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"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, from the foreword
Located in the 6th arrondissement of Paris, the celebrated POLAINE bakery was founded in 1932. Apolonia Poilane, the 34 year old CEO, has been baking at Poilane since she was a teenagerapprentice there.
With delicious recipes, and numerous color photographs of bread making, Paris, and the Poilane process of making bread, you will learn their secrets.
Chocolate Truffles, Croissant Pudding, Spice Cake, Curry Cake, Apple & Caramel Tartine, are just a few of the many delicious recipes imparted in the pages of the delectable cookbook.
Author: Apollonia Poilane
Photographs: Phillippe Voures Santamaria