Closed Now. Le pain Poilâne a perdu son mitron. We feel that it’s easier to marry with food.” [49]Collins, Lauren, op. Paris: Le Figaro. The restaurants were rebranded from their previous name of “Cuisine de bar”. Is dat akkoord? de Saxe ; 76 av. The Poilâne ® signature loaf is made of 4 ingredients: sourdough, stone-ground wheat flour, water, and sea salt from Guérande. 28 September 2019. The shipment is Poilâne’s form of quality control. Pierre died on 26 June 1993 at the age of 83 in Longjumeau, Essonne, France. He was flying the helicopter, and attempting a landing at their holiday home on the Île des Rimains. À titre personnel, Lionel se sentait proche de la défense des libertés individuelles, à tel point qu’il nous avait proposé de financer l’encart annonçant dans Libération le lancement de l’Observatoire du PaCS (30 000 F). Paris: Challenges Magazine. jQuery('#footnote_plugin_tooltip_42507_1_39').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_39', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Apollonia had been in training to take over the company one day: “From the age of 16, she spent summer holidays learning the craft of the boulanger, finishing her nine-month apprenticeship just before her parents died.” [40]Whittle, Natalie. Paris: Le Figaro. Lebovitz, David. That being said, the book title does say it is about “secrets”, and it does appear to deliver on that: it contains a great deal of advice on technique and heritage knowledge garnered over three generations of family baking, and lifts the curtain on the daily operations of the bakery. À plusieurs reprises, la société d’Apollonia Poilâne a pu faire constater qu’à la fois sur des vêtements professionnels ou sur des emballages de produits le prénom Max était apposé en plus petits caractères que le nom Poilâne.” Dromard, Thiébault. Durand, Jacky. New York: The New Yorker. New York: Houghton Mifflin. This allows two bakers at a time to work in each bakehouse. 8 March 2018. Accessed April 2020 at, https://gw.geneanet.org/wikifrat?lang=en&n=poilane&oc=0&p=pierre+leon+adrien. [25]Rourke, Mary. The basement of Poilâne’s main Paris store at 8, rue du Cherche-Midi, is where the baking happens. Apollonia was actually born in New York. Harvard University: The Harvard Crimson. January 1995. Dat hebben we zelf een aantal maal persoonlijk mogen aanschouwen. VERS PAIN MAX POILÂNE UIT PARIJS Rechtstreekse import van vers pain Max Poilâne uit Parijs.Dit grijsbruingekleurde oerbrood heeft een dikke, gouden korst en is compact van structuur. There is just the one oven there, but it can produce up to 70 loaves of bread at once: [8]”the seventy-loaf capacity of the bakery’s single oven…” ibid., page 18. jQuery('#footnote_plugin_tooltip_42507_1_8').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_8', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); “A colossal arched brick construction that can bake 70 loaves at a time, it is tended day and night in never-ending shifts by bakers who must wear shorts and T-shirts year-round to bear the unrelenting heat from the burning wood” [9]Rushton, Susie, op. A daughter upholds the traditions of France’s premier baking dynasty. In: The Gentlewoman Magazine. The Secrets of the World-Famous Bread Bakery. Whittle, Natalie. He 1993, he was made a Knight of the “Ordre national du Mérite (National Order of Merit)” for services to the economy. Apollonia Poilâne inherits a famous Paris bakery. Mylène began working in the shop in 1983, and later took over the Rue Brancion bakery. cit., page 17. jQuery('#footnote_plugin_tooltip_42507_1_23').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_23', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Its location, at 8, Rue du Cherche-Midi in Saint-Germain-des-Prés neighbourhood in the Sixth Arrondissement, put it near other bakeries at the time: “At the time, Poilâne Bakery was the smallest of the five bakeries on the street, though eighty-two years later it is the only one still in operation.” [24]Martins, Patrick, op. 602 025 314 R.C.S. To provide you with the best advice, we need you to enter your delivery address. London: Financial Times. Maison mère : Paris - 87, rue Brancion - Tél. [42]Rushton, Susie, op. Whilst we waited to be served, I was shocked to get the paper bag (with no pastry inside) that I was holding snatched out of my hand and was reprimanded in front of everyone in … But the real innovation here is more in the logistical organization than in mechanization: The only machines at the Bièvres plant are the automatic kneading bins. Paris, France: Libération. Furniture and linen; Metal constructions for the building industry; Heating, ventilation, air conditioning (HVAC) and refrigeration equipment; Metal pipework, valves and containers He had figured out how to do big business and still deliver a handcrafted miche – Poilâne’s signature wheel of sourdough bread. Les Poilâne dans le pétrin FN. jQuery('#footnote_plugin_tooltip_42507_1_52').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_52', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Her views appear to have evolved. BUSINESS INFO. “The next morning, Apollonia addressed the Poilâne staff with a self-possession that would become characteristic: she was now in control of the business, she informed them.” [39]Rushton, Susie, op. The current owner (2020) is Apollonia Poilâne, the grand-daughter of the founder. jQuery('#footnote_plugin_tooltip_42507_1_21').