I’m fermenting so many things at home, thanks to the pandemic. I believe we should go back to the “old” ways of eating, so this fermenting Poilane bread totally fits. Thanks for the tour!
This is absolutely magnificent and significant. I truly think this is one of the most important videos you’ve ever made. Bravo. Thanks so much to Apollonia and Sandeep for opening the doors to you and Puxan. ❤️
It was six years ago when my wife and I were last in Paris and made our first visit to Poilâne. Such bread remains an inspiration to us as home bakers. The Poilâne loaf we bought that day sustained us (along with some sausage from the market) for several days as we journeyed from Paris to Barcelona. Thank you for giving us an even greater appreciation for this bakery.
As a bakers son I absolutely loved this vlog! The story behind the bread was fascinating. Also check that marvellous old oven. Brought back memories of 4:30 am starts with my dad back in the day ! And that back room was awesome ! I’ll keep coming back to this vid! Thanks Jay ‘
It won’t show up in your views count, but this one is gonna be enjoyed over and over again by me and many others, no doubt. I wanted to know so much more, like about the simmering water in the oven, how much flour is used daily, the number of loaves produced every year.... I think this might be your best video yet, sir!
The simmering water in the oven is the source of steam for the oven. It is heated through the mouth that is used to light up the oven itself (a gueulard)!
Jay you’re killing me. I just placed my bread order. That 10lbs added during confinement is going up up and away. All kidding aside, thanks for sharing.
Poilane bakery is incredible. I had a chance to go to the store in Paris. I had no idea the giant oven was downstairs. There was a very nice French woman, middle aged with glasses, who understood my high school level French. Everything in the store was so warm and rustic, everything in earth tones of beige and camel and brown, from the paintings to the wood shelves to the rustic breads themselves. If I remember correctly, I bought a quarter loaf of the "miche" bread which is that signature round loaf. The bread had a very rustic crunchy exterior with rustic traces of ash and flour. The interior was chewy and flavorful, not a super sour taste but a very pleasant sourdough bread taste. The bread is not fluffy but very chewy and robust and hearty. It has a real depth of flavor. Also they had these cookies in the shape of little spoons which where amazing! The bread chandelier is so great. It really is a very delicious earthy rich deeply flavored rustic bread!!
Fantastic! Historical. Contemporary. You've created a brilliant piece to serve as many things. An illustration of your talent for bringing people together, for creating a tourism/marketing tool, and for encouraging economic participation from your viewers.
I always wondered why "French bread" is associated with the baguette. When I worked in a Chambres d'hôtes in the Limosin - I discovered that the French ate only the crust and took out the centre treating it like a crispbread. My job was going and getting the fresh bread in the morning and in the afternoon as it didn't keep. I also learnt about making French Toast (Pain perdu) as a dessert on a regular basis. Sourdough bread to me is more German because I associate it with German baked goods where you have a choice of many many different sourdough loaves.
I’ve had the bread delivered from France and received the next day. It was as wonderful as when I’ve had it in person. Such an interesting story. Thank you.
Jay ...This is the best yet ..I have been to Poilâne .. I thoroughly enjoyed the story. Please Please more more like this !! There's sooo many stories like this in Paris !!.. more stories like this can be an award-winning RUclips accomplishment.....AWESOME!!
I love everything about this vlog! The local culture, the history, the art, that wonderful weirdo Salvador Dali, the linking of baking in the pandemic to a kind of cultural instinct if you will, the flagrant use of "one hundred percent" an expression of which I've become very fond, and to top it off a doggo. * chef's kiss * Awesome stuff, Jay, am now very tempted to ship bread from Paris to Vancouver Canada for nostalgia reasons.
Such a wonderful video and bakery! I hope some of my sentiments can find their way to Apollonia. I have been a few weeks into taking Apollonia's Sourdough Master Class. I have been baking sourdough at home for about 5 years, now, so my home is full of yeast and her starter has grown beautifully for me! I am thrilled with the beautiful bread that I am making, now with the guidance of her wonderfully articulate and creative class. I just purchased a small stone mill and am about to mill my own flour...I am so grateful for the wonderful taste, history and as you have so beautifully said, generations of sourdough bread and breadmaking shared by Apollonia and her lovely family's legacy! Lol! I must ask...Apollonia...how do you keep such a trim, lovely figure, with all this wonderful bread!!!??? Thank you for all you share!
