APOLLONIA POILANE, the 35-year-old CEO of Poilane, has been baking since she was a teenage apprentice. Besides supplying the Elysee Palace and 2,000 Parisian restaurants and retailers with bread, Poilane ships to 40 countries daily. She lives in Paris, France.
"In many ways, the good bread we have now in the United States
exists thanks to Poilane. Poilane bakery and the Poilane family
have revolutionized the way we think about bread, and it is deeply
important that we preserve and learn from their legacy."
--Alice Waters, from the foreword
"Poilane... the P stands for Poilane, but it could also stand
--Martha Stewart "Apollonia is bread roylaty. This is the book that all of us who care about bread--readers, bakers, bread buyers, bread eaters, and bread appreciators--want to read."
--Dorie Greenspan "I will never forget the first time I stepped into Poilane bakery. It was 1971, and my heart skipped a beat. You open the door off rue du Cherche-Midi and you're home--it's a home where fresh bread and apple starts are just coming out of the oven."
--Ina Garten "Apollonia Poilane is the fierce defender of a magical tradition and also a brave innovator for a new era. And now she has created a book that belongs in the kitchen of every baker (and every eater) who cares about quality, joy, and terroir."
--Seth Godin, author, This is Marketing "More surprising, however, is that this is not a wonky book, written by one master baker for other master bakers. Rather it's a gentle, user-friendly cookbook that provides recipes which are sometimes utterly, beautifully simple."
--The Los Angeles Times