Handmade and cooked in our wood fired ovenSourdough loaf slicedThe signature loaf is made of 4 ingredients: sourdough, flour, water and sea salt from Guérande. It is a round loaf with a thick, golden crust as it is cooked in a wood-burning oven. It carries the signature mark P for Poilâne each loaf is handcrafted and every baker hand signs his loaves according to the Poilâne traditions.Perfect with meats, soft cheeses as well as foie gras or salmon or simply dip it in olive oil and indulge your sensesSince 1932 Poilâne been passionate about bread. We are constantly looking for the best ingredients and the best production techniques. Lionel Poilâne called this search and combination of the best of old techniques with the best of new techniques, \u201CRetro-Innovation.\u201DOur bread is made of four ingredients: water, flour, salt, a natural rising agent (Sourdough about 80 years old) .We source our sea salt from Guérande, in France. Our flour is exclusively stone-ground. We work closely with our flour makers to use the very best varieties of wheat. And, we use a piece of dough from the previous batch of bread \u2013 the sourdough \u2013 as a starter for the next batch (natural fermentation).The type of oven used to bake bread is also important. We bake our breads in wood-fired ovens. These ovens are fedwith waste wood that cannot be used for any other industry.Poilâne has a small range of breads to ensure their quality. Each bread was developed to satisfy a specific use.Handmade and cooked in our wood fired ovenSourdough loaf slicedThe signature loaf is made of 4 ingredients: sourdough, flour, water and sea salt from Guérande. It is a round loaf with a thick, golden crust as it is cooked in a wood-burning oven. It carries the signature mark P for Poilâne each loaf is handcrafted and every baker hand signs his loaves according to the Poilâne traditions.Perfect with meats, soft cheeses as well as foie gras or salmon or simply dip it in olive oil and indulge your sensesSince 1932 Poilâne been passionate about bread. We are constantly looking for the best ingredients and the best production techniques. Lionel Poilâne called this search and combination of the best of old techniques with the best of new techniques, 'Retro-Innovation.'Our bread is made of four ingredients: water, flour, salt, a natural rising agent (Sourdough about 80 years old) .We source our sea salt from Guérande, in France. Our flour is exclusively stone-ground. We work closely with our flour makers to use the very best varieties of wheat. And, we use a piece of dough from the previous batch of bread - the sourdough - as a starter for the next batch (natural fermentation).The type of oven used to bake bread is also important. We bake our breads in wood-fired ovens. These ovens are fedwith waste wood that cannot be used for any other industry.Poilâne has a small range of breads to ensure their quality. Each bread was developed to satisfy a specific use.
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Typical values
Cholesterol
0mgAmount per Serving
Sodium
450mgAmount per Serving
Protein
8gAmount per Serving
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