This piece brought me such joy. I have enjoyed your channel for a couple of years. Paris is my soul city: I live in the little town (500 people) where I grew up. But forever, I have yearned for Paris. Dunno why. In the past 45 years, I have visited ten times. I would live there, but I can’t bring my books. Your channel feeds my hunger. I know Appolonia’s story, & So admire her. Thanks for sharing it. Keep sharing your journey through this city! ❤️👌🏻👏🏻👍🏻
Thank you for this vlog! Made me realise how we’ve taken bread for-granted over the century. Here in Pakistan, we have bread for breakfast. Because it’s light, serves as a good starter for the day, and it’s fulfilling but doesn’t keep you completely sated till lunch time. It’s fascinating to me how back in the day artists used bread to keep their stomachs filled for a day’s worth of work and not as something that would only serve as a starter for the day
I have been grieving that I will not wake up in Paris on my birthday in November. Now, I will order bread and relish every morsel. If only I could get my favorite chocolate, all would be nearly ok :). Thank you for this fab experience.
Oh my I want some of that bread. Incredible story and how this bread is a treasure. Good bread making is a lost art. They keep it alive. Bravo to this family.
That was fantastic! Like a lot of people, I knew of Poilâne from the Barefoot Contessa and David Lebovitz. I knew her story about how she came to run the bakery. I love that you got to inside of the bakery and tell it’s story. ❤️❤️❤️
I started baking sourdough a few years ago and have become obsessed. My wife and I are going to Paris in January and I am looking forward to visiting Poilane more than the Eiffel Tower or the Louvre!
Merci Jay for your wonderful enthusiasm and curiosity. It's a treat to share our bread with you and with all those who may see your work. "A culture that become a civilization" rings true for us. À Bientôt - Rascal & your "co-pains" @ Poilâne
Thanks Jay! That was really interesting. A few years back I made a point of going there on my last day in Paris, so I could bring some bread back to London. Now you're telling me that I can have it delivered to my door. You've made my day! Nice jacket by the way.
What a treat this was to watch! I went down the rabbit hole of reading further about this bakery and the brilliant Apollonia who offered such an interesting history in your video. This was excellent- thanks Jay!!
This was fantastic. I get melancholy about missing our May trip to Paris but now I have a new place to see when we are finally able to go. I’m am also so very grateful to have an incredible local bakery so close where I can get bread made with the same care and passion. And dare I say my local bakery in little ol’ Oxford N.C. makes the best croissants I have ever had including the few I’ve had in Paris. I will need to test that thought when we finally make it to Paris!
Such an interesting video. I loved hearing the history of the bakery and how they acquired their artwork. Will definitely add Poilane to my list of stops when we are allowed to travel again.
Wow fantastique. Je vis maintenant à Ottawa(Canada) mais j’habitais autrefois dans le 7ème arrondissement. Je passais souvent chez Poîlane. Tellement incroyable et génial de savoir qu’Apollonia ait repris le commerce de ses parents. Depuis le confinement, je me suis mise à faire mon pain au levain. Je ferai n,importe quoi pour gouter à leur pain maintenant que je comprends mieux le processus du starter etc...Je viens d’apprendre qu’ils livrent le pain ? Vraiment?
No Parisian would understand the notion of sourdough bread being distinct from bread. That’s an American thing, where traditional bread is somehow different. Off to refresh my levain, I am inspired...
I just learned about her and her bakery this past week. Listening to them talk about the bakery, it's history and the bread makes me understand why she stands out as a baker to me!
Not sure how I missed this one from when it was first posted, but have to say I love seeing an artist’s process - and make no mistake these bakers are artists. Such a cool inside look, Jay...thanks for posting this!
Jay, This video was the best! I've been baking sourdough since March 2020 (wish I could intern @ Polaine) and am never going back to "loaf pan" bread. This reinforced what I do, except I didn't understand their starter process. But, maybe I'll watch again and again, and experiment a little. Very enjoyable visit. Thank you!
