French artisan bakery Poilâne opened a store with workshop in Wijnegem last week, only 100 meters from the new fresh food market CRU. The company also has three bakeries in Paris and 2 in London.
Wood burning oven
Poilâne manufactures bread the old-fashioned French way, with flour grinded on stone, natural fermentation based on sourdough and a wood burning oven. The bread’s recipe has not changed since it opened its very first bakery in the heart of Paris’ Saint-Germain des Prés in 1932.
The family business is now run by Apollonia Poilâne, the founder’s granddaughter. 180 people work for the company with a 13.2 million euro turnover. Between 5,000 and 8,000 round breads are shaped by hand every day and then baked in a wood burning oven. Part of that production goes abroad to some 40 countries. Poilâne’s bread was already available in Belgium with cheese master Van Tricht and Rob (in Woluwe).
Poilâne’s first Belgian bakery opened on Wednesday 25 May, on family Vervoordt’s Kanaalsite in Wijnegem. Its store will be open from Tuesday to Saturday from 6h30 to 19h and from 7h30 to 13h30 on Sunday.
