jQuery('#footnote_plugin_tooltip_42507_1_49').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_49', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Though criticized by the other Poilane company for this different taste, it perhaps does not contradict one of Apollonia’s reputed bread proverbs, “Bread should not steal the quality of the meal.” [50]Collins, Lauren, op. [37]Forcari, Christophe, op. She was able to oversee things remotely with things on the ground in Paris being looked after by “five senior managers, all longtime company veterans.” [41]Sancton, Tom, op. 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. Its location, near to Orly airport, makes it ideally situated. It has its own ovens. There are two different Poilâne family companies operating bakeries: La société Poilâne SA (website: https://www.poilane.com/) , and Max Poilâne SAS (website: https://www.max-poilane.fr/). It calls them “Comptoirs Poilâne” (“Poilâne counters”.) 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. New York: Fortune Magazine. 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. 2014. Any Way You Slice it, a Poilâne Loaf is Real French Bread. Lionel married Irena Borzena Ustjanowski, a Polish American designer, architect, and gallery owner. Le pain Poilâne a perdu son mitron. London, England: Fantastic Woman Ltd. Issue n° 4, Autumn & Winter 2011. Puur en alleen besprenkelen met een goede olijfolie is al goddelijk. Rushton, Susie. “My grandfather, Pierre Poilâne, opened the bakery in 1932, when he was just twenty-three, at 8 rue du Cherche-Midi in the Saint-Germain-des-Prés district of Paris. Pierre Léon Adrien POILÂNE. Funding to enable continued research and updating on this web site comes via ads and some affiliate links. 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. La célèbre et rebondie miche Poilâne. Accessed April 2020 at, https://www.davidlebovitz.com/Poilâne-bakery-cuisine-de-bar-paris/. “…my father [Lionel] enlisted my mother, a trained architect, to design a building outside the city where he could continue my grandfather’s artisanal baking methodology on a much larger scale. cit. The bread is also sent out to restaurants and retail stores in Paris and around France. In 1994, he received the “Prix Renaissance de l’économie” from the group “le cercle Renaissance”, a group with some ties to an alt-right conservative political party, the “National Front”, and was invited to join the association. The ovens don’t have thermometers: the bakers learn how to gauge the correct heat themselves. 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. Max Poilâne in Paris, reviews by real people. Three Poilâne generations - Pierre, Lionel, and Apollonia - have followed in each other’s footsteps, each driven by the same purpose: to offer breads made from diverse grains and slow fermentation, prioritizing quality over quantity. Poilâne: The Secrets of the World Famous Bread Bakery. [29]Her gallery is online at http://www.ibugallery.fr/ jQuery('#footnote_plugin_tooltip_42507_1_29').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_29', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], });They had two girls, Apollonia, the elder, and Athéna, the younger. [43]Apollonia U. Poilâne. it is with sadness that we discontinue indoor service. If you’re a bread lover, a Francophile, or both, then you’ve heard of Poilâne. “For reasons still unknown, the chopper crashed into the fog-enshrouded English Channel just 500 yards from the island. Paris: Le Figaro. Lionel also implemented a strict system of quality assessment at the Bièvres bakery. The shipment is Poilâne’s form of quality control. cit. jQuery('#footnote_plugin_tooltip_42507_1_50').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_50', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Visually, the two miches can be distinguished by how the loaves have been docked. cit. Accessed April 2020 at, https://gw.geneanet.org/wikifrat?lang=en&n=poilane&oc=0&p=pierre+leon+adrien. Paris, France: Libération. 19 January 2007. jQuery('#footnote_plugin_tooltip_42507_1_13').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_13', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The bakery factory is divided into twelve bakehouses, with each bakehouse given a different name. Max’s daughter, Mylène, says Max opened his own bakery with the blessing of his father, Pierre, the founder of Poilâne. It is a round loaf with a thick, golden crust as it is cooked in our traditional wood-fired ovens. Rye bread (“pain de seigle”), walnut bread (“Pain aux noix”), rye and currant bread (“Le pavé aux raisins”)and a white sandwich loaf (“Pain de mie”), as well as a rye sandwich loaf (“pain de siegle moulé”). jQuery('#footnote_plugin_tooltip_42507_1_42').