"Other places for excellent baguettes and breads" Poilane Tip by thinking

Poilane, Paris: 3 reviews and 6 photos

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Poilane
8 rue du Cherche Midi (6th)
49 Blvd. de Grenelle

Lionel Poilane is known by bread lovers not only in Paris, but throughout the world. His round, hefty country-style bread -- also dubbed a "miche" or "la boule" -- is air-freighted daily to Tokyo, New York and other world capital cities. Don't look for the Parisian baguette here, Lionel doesn't make one. He does make excellent raisin bread and a wonderful walnut bread, as well as luscious little apple tarts.

A la Flute Gana
226 rue des Pyrenees (20th)

Isabelle and Valerie Ganachaud, enterprising daughters of the baker who invented and trademarked a baguette called "la flute gana," continue the family tradition in this pretty, lively bakery.

Ganachaud
150-154 rue de Menilmontant (20th)

This rustic bakery off the beaten tourist track in Paris' 20th arrondissment hasn't changed much since it was purchased seven years ago by the talented Jean Jeudon. It remains a bread-lover's favorite, particularly for its delicious country bread.

PAUL'S
This baker is also very good, and readily available in France.

What to buy: Jean-Luc Poujauran
20 rue Jean-Nicot (7th)

Like Lionel Poilane, Jean-Luc Poujauran is a celebrity in Parisian bread circles. His pretty, turn-of-the-century bakery in the chic 7th arrondissment is known for excellent country bread, petits pains aux noix (walnut rolls) and fougasse aux olives (olive bread). There is also a limited but appetizing selection of regional cakes such as gateaux basques and individual, caramel colored canneles.

Rene Saint-Ouen
11 Blvd. Haussmann (8th)

In February of 1997 Rene Saint-Ouen's excellent baguette won "The Best Baguette of the Year" award, a prize given annually by the city hall of Paris. His crusty loaf is also the "presidential baguette" as it is served on the tables of French president Jacques Chirac at the Elysee Palace, France's equivalent of the White House.

L'Autre Boulange
43 rue de Montreuil (11th)

In addition to a "bio" country bread made with stone-ground flour, natural sourdough "levain" and Volvic mineral water, Michel Cousins makes noteworthy herb breads, tomato bread and nearly two dozen other original varieties of specialty breads. His "menu" changes with the seasons.

Le Moulin de la Vierge
105 rue Vercingetorix (14th)
82 rue Daguerre (14th)
166 Avenue Suffren (15th)

Three charming bakeries, each with authentic, carefully preserved turn-of-the-century decor, make up the mini-chain of owner Basil Kamir, one of Paris' most well-known and passionate bread professionals. Each bakery produces its own excellent breads as well as traditional pastries. The olive and anchovy fougasse, a proven?al-style flatbread, is particularly good.

Theme: Other

Review Helpfulness: 3.5 out of 5 stars

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  • Written Aug 13, 2006
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