Basically they save an entire portion of dough, so like a whole loaf's worth, which they use immediately as the starter for the next batch. It took me a couple of tries to understand what was going on too 😆
I flew from LA to SF in the mid-1970s to see a friend in a play there and in the SF Airport Concourse was a huge display of Lionel Poilâne baked goods in glass display cabinets with descriptive posters explaining all. The myriad scuptural shapes of the loaves made me think at the time: Give us this day our daily art. Apollonia ought to be considered a national treasure for having carried on with such quiet determined resolve.
Poilâne is a Mecca for bread enthusiasts. There are details seen in this video that I haven’t noticed elsewhere. I’d die to go here and taste their country loaf!
Thank you, Jay, for this deeper dive into not only bread but the tradition. I don't drink so I only got two of the holy trinity but the richness of that sourdough is still fresh in my mind. Well done!
making bread is so relaxing and beautiful!! a love language. I'm so glad I found this documentary, thank you! I want to take Apollonia's masterclass too ❤️
Oh my goodness....I can smell the 🥖 🍞 all the way from NYC🥰 Thank you for the great tour! I hope to visit the bakery someday. For now I’ll order online😍
LOVED THIS STORY. Great video for today. All of yours are good.. but Need more like this one... I cant wait to go there when I get back to Paris... lots of wonders to explore
Yes, this was delightful torture for a bread fanatic! Last time I was in Paris I stayed in the 6th and I definitely want to go back and will visit Poilane! Yum! ❤️
That multi-purpose room with the art was mentioned early in their cookbook, so I found this video. That's a very special room, bucket list material even.
Loved this video! I always enjoy your behind the scene videos with makers! This was rich in history. I can’t wait to try a loaf. I think I will wait until I have the pleasure of visiting Paris again.
Loved this! Probably one of my favourite vlogs from you, it was fascinating thank you Jay! Lovely to have you back too after such an awful incident, hope all is well in beautiful Paris!
This was SO COOL! I loved hearing the history behind this bakery, it always makes connecting to the food better when you know the story of its creation. I love the reverence the French have for bread; as an American, reverence for crafting food is sorely lacking here and I wish we would practice that. I miss french bread :(
I am definitely missing French baked goods! This is really cool! I love the connection to the artists in the past. Fascinating. Thanks for the behind the scenes look Jay!! PS: Great to see Puxan as well. 😁 ~Pam
Wish we had shops in U.K that make fresh bread like France we have big stores that do it not same if you have ever been to France and had real french bread u missisng life has thy say
Which is exactly history is important, and why 'we' don't understand the reasons why the 'American' demolish buildings instead of keeping them alive. And maybe that is why you like Paris, and why Amsterdam still has bicycles handed down to the next generation. It is a different mindset.
Yes it is different thinking and there is always history behind how values in a culture develop. I wish my European family understood this, it would make family get-togethers more enjoyable.
As an American, it sickens me seeing the history that's destroyed all the time for "progress" here. What progress? The kind that falls apart into a heap of shit a few years later?
This is either the greatest story of a bakery in Paris or Bansky level contemporary art: A fake bakery with a fake history, and really cool art that was made last year. Either way, really cool.
@@JaySwanson spent a fortune on shipping to VA but just ordered two loaves. An pricey but wonderful surprise for my mom (1 loaf for her and one for me). My mom is French so she is going to be beside herself !! I can’t wait to get the call when it arrives on her door step. Thanks to you I had no idea they sent globally. Can’t wait for a slice toasted with some French butter. YUM!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
Apollonia lost both her parents at the age of eighteen. In spite of her grief, she saved their business. I have admired her ever since.
Hats off to her! She is amazing!
You knocked it out of the park today Jay - really professional docu-vlog.
Theres a french bakery here in N colorado. The owner worked at poilane many years ago. We visited poilane on May day 2018. Amazing sourdough!
Aha, cool! Is he in fact a frenchmen, or is he an american that worked there and moved back and started a bakery?
I’m fermenting so many things at home, thanks to the pandemic. I believe we should go back to the “old” ways of eating, so this fermenting Poilane bread totally fits. Thanks for the tour!
and living, on a much smaller scale
This is absolutely magnificent and significant. I truly think this is one of the most important videos you’ve ever made. Bravo. Thanks so much to Apollonia and Sandeep for opening the doors to you and Puxan. ❤️
What is Sandeep’s role in the business?