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_42', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Her sister Athena did a redesign of the store’s bags in 2006. He also opened lunch places he called “Cuisines de Bar” (since renamed to “Comptoirs Poilâne”) and an established an international retail network supplied by bread out of the bakery in Bièvres. 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. Harvard University: The Harvard Crimson. “My father chose the name for its Latin roots: manu factus means “hand made.” [11]ibid. MAX POILANE | 15 followers on LinkedIn. Max Poilâne is distributed by Franprix, not to be confused, though the recipe is similar. “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. Lionel and his wife Irena were killed in a helicopter crash on 31st October, 2002. Max Poilâne gagne la bataille du pain. Apollonia U. Poilâne. des Frères Lumière 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. cit. We feel that it’s easier to marry with food.” [49]Collins, Lauren, op. “I just look at the breads and get a sense of the aesthetic of them,” she told me. 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). Le pain Poilâne a perdu son mitron. jQuery('#footnote_plugin_tooltip_42507_1_33').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_33', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The only technological advance he introduced to the Poilâne technique was bringing in large electric mechanical mixers to do the dough kneading, but he left all the other work manual. 7:30 AM - 8:00 PM. Slagerij De Leeuw Amsterdam | slagerij, traiteur & delicatessen, ONLINE WEBSHOP CLOSED ➤ t/m 12/1 alleen via slagerij, Amuses & voorgerechten divers & vegetarisch, Pain Max Poilâne walnotenbrood (op bestelling). [31]Sancton, Tom, op. 01 48 28 45 90 Lyon : 18, rue Casimir Périer - 17, av. 26 November 2012. ), 2011 : Du pain et des mots (mostly a commentary about bread rather than a recipe or technique book), 2019 : Poilâne: The Secrets of the World-Famous Bread Bakery (about ten recipes for bread. His daughters categorically rejected any association: “Following a tribute paid to Poilâne two weeks ago in National Hebdo under the title “Farewell to one of ours” (Libération of November 8), his two daughters, Apollonia and Athena, wrote to the Lepéniste [Ed: associated with Jean-Marie Le Pen] newspaper to assure that their father “was never a supporter of the National Front, whose values and ideas he did not share”. The island was bought in 2012 by a Pierre Kosciusko-Morizet, a French e-commerce pioneer. 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. On the rise: taking a baking dynasty to the next level. cit. HOURS. Other recipes are for pastries, and for cooking with bread as an ingredient. Boulangerie Poilane, Paris: See 65 unbiased reviews of Boulangerie Poilane, rated 4 of 5 on Tripadvisor and ranked #7,500 of 18,063 restaurants in Paris. Paris’s Most Famous Bakery Spills the Secret to a Perfect Loaf. All the other recipes concern pastries, or are recipes that call for bread as an ingredient. 8 March 2018. jQuery('#footnote_plugin_tooltip_42507_1_30').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_30', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); His father, Pierre, had a stroke in 1971. Het deeg krijgt alle tijd om langzaam op een natuurlijke manier te rijzen in gevlochten manden. Arnaud, Jean-François Arnaud. Reply. The restaurants were rebranded from their previous name of “Cuisine de bar”. Boston, MA: Little, Brown. Even after waiting for another 5 minutes with no service, I decided to leave such a rude place. 26 April 2017. Irena’s body was never found.” [34]Sancton, Tom, op. You can also buy them by the bag. jQuery('#footnote_plugin_tooltip_42507_1_34').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_34', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Île des rimains, where Lionel Poilane and his wife died in a helicopter accident at the end of October 2002. Apollonia Poilâne. The loaves were then closely examined, sliced, smelled, and tested for their pH levels.” [16]Martins, Patrick. Lebovitz, David. In her office is a bread chandelier (“which must be remade each year lest it go mouldy and crumble”.) The Max Poilâne SAS company is run by another branch of the Poilâne family. Blog posting 1 December 2011. Dit grijsbruingekleurde oerbrood heeft een dikke, gouden korst en is compact van structuur. 