24.13.89.235 (talk) added preposition to beginning of fourth paragraph |
m grammar, +cat |
||
Line 1: | Line 1: | ||
'''Lionel Poilâne''' (?? [[1945]] – [[October 31]], [[2002]]) was a [[France|French]] ''boulanger'' ([[artisan]] baker) and entrepreneur whose commitment to crafting quality [[bread]] earned him prestige throughout the world. His father Pierre Poilâne started a baking business in [[1932]], creating bread using stone-ground flour, [[Yeast_%28baking%29|natural fermentation]] and a wood-fired oven. Lionel took over the bakery in [[1970]], continuing the traditional methods. Poilâne is most famous for a round, two-[[kilogram]] whole-wheat [[sourdough]] country bread referred to as a ''miche'' or ''pain Poilâne''. In addition to ''miches'', the Poilâne bakery offers [[rye]] bread, raisin bread, nut bread, Punitions ([[shortbread]] cookies), and an assortment of pastries to its clients. Poilâne is perhaps the most famous name in the baking industry today. |
'''Lionel Poilâne''' (?? [[1945]] – [[October 31]], [[2002]]) was a [[France|French]] ''boulanger'' ([[artisan]] baker) and entrepreneur whose commitment to crafting quality [[bread]] earned him prestige throughout the world. His father Pierre Poilâne started a baking business in [[1932]], creating bread using stone-ground flour, [[Yeast_%28baking%29|natural fermentation]] and a wood-fired oven. Lionel took over the bakery in [[1970]], continuing the traditional methods. Poilâne is most famous for a round, two-[[kilogram]] whole-wheat [[sourdough]] country bread referred to as a ''miche'' or ''pain Poilâne''. In addition to ''miches'', the Poilâne bakery offers [[rye]] bread, raisin bread, nut bread, Punitions ([[shortbread]] cookies), and an assortment of pastries to its clients. Poilâne is perhaps the most famous name in the baking industry today. |
||
Poilâne mastered his single product and trained his apprentices in the physical baking process, which he believed to be the most important aspect of his vision. He believed as much of the work as possible should be done by hand, by one person taking responsibility for |
Poilâne mastered his single product and trained his apprentices in the physical baking process, which he believed to be the most important aspect of his vision. He believed as much of the work as possible should be done by hand, by one person taking responsibility for their loaves from start to finish. Lionel Poilâne laid the basis of a concept he called "retro-innovation"; combining the best of traditional elements together with the best of modern developments. The only deviation from his father's original formula was machine kneading, saving hours of work for his bakers. |
||
''Pain Poilâne'' is produced in the [[Latin Quarter]] of [[Paris]] where it is sold at the original ''boulangerie'' on ''rue du Cherche-Midi''. A second Paris bakery on ''boulevard de Grenelle'' is located in the [[XVe_arrondissement|15e arrondissement]]. The worldwide demand for Poilâne bread is met in a facility located in [[Bièvres]] which was built in the [[1980s]]. The Bièvres bakery produces around 15,000 loaves per day in 24 wood-burning ovens which are exact replicas of the ovens used at the Paris locations. These loaves are shipped worldwide. The firm opened a facility in [[London|London's]] [[Belgravia]] district in [[June]] [[2000]]. |
''Pain Poilâne'' is produced in the [[Latin Quarter]] of [[Paris]] where it is sold at the original ''boulangerie'' on ''rue du Cherche-Midi''. A second Paris bakery on ''boulevard de Grenelle'' is located in the [[XVe_arrondissement|15e arrondissement]]. The worldwide demand for Poilâne bread is met in a facility located in [[Bièvres]] which was built in the [[1980s]]. The Bièvres bakery produces around 15,000 loaves per day in 24 wood-burning ovens which are exact replicas of the ovens used at the Paris locations. These loaves are shipped worldwide. The firm opened a facility in [[London|London's]] [[Belgravia]] district in [[June]] [[2000]]. |
||
Line 9: | Line 9: | ||
Lionel's brother Max Poilâne operates his own ''boulangeries'' in Paris. |
Lionel's brother Max Poilâne operates his own ''boulangeries'' in Paris. |
||
==External |
==External link== |
||
* [http://www.poilane.fr/ |
* [http://www.poilane.fr/ Official Website] |
||
[[Category:Breads|Poilâne]] |
|||
[[Category:French_businesspeople|Poilâne, Lionel]] |
|||
[[Category:2002 deaths|Poilâne, Lionel]] |
|||
[[Category:Aviators_who_died_in_crashes|Poilâne, Lionel]] |
Revision as of 21:02, 25 March 2005
Lionel Poilâne (?? 1945 – October 31, 2002) was a French boulanger (artisan baker) and entrepreneur whose commitment to crafting quality bread earned him prestige throughout the world. His father Pierre Poilâne started a baking business in 1932, creating bread using stone-ground flour, natural fermentation and a wood-fired oven. Lionel took over the bakery in 1970, continuing the traditional methods. Poilâne is most famous for a round, two-kilogram whole-wheat sourdough country bread referred to as a miche or pain Poilâne. In addition to miches, the Poilâne bakery offers rye bread, raisin bread, nut bread, Punitions (shortbread cookies), and an assortment of pastries to its clients. Poilâne is perhaps the most famous name in the baking industry today.
Poilâne mastered his single product and trained his apprentices in the physical baking process, which he believed to be the most important aspect of his vision. He believed as much of the work as possible should be done by hand, by one person taking responsibility for their loaves from start to finish. Lionel Poilâne laid the basis of a concept he called "retro-innovation"; combining the best of traditional elements together with the best of modern developments. The only deviation from his father's original formula was machine kneading, saving hours of work for his bakers.
Pain Poilâne is produced in the Latin Quarter of Paris where it is sold at the original boulangerie on rue du Cherche-Midi. A second Paris bakery on boulevard de Grenelle is located in the 15e arrondissement. The worldwide demand for Poilâne bread is met in a facility located in Bièvres which was built in the 1980s. The Bièvres bakery produces around 15,000 loaves per day in 24 wood-burning ovens which are exact replicas of the ovens used at the Paris locations. These loaves are shipped worldwide. The firm opened a facility in London's Belgravia district in June 2000.
On October 31, 2002, Lionel Poilâne was killed when the helicopter he was piloting crashed into the Bay of Cancale off the coast of Brittany. The passengers, Poilâne's wife Iréna and their dog, also died in the crash. Poilâne was survived by his daughter Apollonia who now runs the enterprise.
Lionel's brother Max Poilâne operates his own boulangeries in Paris.