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_21', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); [22]Geneanet. Unless otherwise specified, Poilâne in the discussion below refers to La société Poilâne SA. Lionel and his wife Irena were killed in a helicopter crash on 31st October, 2002. Thank you for your loyalty and friendship. Het deeg krijgt alle tijd om langzaam op een natuurlijke manier te rijzen in gevlochten manden. Landbouw & Voeding; Chemische producten, Farmaceutische producten en Kunststoffen; Bouw; Energie, Milieu; Educatie, Training & Organisaties; IT, Internet, R & D 2014. jQuery('#footnote_plugin_tooltip_42507_1_16').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_16', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Everyday, twenty-four loaves, one from each oven, tagged with the name of the bakers, is sent to Poilâne at Rue du Cherche-Midi in town for a quality control review at headquarters. Max Poilâne gagne la bataille du pain. Poilâne: The Secrets of the World Famous Bread Bakery. 21 April 2008. “…Poilâne opened a new production facility in Bièvres, which is just outside Paris. In her office is a bread chandelier (“which must be remade each year lest it go mouldy and crumble”.) cit. Lionel Poilâne, 57; French Baker Renowned for Round Loaves. He also participated financially in pro-choice campaigns.” [38] “Si l’on en est à compter les petits déjeuners offerts par la société Poilâne, nous avons le regret d’informer Présent que les réunions de l’association ProChoix — qu’il exècre — ont aussi bénéficié, gratuitement, des viennoiseries de Lionel Poilâne. Los Angeles: Los Angeles Times. “Lionel was as inspired a businessman as he was an artisan… when he set up a factory at Bièvres, near Versailles… close to a freight airport.” [18]Rushton, Susie, op. Poilane is a registered trademark, property of the Poilâne Company located at 8 rue du Cherche-Midi, 75006 Paris, France? Blog posting 1 December 2011. Het bijzondere van dit brood is het rijsproces; een deel van het oude deeg wordt toegevoegd aan het nieuwe deeg en zet dit proces in gang. Boston, MA: Little, Brown. In 1992, a court ruled that Max was entitled to operate under his name provided he used the branding as “Max Poilâne” to distinguish it from the other Poilâne. See you soon for new activities at Comptoir, respectful of what makes the spirit of Poilâne “At the time, Lionel Poilane knew nothing about the political leanings of this association,” wrote Caroline Fourest and Fiametta Venner, co-authors of the Guide to Front National sponsors, certain that the baker was ensnared.” [35]Forcari, Christophe. cit. Accessed April 2020 at https://gw.geneanet.org/wikifrat?lang=en&n=poilane&oc=0&p=pierre+leon+adrien jQuery('#footnote_plugin_tooltip_42507_1_28').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_28', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); At the age of 14, Lionel left school and began working in his father’s bakery, as had Max before him. http://prochoix.org/frameset/news_2002/nov_2002.html. Lionel Poilâne (June 10, 1945 – October 31, 2002) was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. Paris: Le Figaro. Visitors to Paris, make sure to buy Lionel’s bread, either at his bakeries, good cheese stores or Monoprix. of the company that for eight decades has made Paris’s most celebrated bread. “A sort of idol who did … daily create men by a sort of manufactory operation” (Jonathan Swift, A Tale of a Tub, 1704).” The term in modern times has now been used as well by other bread bakeries, such as the Tartine Bakery in San Francisco (founded 2002.) jQuery('#footnote_plugin_tooltip_42507_1_38').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_38', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Apollonia Poilâne took over the reins of the company at the age of eighteen on 2 November 2002, two days after the death of her parents. The current owner, Apollonia Poilâne, says: “I have a very instinctive and simple approach to bread,” she told me. des Frères Lumière We leven in een tijd waarin led lempen een steeds belangrijkere rol gaat spelen in de lampenwereld. It is a bakery only, with no shop: no products are sold directly to consumers out of here. Lebovitz, David. Martins, Patrick. If you’re a bread lover, a Francophile, or both, then you’ve heard of Poilâne. Et c’est là que le bât blesse. Max Poilâne in Paris, reviews by real people. There are also bakeries operating in the Max Poilâne SAS company, covered in a separate Max Poilâne section. jQuery('#footnote_plugin_tooltip_42507_1_15').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_15', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The ovens run twenty-four hours a day. cit. One group that Poilâne supported, making reference to the children’s Christmas pastries that the National Front cited as evidence that Poilâne support their party, said: “If we are to count the [pastries] offered by the company Poilâne, we regret to inform [the National Front] that the meetings of the pro choice association – which they hate – have also benefited, free of charge, from Viennoiseries by Lionel Poilâne. Poilâne, Apollonia. jQuery('#footnote_plugin_tooltip_42507_1_17').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_17', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The Bièvres “manufactory” makes the bread sent to supermarkets and restaurants, and shipped around the world. Business Details. Pierre would sometimes accept art as payment: “Locals came in daily for a whole loaf or, if they couldn’t afford that, for a few slices that my grandfather sold by weight (something we still do). 26 November 2011. Poilâne (pronounced pwa-LEN) is the name of a privately-owned family bakery company in Paris, France that has become one of the most well-known and prestigious bakeries in the world. 