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Comments 6
As a recipient of one of these loaves (the sourdough) I can vouch for the fact that the make a excellent, and unexpected, gift. Despite the length of their journey, they arrive surprisingly fresh.
Posted 29 Jul 2007 at 4:52 pm ¶Maria is searching high and low for a dessert made of 100% icing. Any suggestions? The site looks great. Keep it up.
Posted 29 Jul 2007 at 5:36 pm ¶Fairway on the UWS imports Poilane’s bread once a week. I think it’s good, but it’s comparable to a lot of the good NY breads.
Posted 12 Sep 2007 at 9:57 pm ¶I don’t think Poilane is good bread at all. Maybe fresh at the bakery in France. But there is no need to import bread with bakeries in the neighborhood. I used to sell this bread at a gourmet food store. It’s a stupid extravagance that suckers buy so they can say to their friends look at this lovely dried up bread from France. It’s beyond expensive too. If you live in New York with all thousands of delicatessens, specialty shops, and bakeries. I would say skip it.
Posted 18 Sep 2007 at 5:19 pm ¶Don’t be fooled! That Poilane bread that you order online and have shipped is not baked in any of the two Poilane bakeries in Paris, but are manufactured in Bievres! The only way to truly taste their bread is to travel to Paris and go to the bakery yourself.
Posted 25 Nov 2007 at 2:20 pm ¶would like to know how much a loaf of your sour dough is.
Posted 05 Oct 2010 at 5:26 pm ¶Trackbacks & Pingbacks 1
[...] New York chef rooting around for inspiration. My favorite find was a book in French from Poilane bakery in Paris–definitely not something you will find at the local book [...]
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