Wheat flour 54% (gluten), water, milk, butter, sugar, Guérande salt 1%, yeast.

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

It was Lionel Poilâne, Apollonia’s father, who came up with Poilâne®’s recipe for pain de mie. Its unique flavor is derived from quality, all-natural ingredients and the generous amount of time the dough is given to rise and bake in the gentle heat of our wood-fired ovens. Also essential is our unique savoir faire, which has been passed down from one generation of Poilâne® bakers to another. Our pain de mie is preservative- and additive-free. Baker and head of Poilâne since 2002, Apollonia Poilâne says, “From my office above the bakehouse on Rue du Cherche-Midi, I can smell when a batch of pain de mie comes out of the oven. It is an aroma that sets the pace of my afternoon. Its slightly sweet flavor makes it ideal for breakfast, toasted and spread with a teaspoon of honey.”

Our pain de mie is full of rich flavor and inspires a host of different ways to enjoy it. It will never cease to surprise you!

Named after the French word for “crumb,” or mie, our pain de mie at Poilâne® is composed mostly of crumb and has a soft, thin crust. The addition of butter and milk, and sometimes even a touch of sugar, makes it even more delightful.

If you wrap your pain de mie in a cotton or linen dish towel and let it “breathe,” it will stay fresh for several days. Our pain de mie may also be frozen. For a last-minute get-together, it is perfect for whipping up delectable croque-monsieurs!

We recommend toasting two slices back to back, so you end up with a toasted side and a tender side. And should you forget your pain de mie in the oven, you’ll end up with something very close to Melba toast!

You may also crush any leftover pain de mie to make bread crumbs and use them in lieu of semolina or ground almonds in your favorite recipes.

Let your imagination run wild!