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One of the marks of a Michelin star dining experience is the quality of the bread on the table. Our bread comes straight from the wood-fired ovens at Poilâne.

As a third-generation baker, Apollonia Poilâne was trained by her grandfather, Pierre Poilâne, who founded the family bakery in 1932, and her father, Lionel Poilâne, a visionary who helped the craft regain its former glory.

Since 1932, the artisanal craftsmanship remains unchanged: Poilâne loaves are always made from traditionally stone-ground wheat, a natural sourdough fermentation, shaped by hand and baked in a wood-fired oven. The proof is in the iconic P marked into the thick, aromatic crust.

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