01 48 28 45 90 Lyon : 18, rue Casimir Périer - 17, av. 26 March 1880 – 15 March 1959). New York: Vogue Magazine. De bakker voelt aan het brood of het voldoende gerezen is en wanneer het afgebakken kan worden. cit., page 17. jQuery('#footnote_plugin_tooltip_42507_1_26').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_26', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); At the time, Saint-Germain-des-Prés was a bohemian neighbourhood. “Twelve airy bakehouses—each equipped with two ovens, and named for an important figure in the history of bread—radiate like spokes from the core… [one is] the St. Roch bakehouse, where a plaque commemorate[s] the fourteenth-century ascetic kept alive, according to legend, by a dog that each morning brought him scraps of bread.” [14]Collins, Lauren, op. [28]Geneanet. Antony, Hauts-de-Seine, France: L’Usine Nouvelle. Les Poilâne dans le pétrin FN. m.me/110912505636510. Poilâne, 8 rue du Cherche-Midi, Paris 75006, September 2008. The founder,  Pierre Léon Adrien Poilâne (7 November 1909 – 26 June 1993) was “the son of a lower-middle-class farming family in Normandy.” [21]Rushton, Susie, op. jQuery('#footnote_plugin_tooltip_42507_1_47').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_47', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Max and his wife Sophie had three children: Mylène, Sophie and Julien. cit. Paris: Le Figaro. jQuery('#footnote_plugin_tooltip_42507_1_41').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_41', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Of her time at Harvard, she remembers that she had a hard time finding decent bread in Boston. Creative director : jQuery('#footnote_plugin_tooltip_42507_1_20').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_20', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); [Ed: note that the above video shows bread being Fedexed from the Rue du Cherche-Midi store; most in actuality would be shipped out from the Bièvres bakery instead.]. Apollonia Poilâne. The Professionals: Apollonia Poilâne, baker. Accessed April 2020 at https://www.davidlebovitz.com/Poilâne-bakery-cuisine-de-bar-paris/ jQuery('#footnote_plugin_tooltip_42507_1_5').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_5', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The punitions are a whimsy unique to Poilâne, that recall a part of their family history: “…sweet biscuits called punitions, named for a game Pierre’s grandmother played with her children, in which she would pretend to dole out ‘punishments’ that turned out to be butter cookies – a game little Lionel is said to have loved.” [6]Rushton, Susie, op. It is a round loaf with a thick, golden crust as it is cooked in our traditional wood-fired ovens. The site is the embodiment of Lionel Poilâne’s pet concept of “retro-innovation” – the selective use of modern techniques in the service of traditional baking. The Max Poilâne SAS company is run by another branch of the Poilâne family. Reply. The Professionals: Apollonia Poilâne, baker. Whilst we waited to be served, I was shocked to get the paper bag (with no pastry inside) that I was holding snatched out of my hand and was reprimanded in front of everyone in the store. In: The Gentlewoman Magazine. Comptoir Poilane, Paris: See 151 unbiased reviews of Comptoir Poilane, rated 4 of 5 on Tripadvisor and ranked #4,412 of 18,125 restaurants in Paris. ), © Copyright 2021 Slagerij De Leeuw Amsterdam | slagerij, traiteur & delicatessen Any Way You Slice it, a Poilâne Loaf is Real French Bread. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” Subscribe for updates on new content added. cit. In the 1970s, Max Poilâne had a falling out with his brother Lionel, four years younger than him. Lionel married Irena Borzena Ustjanowski, a Polish American designer, architect, and gallery owner. In the afternoon other trucks will take boxed loaves to Charles de Gaulle airport; from there FedEx planes deliver them overseas within 24 to 48 hours. [37]Forcari, Christophe, op. de Saxe - 76 av. Thor / wikimedia / 2008 / CC BY 2.0. The son of farmers from Normandy, he had wanted to be an architect, but his parents couldn’t afford to send him to university. cit. Lionel also implemented a strict system of quality assessment at the Bièvres bakery. “This way, even if I haven’t had time to go to the manufactory, I can keep track.” [17]Collins, Lauren, op. “My father chose the name for its Latin roots: manu factus means “hand made.” [11]ibid. The company also runs two restaurants serving light lunches. Collins, Lauren. The slash on the Max Poilâne is a square around the outside of the top, instead of a P. This is how older photos and paintings of the bread from back in Pierre Poilâne’s day show it. De smaak is rijk en slechts heel lichtzuur. Dromard, Thiébault. Lewis Wood. jQuery('#footnote_plugin_tooltip_42507_1_27').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_27', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Pierre and his wife Charlotte Grajeon (1905-1977) had three children, Max (born 1941), Madelaine, and Lionel (10 June 1945 – 31 October 2002) the youngest. When an artist couldn’t pay, my grandfather arranged a trade: bread for art—provided the paintings or drawings featured Poilâne in some way.” [27]ibid. There is a separate, cooler room for the assembly of pastries apart from the hot oven room where they are baked: “Meanwhile, in an adjacent room, two or three pastry chefs are at work making cookies and pastries, including croissants, pains au chocolat, and tarts.