Wheat flour (gluten), sourdough 34% (wheat flour (gluten), water, Guérande salt 0.3%), water, Guérande salt 1%, peppers 0.3%.

Store at room temperature, away from sources of heat and humidity.

Authentic and genuine, Poilâne®’s approach to baking is based on the use of high-quality stone-milled flours and the ancient technique of slow fermentation using a natural sourdough starter. The process results in the transformation of grains into healthy breads that are packed with unique flavor and nutrients.

Apollonia Poilâne’s quest for a balanced, subtly seasoned bread brought her to spice maestro Olivier Roellinger, the founder of Epices Roellinger. Together, they composed a blend of peppers that best suits the inimitable personality of our bread while also letting each type of pepper express its singular aromas.

Our black pepper pain de mie at Poilâne® is made from the same wheat flour as our signature sourdough loaf. Our flours are selected according to very precise criteria: our millers choose varieties of grain that are grown in an environmentally friendly fashion in France and stored pesticide-free. The grains are stone-ground to preserve the wheat germ, whose oil is rich in nutriments. Stone milling also eliminates the coarse bran, which sometimes contains impurities. Poilâne®’s wheat flour is a tan color and contains more of the wheat grain than white flour varieties, which means it retains more of its nutritional value.