Wheat flour (gluten), sourdough 33% (wheat flour (gluten), water Guérande salt 0.2%), water, Guérande salt 1%.

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

The wheat grain used to make Poilâne® flour is stored pesticide-free before being stone-ground by our millers. Stone milling preserves more of the elements naturally present in the wheat grain than any other means of grinding. This is especially true of the wheat germ, whose oil is rich in nutrients. This means that our flour, and therefore our bread, retains more of its nutritional value.

To rise, dough requires a leavening agent. At Poilâne®, our compagnon-bakers reserve a piece of dough from each batch to serve as the starter, also aptly called “mother dough,” that will feed and bring the next batch of bread to life.

Sourdough bread is the same type of hearty, long-lasting bread that fed the old continent for centuries. In fact, it was only in the nineteenth century that white-flour baguettes first appeared.

The slightly tart flavor of our signature sourdough loaf at Poilâne® comes from the long, natural fermentation of our sourdough starter. Its natural acidity stimulates your taste buds and like salt or pepper, enhances the flavor of the other ingredients, making them even more enjoyable.

Sourdough bread keeps better than bread leavened with commercial yeast, and the starter’s natural fermentation process makes the bread easier to digest, as bacteria break down the starch and enzymes begin predigesting the gluten in the dough.

Your bread will last longer if you purchase it whole and cut slices as needed. Keep it wrapped in a cotton or linen dish towel.

Our signature bread may also be frozen. Place a half- or quarter-loaf (the bigger the piece, the better) in an air-tight freezer bag and squeeze out any excess air.

If you have friends stopping by, let your bread defrost at room temperature or pop your frozen slices in the toaster for a last-minute bread and cheese party!