@@fasaja7489 don’t ask
It was six years ago when my wife and I were last in Paris and made our first visit to Poilâne. Such bread remains an inspiration to us as home bakers. The Poilâne loaf we bought that day sustained us (along with some sausage from the market) for several days as we journeyed from Paris to Barcelona. Thank you for giving us an even greater appreciation for this bakery.
So good! I'm glad I could share a bit =D
As a bakers son I absolutely loved this vlog! The story behind the bread was fascinating. Also check that marvellous old oven. Brought back memories of 4:30 am starts with my dad back in the day ! And that back room was awesome ! I’ll keep coming back to this vid! Thanks Jay ‘
Possibly, the most refreshing video I have ever seen on RUclips. Excellent!!!
Thanks!
It won’t show up in your views count, but this one is gonna be enjoyed over and over again by me and many others, no doubt. I wanted to know so much more, like about the simmering water in the oven, how much flour is used daily, the number of loaves produced every year.... I think this might be your best video yet, sir!
There was so much more to tell! I could have easily made an hour long video about everything going on in there - it was so cool
The simmering water in the oven is the source of steam for the oven. It is heated through the mouth that is used to light up the oven itself (a gueulard)!
'the number of loaves produced every year.'
15,000 loaves per day x 365 = 5,475,000 loaves per annum less days off.
May be my favorite vlog from you. Apollonia is extremely informative and you just let her lead the conversation. Very well done.
Jay you’re killing me. I just placed my bread order. That 10lbs added during confinement is going up up and away. All kidding aside, thanks for sharing.
wow this is bakery on another level. Artisanal bakery! Love the paintings n the stories. She speaks n explains well! Great video.
Jay this is one of the best videos that you ever posted. Merci
Glad you think so! 😎👍
Poilane bakery is incredible. I had a chance to go to the store in Paris. I had no idea the giant oven was downstairs. There was a very nice French woman, middle aged with glasses, who understood my high school level French. Everything in the store was so warm and rustic, everything in earth tones of beige and camel and brown, from the paintings to the wood shelves to the rustic breads themselves. If I remember correctly, I bought a quarter loaf of the "miche" bread which is that signature round loaf. The bread had a very rustic crunchy exterior with rustic traces of ash and flour. The interior was chewy and flavorful, not a super sour taste but a very pleasant sourdough bread taste. The bread is not fluffy but very chewy and robust and hearty. It has a real depth of flavor. Also they had these cookies in the shape of little spoons which where amazing! The bread chandelier is so great. It really is a very delicious earthy rich deeply flavored rustic bread!!
Fantastic! Historical. Contemporary. You've created a brilliant piece to serve as many things. An illustration of your talent for bringing people together, for creating a tourism/marketing tool, and for encouraging economic participation from your viewers.
I always wondered why "French bread"
is associated with the baguette.
When I worked in a Chambres d'hôtes
in the Limosin - I discovered that
the French ate only the crust
and took out the centre
treating it like a crispbread.
My job was going and getting the fresh bread
in the morning and in the afternoon
as it didn't keep.
I also learnt about making
French Toast (Pain perdu)
as a dessert on a regular basis.
Sourdough bread to me is more German
because I associate it with German baked goods
where you have a choice of many many different
sourdough loaves.
I’ve had the bread delivered from France and received the next day. It was as wonderful as when I’ve had it in person. Such an interesting story. Thank you.
This was so beautifully done! Thank you for a video on the beautiful and important art of breadmaking.
Jay ...This is the best yet ..I have been to Poilâne .. I thoroughly enjoyed the story. Please Please more more like this !! There's sooo many stories like this in Paris !!.. more stories like this can be an award-winning RUclips accomplishment.....AWESOME!!
I love everything about this vlog! The local culture, the history, the art, that wonderful weirdo Salvador Dali, the linking of baking in the pandemic to a kind of cultural instinct if you will, the flagrant use of "one hundred percent" an expression of which I've become very fond, and to top it off a doggo. * chef's kiss *
Awesome stuff, Jay, am now very tempted to ship bread from Paris to Vancouver Canada for nostalgia reasons.
Haha - the best kind of reason to ship bread around the globe ;D Thank you!
