After reading Ina Garten's Barefoot in Paris for at least the second time a few weeks ago, I was compelled to order this delectable bread from the world famous Poilane Bakery in Paris. On a Tuesday morning, I received a message from Kenny O'Neal at the dealership (complete with
the French accent) . . . "Bonjour Madam, your bread has arrived." I was ecstatic! It did not disappoint. Five 4 1/2 pound loaves of dense, chewy french sourdough bread with the lovely signature "P" carved into the crust. I unwrapped 
one of the neatly twisted paper bags and inspected the first perfect loaf. Dark and heavy, Poilane's breads are made from
stone ground grey flour, spelt and French sea salt. The dough is naturally fermented and the loaves are baked in wood burning ovens. They ship bread all over the world! I swooned from the smell of fresh French bread in my little South Holland finance office. Life is good. I couldn't wait to celebrate.
the French accent) . . . "Bonjour Madam, your bread has arrived." I was ecstatic! It did not disappoint. Five 4 1/2 pound loaves of dense, chewy french sourdough bread with the lovely signature "P" carved into the crust. I unwrapped 
one of the neatly twisted paper bags and inspected the first perfect loaf. Dark and heavy, Poilane's breads are made from stone ground grey flour, spelt and French sea salt. The dough is naturally fermented and the loaves are baked in wood burning ovens. They ship bread all over the world! I swooned from the smell of fresh French bread in my little South Holland finance office. Life is good. I couldn't wait to celebrate.Have you every had a bread and butter "toast" (I mean toasting with bread instead of champagne, for example)? That's exactly what we did the night it arrived. Since that memorable day, we have eaten much of our wonderful French bread, toasted and loaded with butter and sometimes topped with cheese and our late season homegrown beefsteak tomatoes. We also "gifted" some to a few lucky bread lovers. How can people say that bread is bad for you? Impossible. You know I am definitely NOT a carbo-phobe. P.S. We have one quarter of one loaf left in the freezer. I might have to bust that out for tonight's dinner.
Love, Katie
P.S. Check out the Poilane website if you'd like to place an order..... Click on the link under "Katie's Online Faves" on the right side of my page . . . many of my favorite places are listed in alphabetical order right here in Katie's Passion Kitchen. It's between Penzey's and Roni Benise. Kinda just like me. Bon Appetit!
WOW Katie!! Everything looks great. I'm sure it smells great as well. Very professional looking pictures too. I'm impressed at your many talents. I would like to try that bread. Have you tried to make your own? I would like the recipe.
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