Poilâne Bakery

Cuisine: European, French

Map / Directions 10Best Says

Apollonia Poilâne certainly inherited her late father, Lionel's, knack for baking. What's more, the time and energy she puts into her breads always leave her customers pleased. Her "pain poilâne" is...  Read More

  • Boulangeries: "This dark, big, dense and heavy brown bread has now become its own brand. Served throughout the city as the basis for the open-faced sandwiches you'll see on people's plates in cafés at lunchtime, this is the bakery that originated the bread."
  • Best for Boulangeries Because: Very different from the baguette, the rich, dark, brown bread, tangy with sourdough, has become a bread staple in France.

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