Such a wonderful video and bakery! I hope some of my sentiments can find their way to Apollonia. I have been a few weeks into taking Apollonia's Sourdough Master Class. I have been baking sourdough at home for about 5 years, now, so my home is full of yeast and her starter has grown beautifully for me! I am thrilled with the beautiful bread that I am making, now with the guidance of her wonderfully articulate and creative class. I just purchased a small stone mill and am about to mill my own flour...I am so grateful for the wonderful taste, history and as you have so beautifully said, generations of sourdough bread and breadmaking shared by Apollonia and her lovely family's legacy! Lol! I must ask...Apollonia...how do you keep such a trim, lovely figure, with all this wonderful bread!!!??? Thank you for all you share!
This piece brought me such joy. I have enjoyed your channel for a couple of years. Paris is my soul city: I live in the little town (500 people) where I grew up. But forever, I have yearned for Paris. Dunno why. In the past 45 years, I have visited ten times. I would live there, but I can’t bring my books. Your channel feeds my hunger. I know Appolonia’s story, & So admire her. Thanks for sharing it. Keep sharing your journey through this city! ❤️👌🏻👏🏻👍🏻
I'm glad I can share a bit of it with you! And for sure, she's fantastic. I'm really lucky to get the chance to know her a bit =)
Thank you for this vlog! Made me realise how we’ve taken bread for-granted over the century. Here in Pakistan, we have bread for breakfast. Because it’s light, serves as a good starter for the day, and it’s fulfilling but doesn’t keep you completely sated till lunch time. It’s fascinating to me how back in the day artists used bread to keep their stomachs filled for a day’s worth of work and not as something that would only serve as a starter for the day
One of your best videos! I visited Poilane both times I’ve been to Paris and can’t imagine not visiting any time I return.
Glad you enjoyed it! And for sure, it's a great spot to visit every time!
I have been grieving that I will not wake up in Paris on my birthday in November. Now, I will order bread and relish every morsel. If only I could get my favorite chocolate, all would be nearly ok :). Thank you for this fab experience.
I'm sorry about that - I hope the bread makes some small difference in the end. They put so much into it! =D
That lady gave a great tour and talk, "bread, wine & cheese the holy trinity of France" brilliant, nice vid as usual Jay
What a wonderful video that made me enjoy this bakery in France.
Absolutely loved this story. You've tempted me to order some beautiful bread.
Oh my
I want some of that bread. Incredible story and how this bread is a treasure. Good bread making is a lost art. They keep it alive. Bravo to this family.
Glad you enjoyed it!
That was fantastic! Like a lot of people, I knew of Poilâne from the Barefoot Contessa and David Lebovitz. I knew her story about how she came to run the bakery. I love that you got to inside of the bakery and tell it’s story. ❤️❤️❤️
This was great, just love visiting bakeries and hearing about the old ways of baking and keeping up traditions. Thank you all!
I started baking sourdough a few years ago and have become obsessed. My wife and I are going to Paris in January and I am looking forward to visiting Poilane more than the Eiffel Tower or the Louvre!
Merci Jay for your wonderful enthusiasm and curiosity. It's a treat to share our bread with you and with all those who may see your work. "A culture that become a civilization" rings true for us. À Bientôt - Rascal & your "co-pains" @ Poilâne
This was a wonderful story to both see and hear! Thanks for bringing it to us Jay!
Fantastic video. So much history connected with this bakery and their family. Will be ordering bread since travel is out of the question right now.
Awesome! I hope it gets to you quickly!
I so loved this video Jay. What a great story. I think I enjoyed this video the most of all of your videos I have watched.
Well done.
Thanks!
Really interesting video. This is another place I will be heading to when I finally head back to Paris from the U.S.
Very good vlog. Truly enjoyed the tour, the history, the baking process, all of it! Keep these type of videos coming!
Thank you! Will do!
Those butter cookies!!! Brought some back to give to friends...let's just say friends never got them.
The recipe for the Punition cookies Is on the web. Dorie Greenspan has one in her books.
Thanks Jay! That was really interesting. A few years back I made a point of going there on my last day in Paris, so I could bring some bread back to London. Now you're telling me that I can have it delivered to my door. You've made my day! Nice jacket by the way.
Jay what a awesome video! nothing like baked goods from Paris. its the best!
What a treat this was to watch! I went down the rabbit hole of reading further about this bakery and the brilliant Apollonia who offered such an interesting history in your video. This was excellent- thanks Jay!!
