We'd add
Our runner-upSablés Punitions
Punitions, small butter shortbread biscuits, by the bag. A bag for the walk.
- Wood-fired oven
- The same house
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AI-made picture of the dish, not a house photo
Go here for
Our dish — the plate we'd order here firstMiche Poilâne
- TechniqueFerment
The miche, a big round sourdough loaf, fermented in a wooden box, marked with a P and baked in a wood oven. A piece to carry home and slice.
Also on our table
- The croissant if you're staying in the quarter
Poilâne
French · bakery · Saint-Germain-des-Prés, Paris
8 Rue du Cherche-Midi, 75006 Paris
Pierre Poilâne opened the bakery on rue du Cherche-Midi in the 1930s, and the family still bakes its round sourdough miche there. It's the loaf Paris slices at home.
The proof, in the house's own words
Why the miche
One line on the house's own shop tells you most of it: stone-milled flour, salt from Guérande, water and the house's own levain.
Sourcing · protected name
Guérande salt, protected by name, with stone-milled flour.
Tradition
Pierre, then Lionel, then Apollonia Poilâne: three generations of one family.
Been here?
Eaten at Poilâne? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
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