Oat water* (water, oat flakes* 7%), flours (maize flour* 26%, roasted maize flour* 7%), linseed*, potato starch*, maize starch* 2%, Guérande salt 1%, yeast.

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

Corn is gluten-free. The absence of the plant protein, which gives dough its elasticity and without which it is almost impossible to bake bread, is often compensated for by the addition of wheat flour in many corn bread recipes.

Driven by a desire to produce a corn bread made solely of corn flour, in line with the Poilâne® tradition of producing wheat and rye breads from the simplest of ingredients, Apollonia Poilâne dedicated many years to researching and developing her unique recipe. Today, the result is a corn bread made from the flour of a single grain, corn, that is full of flavor and has the authentic texture of bread.

Corn originated in the Americas and was first grown on the European continent in the sixteenth century. It was the Native American Squanto who taught settlers from the Mayflower to grow the corn with which they would make their first bread in the New World. Throughout history, corn has also been called “Indian wheat,” “Spanish wheat” or “Turkish wheat,” perhaps because it has served as nourishment in lieu of wheat. In France, corn bread is generally made from a blend of corn flour and flour from another grain, which is why it is sometimes called méture, from the Latin word mixtura, or "mix." Corn is naturally free of gluten, a plant protein that gives dough its elasticity.