This baker unveils an alternative to white bread: gluten-free, high in protein, and ultra-digestible

22 November 2025

At his bakery in the 16th arrondissement, Giovanni Bianco is shaking up the status quo with a bread designed for performance and balance. Gluten-free, Pain de Gio blends skyr, organic eggs, and rolled oats for a precise profile: about 460 kcal for 10 oz, 28 g of protein, 53 g of carbs, and 11 g of fat. Whether plain, with olives, or with dried fruit, its variations promise a denser crumb, bold, straightforward flavors, and gentler digestion. Enough to win over athletes and discerning eaters looking for innovations that actually make a difference.

Giovanni Bianco, the Parisian baker reinventing bread

In the 16th arrondissement of Paris, Giovanni Bianco is not your average baker. Passionate about blending tradition and modernity, he has created a unique alternative to white bread: “Pain de Gio.” This gluten-free loaf, high in protein and low in fat, speaks to those seeking something both wholesome and indulgent. With this innovation, he’s redefining how we eat bread while meeting specific dietary needs.

The “Pain de Gio”: a simple yet revolutionary recipe

Forget standard flour: Giovanni has opted for a carefully chosen combination of skyr, organic eggs, rolled oats, and a pinch of Guérande sea salt. This recipe delivers a nutrient-dense alternative without compromising on remarkable flavor. For a 10 oz portion, the bread provides about 28 g of protein, a solid intake for athletes or anyone mindful of their protein consumption.

Beyond being gluten-free, “Pain de Gio” is also low in fat (11 g of fat) and offers a soft texture that pleasantly surprises. It’s Giovanni’s way of proving that health and pleasure aren’t mutually exclusive.

Plain, olives, dried fruit: three versions for every taste

To suit different tastes, this next-generation bread comes in three versions: plain, olive, and dried fruit. Fans of authentic flavors will appreciate the simplicity of the plain version, ideal alongside breakfast or a light lunch. The olive option brings a Mediterranean touch, perfect for balanced appetizer spreads. Finally, the dried-fruit option, subtly sweet, pairs nicely with an afternoon snack or a workout-friendly bite.

On the palate, Pain de Gio stands out with a texture that’s less dense than traditional white bread, and it feels easier to digest. Once again, Giovanni shows it’s possible to reinvent tradition while meeting modern consumers’ expectations.

Healthy eating at the heart of today’s priorities

Giovanni Bianco’s creations are a striking example of the drive for a more responsible way of eating, tailored to everyone’s needs. With natural ingredients and a balanced recipe, this Parisian baker proves you can reinterpret something as symbolic as bread without sacrificing either flavor or quality.

“Pain de Gio” is establishing itself as a smart choice for anyone who favors products that are wholesome, delicious, and in tune with the balance between tradition and modernity.