Great one Jay! Thanks and will order this delicious bread. Thank for sharing man.
Amazing! It was already one of my favourites but with this video, now I love it even more! An incredible traditional bakery! It's a love!
Thank you so much!
This was fantastic. I get melancholy about missing our May trip to Paris but now I have a new place to see when we are finally able to go. I’m am also so very grateful to have an incredible local bakery so close where I can get bread made with the same care and passion. And dare I say my local bakery in little ol’ Oxford N.C. makes the best croissants I have ever had including the few I’ve had in Paris. I will need to test that thought when we finally make it to Paris!
Such an interesting video. I loved hearing the history of the bakery and how they acquired their artwork. Will definitely add Poilane to my list of stops when we are allowed to travel again.
Please do! It's well worth it =D
Wow fantastique. Je vis maintenant à Ottawa(Canada) mais j’habitais autrefois dans le 7ème arrondissement. Je passais souvent chez Poîlane. Tellement incroyable et génial de savoir qu’Apollonia ait repris le commerce de ses parents. Depuis le confinement, je me suis mise à faire mon pain au levain. Je ferai n,importe quoi pour gouter à leur pain maintenant que je comprends mieux le processus du starter etc...Je viens d’apprendre qu’ils livrent le pain ? Vraiment?
No Parisian would understand the notion of sourdough bread being distinct from bread. That’s an American thing, where traditional bread is somehow different. Off to refresh my levain, I am inspired...
I just learned about her and her bakery this past week. Listening to them talk about the bakery, it's history and the bread makes me understand why she stands out as a baker to me!
That was fascinating and that shop was so beautiful and cozy it is like being in the bread.
Exactly like that haha
Not sure how I missed this one from when it was first posted, but have to say I love seeing an artist’s process - and make no mistake these bakers are artists. Such a cool inside look, Jay...thanks for posting this!
Jay, This video was the best! I've been baking sourdough since March 2020 (wish I could intern @ Polaine) and am never going back to "loaf pan" bread. This reinforced what I do, except I didn't understand their starter process. But, maybe I'll watch again and again, and experiment a little. Very enjoyable visit. Thank you!
Basically they save an entire portion of dough, so like a whole loaf's worth, which they use immediately as the starter for the next batch. It took me a couple of tries to understand what was going on too 😆
@@JaySwanson Thank you for the explanation. I thought that's what they said, but I figured I misheard them. I may try it someday.
Love this! Such amazing history to that space, I particularly love the spiral staircase and provenance
It's super cool
This was incredibly interesting. That chandelier was amazing. Good to see Puxan.
He's the real star as always 🌟
Wow! So cool!! What a beautiful place!
I flew from LA to SF in the mid-1970s to see a friend in a play there and in the SF Airport Concourse was a huge display of Lionel Poilâne baked goods in glass display cabinets with descriptive posters explaining all. The myriad scuptural shapes of the loaves made me think at the time: Give us this day our daily art. Apollonia ought to be considered a national treasure for having carried on with such quiet determined resolve.
Poetry, Jay. Poetry. A wonderful sequence, thank you.
Many thanks!
Wow, I enjoyed watching this so much. Definitely want to visit this bakery myself if I get the chance to visit Paris in the near future!
This video was a love letter. Thank you.
Poilâne is a Mecca for bread enthusiasts. There are details seen in this video that I haven’t noticed elsewhere. I’d die to go here and taste their country loaf!
I wish I could have done an hour-long version! It was so fun
Best episode so far! Great shots of the bakery, I'm gonna have to order some of that bread!!
Thanks! And for sure, it's so good
Sublime video presentation. Bread is life. I grew up with homemade bread. I love great bread, along with some French butter. Cheers Jay! 😎
Really enjoyed that story so much Jay. Thank you so much.
Glad you enjoyed it!
Thank you, Jay, for this deeper dive into not only bread but the tradition. I don't drink so I only got two of the holy trinity but the richness of that sourdough is still fresh in my mind. Well done!
making bread is so relaxing and beautiful!! a love language. I'm so glad I found this documentary, thank you! I want to take Apollonia's masterclass too ❤️
Thank you!
What an absolutely fabulous film.
