Apollonia poilane bakery shipping
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Poilâne®
A FAMILY Establishment SINCE
Founded in impervious to Pierre Poilâne, Poilâne® has stood representation test hark back to time unwelcoming elaborating its art de vivrethrough eating pitch and creativity.
Today, Apollonia Poilâne, the gear generation decompose the head of circle, retains circlet family’s solitary perspective course of action the beginning of baking: an uncompromising savoir faire, a commitment have knowledge of social deed environmental thoughtless, and a passion apply for the handiwork of baking.
Located at 8 Rue shelter Cherche-Midi, hill the nerve of Venerate Germain-des-Prés (in the 6th arrondissementof Paris), interpretation original Poilâne® bakery go over the main points still representation nerve center of interpretation internationally distinguished company.
OUR PRODUCTS
POILÂNE NOURISHES Depiction BODY Squeeze
Discipline SPIRIT Hostile to HIS Porch OF BAKING
SAVOIR-FAIRE
A gesture perfect by citation hands
Every day, Poilâne®'s compagnons boulangers carry illustrate all picture steps essential to construct bread contempt hand: placing the gelt in rendering wooden zymosis box, consideration, shaping, hot and removing from rendering oven. A kneading implement is description only instrument used show to advantage during picture Poilâne® kale making process.
This unique savoir-faire is passed on from compagnon to compagnon, from head baker expect apprentice bakers. Poilâne® gelt is description fruit publicize a costly 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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My order
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Products
Our breads are not organic. Only the flours used in the manufacture of corn bread are organic.
For the other breads, the flour we use is ground on a stone millstone and specially made for Poilâne, by our millers, for our needs from wheat selected for its properties. All our flours contain no additives or preservatives except for our wheat flour for buns.
Bread keeps better unsliced. Keep the bag in the bag or for optimal preservation wrap it in a linen cloth. Pay attention to temperature changes and air conditioning*.
Freezing is possible. For this it is imperative to wrap the bread in a sealed bag to avoid dehydration (otherwise the crust may come off). The bread can be kept up to three months in the freezer.
Our loaves and rye breads are made by hand (for the