real texture.
Our sourdough is naturally leavened, made with organic flour, and baked slowly on stone. This process doesn’t just make it delicious — it makes it structurally different from supermarket loaves. The crust is thick and golden. The crumb is dense but airy. Each bite takes time, and your body thanks you for it.
Chewing Better = Living Better
When you chew more, you:
Feel fuller more quickly
Improve digestion and nutrient absorption
Strengthen your jaw and protect your teeth
Reduce the temptation to snack mindlessly
Stay connected to your body’s signals
It’s a small, daily gesture that changes everything.
So next time you're reaching for lunch, choose something that crunches. Something that asks a little more of you — and gives a lot more back.
We’re proud to make that kind of food.
The kind that connects us to the land, to the craft, and to ourselves.
