Collection miche
  • All breads
  • Poilâne® Sourdough Loaf
  • Rye bread
  • Rye and Current Bread
  • Walnut bread
  • Milk bread
  • Corn bread
  • Pepper bread
  • Buns


Stone-ground wheat flour, Guérande salt, water and natural leaven. The Poilâne® loaf is a large round loaf, weighing approximately 1.9kg. The production time, which is totally artisanal, is at least six hours, including one hour of cooking over a wood fire. The crust of the Poilâne® loaf is thick, its dense crumb has a beige color. The natural fermentation on leaven gives it a tangy taste. Just before putting the loaf in the oven, the artisan signs each ball of dough with a long wooden shovel, drawing the letter "P", the initial of the name Poilâne ... and of the word bread!

Our signature bread keeps for about a week. Depending on your preference, you can eat the Poilâne® loaf fresh or toasted. Tip: toast only one side of the slice, the bread will be crispy on one side and soft on the other! At breakfast, we appreciate a lightly toasted slice of bread, with butter, honey or jam. The loaf accompanies the meal from the starter to the cheese, and even to the dessert as French toast; no way to lose a crumb! It can be used to make sandwiches and toast. Our sourdough bread loaf goes just as well with a simmered dish as with a terrine or a slice of smoked salmon, with savory or sweet dishes. A slice of sourdough bread, a little fresh butter, 2 squares of chocolate.


Sourdough bread is nourishing and keeps better. It is the type of bread that has fed people in Europe for centuries. The white bread baguette only appeared in the 19th century.

Natural sourdough fermentation gives it a slightly acidic flavor. This natural acidity stimulates the taste buds, and - in the same way as salt or pepper - enhances the taste of other ingredients, which can be better appreciated.

A sourdough bread keeps better than a yeast bread. The natural fermentation of sourdough also promotes better digestion. Indeed, during this fermentation, the bacteria will break down the starch, making it more digestible and will produce enzymes which carry out a "pre-digestion" of the gluten, making it more easily assimilable.

Sourdough rolls can be frozen. The freezer bags must be airtight and empty.