Lionel Poilane

At 57 years old, Lionel Poilane physical status not available right now. We will update Lionel Poilane's height, weight, eye color, hair color, build, and measurements.

* Lionel Poilâne (June 10, 1945 – October 31, 2002), a French baker and entrepreneur whose dedication to making quality bread earned him international fame. * Pierre Poilâne's father, Pierre Poilâne, started a baking business in 1932, making bread using stone-ground flour, natural fermentation, and a wood-fired oven. * Lionel took over the bakery in 1970, keeping the traditional methods. Poilâne is best known for a round, two-kilogram sourdough country bread also known as a miche or pain Poilâne. This bread is often thought of as whole wheat flour, but in truth, it is not: the flour used is mainly so-called grey flour of 85% extraction (meaning that some but not all of the wheat bran is retained). The dough also contains 30% spelt, an ancestor of wheat, according to Poilâne's own website. The Poilâne bakery sells rye bread, raisin bread, nut bread, Punitions (shortbread cookies), and a variety of pastries in addition to michel. Poilâne is one of the baking industry's most common terms today. Poilâne mastered his single product and trained his apprentices in the physical baking process, which he regarded as the most significant of his design. * He believes that most of the work should be done by hand by one person who is in charge of their loaves from start to finish. Lionel Poilâne introduced a concept he referred to as "retro-innovation"; combining the best of traditional elements with the finest of modern innovations. * Machine kneading was the only deviation from his father's original recipe, saving his bakers hours of labor. In 1993, he was knighted as a Knight of the National Order of Merit for contributions to the economy. Pain Poilâne is made in the capital of Paris's Latin Quarter, where it is available at the original boulangerie on rue du Cherche-Midi. In the 15th arrondissement, a second Paris bakery on boulevard de Grenelle is located. * In a Bièvres factory that was built in the 1980s, the worldwide demand for Poilâne bread is overwhelming. * The Bièvres bakery is a bakery that bakes 15,000 loaves per day in 24 wood-burning ovens that are exact recreations of the ovens used at the Paris bakeries. These loaves are available around the world. * In June 2000, the company opened a Belgravia factory in London's Belgravia district. Lionel Poilâne was killed while the helicopter he was piloting crashed into Cancale's bay off the coast of Brittany on October 31, 2002. * The passengers, as well as Poilâne's wife Iréna and their dog, died in the crash. * Athena and Apollonia, who now run the company, were the survivors of Poilâne. Apollonia is a graduate of Harvard University. Max Poilâne, Silvane's brother, started his own bakery, opening his own. There are three Max Poilâne bakery locations in Paris. Bread lovers disagree over which baker makes the best bread, though Lionel's bread is more popular outside of Paris.

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