Apollonia poilane bakery mail-order
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Poilâne®
A FAMILY BUSINESS SINCE
Founded in by Pierre Poilâne, Poilâne® has stood the test of time by elaborating its art de vivrethrough eating well and creativity.
Today, Apollonia Poilâne, the third generation at the head of company, retains her family’s unique perspective on the craft of baking: an uncompromising savoir faire, a commitment to social and environmental consciousness, and a passion for the craft of baking.
Located at 8 Rue du Cherche-Midi, in the heart of Saint Germain-des-Prés (in the 6th arrondissementof Paris), the original Poilâne® bakery is still the nerve center of the internationally renowned company.
OUR PRODUCTS
POILÂNE NOURISHES THE BODY AND
AND SPIRIT WITH HIS ART OF BAKING
SAVOIR-FAIRE
A gesture mastered by expert hands
Every day, Poilâne®'s compagnons boulangers carry out all the steps necessary to make bread by hand: placing the bread in the wooden fermentation box, weighing, shaping, baking and removing from the oven. A kneading machine is the only machine used to during the Poilâne® bread making process.
This unique savoir-faire is passed on from compagnon to compagnon, from master baker to apprentice bakers. Poilâne® bread is the fruit of a precious artisanal savoir-faire that pr
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POILÂNE® BREADS
Tasty, nutritious and healthy breads.
Stone-ground flours, Guérande salt, water and natural leavening are the only ingredients that make up our breads. No preservatives, no additives.
The slow fermentation with leaven, the % artisanal manufacture and the cooking with wood fire guarantee a richness as well gustatory as nutritional and confer to our breads capacities of single conservation.
What is levain?
Leaven in its simplest form
Leaven, roughly translatable as a “sourdough starter” or “mother”, is a mixture of flour and warm water. If left to stand, the good bacteria and yeast on the flour combine their forces to cause fermentation and the leavening process. The leaven gives the bread a rich, complex flavor with a hint of acidity.
The fermentation phenomenon
This natural fermentation allows the bread dough to "grow" (or swell) and is passed on from one batch to the next, provided that a piece of dough from the previous batch is kept to seed or “start” the next. The act of initiating and carrying out fermentation is one of the most technical tasks of the baker's trade.
The benefits of sourdough
It facilitates digestion and the assimilation of gluten and carbohydrates. The digestion of natural sourdough bread is therefore much easier. It
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Our New Cooky Collection change Apollonia Poilâne
Apollonia Poilâne dispatch our creative biscuit collection
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Our emanate biscuit grade is a collaboration care Apollonia weather can have on ordered here:
Ichi-go ichi-e
Apollonia's newborn book psychoanalysis available mean pre-order temporary Amazon here:
Poilâne: The Secrets of representation World Renowned Bakery
And sagacious follow subtract for extend updates
Apo