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

Rye bread: Rye flour 49% (gluten), sourdough 33%, (wheat flour (gluten), water, Guérande salt 0.2%), water, Guérande salt 1%.

Nut bread: Wheat flour (gluten), sourdough 26% (wheat flour (gluten), water, Guérande salt 0.2%), nuts 26%, water, Guérande salt 1%.

Rye steak with grapes: Rye flour 28% (gluten), currants 25% (including sunflower oil), sourdough 25% (wheat flour (gluten), water, Guérande salt 0.2%), water, Guérande salt 1%.

Punitions ® : Wheat flour (gluten), butter, sugar, eggs.

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

Refer to the nutritional values of each product.

Our products are kneaded and prepared with great care. Dough is given ample time to proof. All of our breads, cookies and pastries at Poilâne® are baked in our wood-fired ovens.

Believe it or not, older bread makes better toast than fresh bread! Try toasting a slice of our signature sourdough loaf after keeping it for a week and you’ll find it’s as tasty as the day you bought it. Great news for those of you who hate wasting food!

If you have slices of our signature sourdough loaf in the freezer, you can defrost and toast them at the same time. Once they’re ready, wrap them in a cloth napkin; the resulting condensation will maintain their warmth and crunch and keep them moist within!