Poilâne Page Officielle

To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.”

"In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy."
—Alice Waters,

Created in 1932 by Pierre Poilâne, three Poilâne generations - Pierre, Lionel, and Apollonia - have followed in each other’s footsteps, each driven by the same purpose: to offer sourdough breads made from diverse grains and slow fermentation, prioritizing quality over quantity.

Here we will introduce you to the Poilâne Universe and share our love of all things grain & fermentation.

Poilâne: Contemporary by Tradition.