|I am discussing the art of rye and raisin bread.|
Although the Poilâne sourdough loaf is the most famous bread, I opted for the rye and raisin bread because I simply could not see myself eating a big loaf (or half a loaf) of bread myself and I had also planned visits to other boulangeries and patissieries. However, I could not resist and bought a tartelettes aux Pommes (apple tartlet) as well which was simply heavenly delicious.The rye and raisin bread was good (it tastes best with some butter and cheese) without question but in my opinion it was baked a little bit too long. In general, I came to the conclusion that bread crust of French bread is often too dark, not to say burned. Maybe there is a Parisian baking secret behind it which I have yet to discover.
|The famous Poilâne loaf of bread.|
Besides the beautiful store on the Rue de Cherche-Midi, other details makes Poilâne unique and so charming in my eyes. The paper bags where the Poilâne bread is wrapped in look more like stationary. I kept the bag that I got for my raisins bread and save it in my little "baking box".
|The paper bag.|
|At the bottom center the delicious tartelettes aux Pommes.|
Poilâne bakery also has a wonderful website which is such a creative and beautiful designed site which I highly recommend. Besides the history of the bakery and ordering your bread online, you can find recipes; there is a paper model, so you can built your own Poilâne bakery, a Poilâne bakery and much more. I am very excited to try out the Mint Brioche and the Apricot Bread.