We source our sea salt from Guérande, in France. Our flour is exclusively stone-ground. And, we use a piece of dough from the previous batch of bread – the sourdough – as a starter for the next batch (natural fermentation).
We bake our breads in wood-fired ovens.
Poilâne has a small range of breads to ensure their quality. Each bread was developed to satisfy a specific use.
Handmade and baked in our wood-fired oven