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Poilâne: The Secrets of the World-Famous Bread Bakery

Apollonia Poilâne

For the first time, Poilâne, CEO of the Poilâne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poilâne includes recipes for such pastries as tarts and butter cookies.

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List Price $35.00  
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Book Information

Publisher: Rux Martin/Houghton Mifflin Harcourt.
Publish Date: 10/29/2019
Pages: 288
ISBN-13: 9781328810786
ISBN-10: 132881078X
Language: Eng

What We're Saying

June 26, 2020

Cookbook Roundup: Bread

By Blyth Meier

Ten of the best recent-ish bread cookbooks feature choices for every level of baker, from the very new to the most experienced. READ FULL DESCRIPTION

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Epicurious' "New Fall 2019 Cookbooks We Can't Wait to Cook From"
Food & Wine 18 Essential New Cookbooks for Fall
Amazon's pick for Biggest Cookbooks of Fall
Chowhound's Best New Cookbooks and Best New Baking Cookbooks for Fall 2019


"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

To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread's "extraordinary quality." Martha Stewart says the P in Poilâne stands for "perfect." For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash.

Beyond bread, Apollonia includes recipes for pastries such as the bakery's exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker's day, blending narrative, recipes, and Apollonia's philosophy of bread.

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