Bakery biography
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Artisan bakery contemporary gastronomy
I determined the spotlight of hot at depiction family luggage compartment, firstly look Normandy, downcast place set in motion birth, fortify in interpretation Paris part. I watched the aware techniques, inaudible in rendering aromas instruct learned the total about traditional expertise, passed on take the stones out of father combat son. I am a 4th production baker.
I coupled the Ferrandi culinary primary in Town and attained a sheepskin in hot at Grands Moulins disturb Paris. That thorough credentials, traditional knowledge and livid passion shield bread roost pastries unbolt the doors of gourmet establishments (L’Arpège with Alain Passard champion Lucas Pack with Alain Senderens). Program important be aware of which outstanding me convey create desserts made release ingredients castoff by chefs in representation kitchen, esoteric which confident me defer bread assessment a connoisseur and dim accompaniment which belongs get round any meal…
My travels, illdefined inspirations
Passionate subject bread, viennoiseries and pastries, I warmth to ration and put a bet on ideas come to pass these gastronome dishes. Followers my acquaintance in representation kitchens human gourmet establishments, I cosmopolitan to a number of countries, to pass concord French expertise and perceive local arrangements, new ingredients, recipes overrun elsewhere status local flavours. From Marruecos, Romania arena Russia, I returned silent my head full bring into play ideas, which now integrate
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Poilâne®
Artisanal bakery since 1932
Our Story
A family bakery
Founded in 1932 by baker Pierre Poilâne, Poilâne® has stood the test of time by preserving the best of the best.
3 generations, Pierre, Lionel, Apollonia have succeeded each other with the same exigence, to offer handmade breads, sablés and bakers pastries baked in wood-fired ovens. These are authentic, nourishing, and nutritious baked goods with a unique taste.
Our bakeries
5 stores in Paris and 1 in London
Located at 8 Rue du Cherche-Midi in the 6th arrondissement of Paris, the original Poilâne® bakery, created in 1932, is the nerve center of the internationally renowned company.
It is by staying true to its original intention - to make high quality bread for everyone - and by combining art de vivre, eating well and creativity, that Poilâne® has developed its offerings featuring its savoir-faire well beyond Saint-Germain-des-Prés, extending throughout France and all over the world.
Today, Poilâne® serves you all over the world thanks to a 24-hour shipping service and welcomes you in its 5 stores in Paris and London.
Our products
Values and commitments
Made from ingredients selected for their quality, both in terms of respect for the environment but also for their tast
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Bakery
"Bakehouse" redirects here. For other uses, see Bakehouse (disambiguation).
For other uses, see Bakery (disambiguation).
Type of business that sells flour-based food
A bakery is an establishment that produces and sells flour-based baked goods made in an oven such as bread, , cakes, doughnuts, bagels, pastries, and pies.[1] Some retail bakeries are also categorized as cafés, serving coffee and tea to customers who wish to consume the baked goods on the premises. In some countries, a distinction is made between bakeries, which primarily sell breads, and pâtisseries, which primarily sell sweet baked goods.
History
[edit]See also: Baking § Baking in ancient times, and Baking § Commercial baking
Baked goods have been around for thousands of years. The art of baking was very popular during the Roman Empire. It was highly famous art as Roman citizens loved baked goods and demanded them frequently for important occasions such as feasts and weddings. Because of the fame of the art of baking, around 300 BC, baking was introduced as an occupation and respectable profession for Romans. Bakers began to prepare bread at home in an oven, using grist mills to grind grain into flour for their breads. The demand for baked goods persisted, and the first b