While family-run bakeries continue to attract the whole of Paris and even London, Poilâne celebrated its 92nd birthday this year. Here’s a look back at this heritage story, an ode to traditional know-how and the art of eating well.
Our standards have remained unchanged for almost a century. It’s what has made Poilâne bakeries internationally famous: bread made with stone-ground flour and natural sourdough, all baked in an oven heated over a wood fire.
It all began in 1932, when baker Pierre Poilâne opened his first shop in the capital’s 6th arrondissement, at number 8 rue du Cherche-Midi. While the artisan set about spreading the smell of his bread, he also passed on his passion to his children, who continue to perpetuate his legacy.
Passing on the passion for good bread
In this case, Pierre Poilâne sells his Poilâne loaf, a bath ball with a slightly grey crumb weighing almost two kilos. While the white crumb and the baguette were preferred after the Second World War, the baker continued to produce this bread in the traditional way, using flour from wheat ground by a stone rather than a cylinder, which allows the germ of the cereal to be preserved and the bread to retain all its nutrients.
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Featured photo : © Poilâne
