My products tell stories of artisans that are passionate about their work
From grain to bread, since 1932, Poilâne is dedicated to applying its ‘retro-innovation’ philosophy: bridging the best of past and current techniques to bake quality bread without compromise.
Apollonia Poilâne is the third generation in charge of her family’s bakery, and one of the rare women in her craft. Through the breads, pastries and biscuits she and her team produce, she expresses her engagements, creativity and singularity.
For over 85 years, batch after batch, we have fed our own natural sourdough making for breads that keep longer, and accounting for a unique taste. Wheat stored without pesticides, the gentle millstone that creates flour with preserved nutrients, the slow and natural fermentation of yeast, an oven heated with recycled wood. The speacial oven has a fire flame and water….
Our bakers thrive to bake quality bread, baker’s pastries and biscuits daily, using our stone-ground flours, feeding our sourdough, using their hands to shape the loaves and adjust their batches as their enter in the wood-fired ovens.
Baker, a profession that engages all the senses
Our tradition is to have a contemporary outlook on our craft to feed our patrons daily. We believe that our production choices echo our societies’ desire to eat wholesome and quality products. We hope that our passion and dedication for baking provides breads for the body, as well as food for the mind!
One uses the five senses, which perhaps explains the fulfilling feeling one has after having finished baking the batch.