Pain Poilâne Loaf
Staff Pick

Pain Poilâne Loaf

Width:
15.00 (in)
Height:
5.00 (in)
Depth:
15.00 (in)
$27.95 - $53.95

Why We Love It

Please read carefully before placing your order! Learn more

Adding to cart… The item has been added
Description
Order disclaimer:
 
Poilane is a very distinctive loaf, quite different from most breads that you experience in the States. It is baked to be firm, dense, and hardy, and lasts very long due to its strong sourdough. In fact, we sell it for a full week at our brick-and-mortar locations, and the density and texture of the bread remains consistent all week.

Instead of serving at room temperature, we much prefer this bread toasted. We suggest making tartine, as Parisians do. We also recommend dipping toasted slices into soups or stews.
 
We make this bread available for those who want the taste memory of Paris. Because of the unique, often unfamiliar quality of the bread, we cannot offer refunds or credits.
 

We import Pain Poilâne directly from France. Getting fresh bread from 3,500 miles away can be a tricky process, so our ordering procedure for Pain Poilâne is a bit unique! Please see the FAQ below for important information regarding the Pain Poilane ordering process.

From the producers: "At Poilâne, we use only carefully selected stone-ground local grains, and follow an ancestral slow fermentation technique with our natural sourdough leaven. We take our duties as bakers seriously: each handmade batch showcases our passion for transforming nutrient-rich grains through fermentation, creating healthy breads with unique tastes.

Poilâne’s wheat flour blend is made exclusively from these stone-ground grains. The process of stone-grinding preserves the nutrient-rich wheat germ, and allows for removal of the impurity-susceptible wheat bran. Our wheat flour is also unbleached, retaining more nutrients from the kernels than white flour.

Our breads are created through a slow fermentation technique with our natural sourdough leaven. Fermentation is a phenomenon that naturally occurs after exposing a mixture of quality flour and water to a favorable temperature. The act of initiating and carrying out this process of fermentation is of utmost importance to the baker: it gives life to bread.

A kneading machine is the single mechanical tool used in the creation of our breads. Our bakers perform every other meaningful gesture by hand—shaping, weighing, placing in the oven.

The baking of all Poilâne products takes place in our wood-fired brick ovens. The refractory bricks that make up their interiors allow for a gentle baking of the bread, due in part to the bricks’ high water absorption. Exposing our loaves to this dry cooking environment creates the particular Poilâne crust. The long baking times release the aromas of the flours, leading to the unparalleled tastes of Poilâne breads."

https://www.formaggiokitchen.com/blog/pain-poilne-a-tour-of-traditional-wood-oven-baking/

More Information
FAQs
Your Pain Poilâne questions, answered!
Where is my order?
We receive one shipment of Pain Poilâne per week, typically on Wednesday or Thursday. As such, all orders for Pain Poilane placed after 8am Wednesday will be held until the following week’s shipment arrives.
I ordered cheese with my Poilâne – will that ship with the bread?
Yes. If you order additional items with your Pain Poilâne, we will hold your entire order until the Poilane arrives. If you would like to receive other goods on your order sooner, you will need to place a second, separate order for them.
Can you guarantee delivery by a specific date?
We do not recommend ordering Poilâne if you are under a time crunch! Importing bread from Europe can be unpredictable. Occasionally, circumstances (i.e. strikes, weather, acts of God) will force us to delay Poilane shipments by a week.
How fresh is the Pain Poilâne?
As fresh as it can be! Poilâne bakes and ships their bread on the same day. We ship the bread out on the same day that we receive the shipment from France.
I have more questions!
Please email us at orders@formaggiocambridge.com, or reach out through the "Contact Us" page on our website.
About The Producer

Poilane

Reviews

No reviews yet.

Click the button below and be the first to review Pain Poilâne Loaf

Description

Order disclaimer:
 
Poilane is a very distinctive loaf, quite different from most breads that you experience in the States. It is baked to be firm, dense, and hardy, and lasts very long due to its strong sourdough. In fact, we sell it for a full week at our brick-and-mortar locations, and the density and texture of the bread remains consistent all week.

Instead of serving at room temperature, we much prefer this bread toasted. We suggest making tartine, as Parisians do. We also recommend dipping toasted slices into soups or stews.
 
We make this bread available for those who want the taste memory of Paris. Because of the unique, often unfamiliar quality of the bread, we cannot offer refunds or credits.
 

We import Pain Poilâne directly from France. Getting fresh bread from 3,500 miles away can be a tricky process, so our ordering procedure for Pain Poilâne is a bit unique! Please see the FAQ below for important information regarding the Pain Poilane ordering process.

From the producers: "At Poilâne, we use only carefully selected stone-ground local grains, and follow an ancestral slow fermentation technique with our natural sourdough leaven. We take our duties as bakers seriously: each handmade batch showcases our passion for transforming nutrient-rich grains through fermentation, creating healthy breads with unique tastes.

Poilâne’s wheat flour blend is made exclusively from these stone-ground grains. The process of stone-grinding preserves the nutrient-rich wheat germ, and allows for removal of the impurity-susceptible wheat bran. Our wheat flour is also unbleached, retaining more nutrients from the kernels than white flour.

Our breads are created through a slow fermentation technique with our natural sourdough leaven. Fermentation is a phenomenon that naturally occurs after exposing a mixture of quality flour and water to a favorable temperature. The act of initiating and carrying out this process of fermentation is of utmost importance to the baker: it gives life to bread.

A kneading machine is the single mechanical tool used in the creation of our breads. Our bakers perform every other meaningful gesture by hand—shaping, weighing, placing in the oven.

The baking of all Poilâne products takes place in our wood-fired brick ovens. The refractory bricks that make up their interiors allow for a gentle baking of the bread, due in part to the bricks’ high water absorption. Exposing our loaves to this dry cooking environment creates the particular Poilâne crust. The long baking times release the aromas of the flours, leading to the unparalleled tastes of Poilâne breads."

https://www.formaggiokitchen.com/blog/pain-poilne-a-tour-of-traditional-wood-oven-baking/

More Information

FAQs
Your Pain Poilâne questions, answered!
Where is my order?
We receive one shipment of Pain Poilâne per week, typically on Wednesday or Thursday. As such, all orders for Pain Poilane placed after 8am Wednesday will be held until the following week’s shipment arrives.
I ordered cheese with my Poilâne – will that ship with the bread?
Yes. If you order additional items with your Pain Poilâne, we will hold your entire order until the Poilane arrives. If you would like to receive other goods on your order sooner, you will need to place a second, separate order for them.
Can you guarantee delivery by a specific date?
We do not recommend ordering Poilâne if you are under a time crunch! Importing bread from Europe can be unpredictable. Occasionally, circumstances (i.e. strikes, weather, acts of God) will force us to delay Poilane shipments by a week.
How fresh is the Pain Poilâne?
As fresh as it can be! Poilâne bakes and ships their bread on the same day. We ship the bread out on the same day that we receive the shipment from France.
I have more questions!
Please email us at orders@formaggiocambridge.com, or reach out through the "Contact Us" page on our website.

Poilane

No reviews yet.

Click the button below and be the first to review Pain Poilâne Loaf