Oh my goodness....I can smell the 🥖 🍞 all the way from NYC🥰 Thank you for the great tour! I hope to visit the bakery someday. For now I’ll order online😍
LOVED THIS STORY. Great video for today. All of yours are good.. but Need more like this one... I cant wait to go there when I get back to Paris... lots of wonders to explore
Love it! Looking forward to having some bread when we can come to Paris
Incredible video today! Paris has most Incredible bakeries 🥐🥖🍞
What a wonderful and beautifully made video 💕I wanted to see the lunch 😉 Thanks Jay!
What a wonderful step back into the history and art of bread making. Fascinating and just so beautifully narrated. Thank you, Jay!
this video is so important, thank you.. I didn’t quite get their starter philosophy, that they explain at the end (because of the noise)..
Yes, this was delightful torture for a bread fanatic! Last time I was in Paris I stayed in the 6th and I definitely want to go back and will visit Poilane! Yum! ❤️
It's worth the visit! =D
As a chef, this is one of my favorite videos (well one of many). Thanks Jay for sharing!
Really interesting video Jay. I enjoyed it a lot!
That multi-purpose room with the art was mentioned early in their cookbook, so I found this video. That's a very special room, bucket list material even.
Forget the like button is there a Love button? This was great! Thanks so much!
You're the best!
I love this story!
Thank you!
What sweet passionate people they are, thanks Jay for doing this video! 😊xx
Loved this video! I always enjoy your behind the scene videos with makers! This was rich in history. I can’t wait to try a loaf. I think I will wait until I have the pleasure of visiting Paris again.
Thank you! I had a great time with them - there were so many great stories to dive into
Best video. Keep producing this type of content.
Loved this! Probably one of my favourite vlogs from you, it was fascinating thank you Jay! Lovely to have you back too after such an awful incident, hope all is well in beautiful Paris!
This.was.great...loved it! Added this to my spreadsheet of places to go on our next trip
This was SO COOL! I loved hearing the history behind this bakery, it always makes connecting to the food better when you know the story of its creation. I love the reverence the French have for bread; as an American, reverence for crafting food is sorely lacking here and I wish we would practice that. I miss french bread :(
Loved this episode!
This was great! I make sourdough and 'regular' bread, so it was especially inspiring. Thank you for this!
One of your best videos!
Glad you think so!
Fantastic video! Perfection.. I’m going to order some bread
I am definitely missing French baked goods! This is really cool! I love the connection to the artists in the past. Fascinating. Thanks for the behind the scenes look Jay!! PS: Great to see Puxan as well. 😁 ~Pam
Jay I love that scarf
Me toooooooo
I am watching this because of the tv series Northern Exposure mentioning this bakery (season 3, ep 3)
It's a good'n
Wish we had shops in U.K that make fresh bread like France we have big stores that do it not same if you have ever been to France and had real french bread u missisng life has thy say
@Lisa Elissa same here Lisa, I'd have a croissant or a pain au chocolat. I did a lot of walking, so I didn't care about the calories.
Polaine has a store in Belgravia, London.
@@beckypincalifornia1985
Thanks Becky!
Which is exactly history is important, and why 'we' don't understand the reasons why the 'American' demolish buildings instead of keeping them alive. And maybe that is why you like Paris, and why Amsterdam still has bicycles handed down to the next generation. It is a different mindset.
Yes it is different thinking and there is always history behind how values in a culture develop. I wish my European family understood this, it would make family get-togethers more enjoyable.
As an American, it sickens me seeing the history that's destroyed all the time for "progress" here. What progress? The kind that falls apart into a heap of shit a few years later?
Looking smart today!
I JUST LOVE IT!
This is either the greatest story of a bakery in Paris or Bansky level contemporary art: A fake bakery with a fake history, and really cool art that was made last year. Either way, really cool.
😆
Her English is amazing.
She's awesome all around
Wow this was very cool! Now I gotta order some bread
Haha, not a bad idea =D
My absolutely favorite bread !!! I couldn’t find it last year in Normandy . :((
Awwww - I hope that you find it next time you're in range!
@@JaySwanson spent a fortune on shipping to VA but just ordered two loaves. An pricey but wonderful surprise for my mom (1 loaf for her and one for me). My mom is French so she is going to be beside herself !! I can’t wait to get the call when it arrives on her door step. Thanks to you I had no idea they sent globally. Can’t wait for a slice toasted with some French butter. YUM!