In 1972, Lionel took over his father and started leading the small family enterprise until he died with his wife Irena, in October 2002, in a tragic helicopter accident in Brittany. Lionel's legacy to the Poilâne bakery in three decades has been significant: from a small family enterprise, the Poilâne bakery has transformed into a prestigious bread company, with a global reputation amongst bread lovers. Today, the Poilâne bakery is led by Appolonia, the eldest daughter of Lionel and Irena, who took over the company at the age of 19 when she lost both her parents.
One of the best breads in the world
The Poilâne bakery offers delicious traditionally baked leavened bread, one of the best in the world. The Poilâne breads are handmade and cooked in wood fired ovens, which give them a fantastic taste. Sourced from the best suppliers, the ingredients used to prepare the bread are very simple: water, flour, salt from Guérande and levain, a raising agent.
The Poilâne bread is ideal to prepare fancy sandwiches or' tartines', or to have for breakfast with just a bit of salted butter. Many Parisian bistrots offer Poilâne bread in their menu. You can also taste the delicious bread at one of Poilâne's Cuisine de Bar in Paris (8 rue du Cherche-Midi; 38 rue Debelleyme) or London (39 Cadogan Gardens). Try the Mediterranean tartine with marinated artichokes, sun dried tomatoes and tapenade (a type of olive spread from Provence) or the tartine Terrine de Grand Mère with traditional French pâté and gherkins.