26 November 2012. jQuery('#footnote_plugin_tooltip_42507_1_2').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_2', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Despite that, she actually has introduced new products, and new services: “Whether it is our breads, biscuits or “pâtisseries boulangères” or our services, since 2002, Poilâne has embarked on a journey, exploring grains and fermentation. cit. jQuery('#footnote_plugin_tooltip_42507_1_44').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_44', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); Max Poilâne, 87, Rue Brancion, 75015 Paris. Rebecca Siegal / flicker / 2010 / CC BY 2.0. jQuery('#footnote_plugin_tooltip_42507_1_32').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_32', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], });, and then a third in Paris, and then one in London, England, at 46 Elizabeth Street, Belgravia, SW1 (opened June 2000), making it the site of London’s “first wood-burning oven since the Great Fire of 1666.” [33]Sancton, Tom, op. “[Lionel Poilâne]’s round boule was his alternative to the baguette, the long narrow sticks of bread that he refused to carry in his shop. Et c’est là que le bât blesse. - Powered by. cit. jQuery('#footnote_plugin_tooltip_42507_1_19').tooltip({ tip: '#footnote_plugin_tooltip_text_42507_1_19', tipClass: 'footnote_tooltip', effect: 'fade', predelay: 0, fadeInSpeed: 200, delay: 400, fadeOutSpeed: 200, position: 'top right', relative: true, offset: [10, 10], }); The loaves sold in England at Harrods, Harvey Nichols, Partridges and Waitrose are baked and shipped out from here, as are those sold in specialty stores in New York, Los Angeles, Toronto, Japan and Saudi Arabia. The business has a network of 1,500 retailers in France and worldwide.” [44]Agnew, Harriet, op. They are not authentic, he often pointed out; they were introduced to France by an Austrian ambassador in the mid-19th century.” [51]Rourke, Mary, op. Whittle, Natalie. He replaced the oven in the tunnel-like stone basement with one built to his own specifications.” [26]Poilâne, Apollonia, op. Cost per FedExed loaf in the U.S.: about $47, compared with $10 [8 euros] in Paris.” [19]Sancton, Tom, op. Lionel Poilâne (June 10, 1945 – October 31, 2002) was a French baker and entrepreneur whose commitment to crafting quality bread earned him worldwide renown. Les Poilâne dans le pétrin FN. 2 November 2002. In 1976, Max opened his own Poilâne bakery in a corner building at 87, Rue Brancion in the Fifteenth Arrondissement. cit. The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat. Paris: Challenges Magazine. Paris: Libération. 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. Which effectively meant that on a roster of, say, one hundred bakers, no one was at the bottom of the pecking order — you came in no lower than number five on a team made up of your partners in excellence. Poilane Paris - Cherche-Midi Bakery, Paris: See 169 unbiased reviews of Poilane Paris - Cherche-Midi Bakery, rated 4.5 of 5 on Tripadvisor and ranked #2,644 of 18,124 restaurants in Paris. Together, my parents created a spectacular circular space housing twenty-four wood-burning ovens…” [10]Poilâne, Apollonia, op. De bakker voelt aan het brood of het voldoende gerezen is en wanneer het afgebakken kan worden. Sancton, Tom. This allows two bakers at a time to work in each bakehouse. 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. Max Poilâne gagne la bataille du pain. London: Financial Times. Martins, Patrick. It is a bakery only, with no shop: no products are sold directly to consumers out of here. The basement of Poilâne’s main Paris store at 8, rue du Cherche-Midi, is where the baking happens. Price Range $$ ADDITIONAL CONTACT INFO. “…Poilâne opened a new production facility in Bièvres, which is just outside Paris. The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat. “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. Lionel Poilâne, 57; French Baker Renowned for Round Loaves. Maison mère : Paris - 87, rue Brancion - Tél. Na het rijzen worden de bollen met een lange stok naar de stenen vloer van een grote houtgestookte oven geschoven.Dit authentieke, met zorg gemaakte brood is al sinds de vijftiger jaren een begrip in Frankrijk. The Professionals: Apollonia Poilâne, baker. MAX POILANE Partager le lien vers cette fiche entreprise. London: Financial Times. “What we’re really doing here,” says Lapoujade, “is using artisanal methods to produce bread on a quasi-industrial scale.” [13]Sancton, Tom.