In a nutshell: Fanciful and fun savoury forks and sweet spoons both perfect for the Apero hour or afternoon tea.
The sweet spoons are hand-made with flour, butter, eggs and a little sugar. Perfect for serving with tea or coffee or adding with your desserts and puddings.
The savoury forks are hand-made with rye flour butter, eggs, a little parmesan, Guerande sea salt and black pepper. Perfect for dipping into a bowl of hummus or taramasalata during the Apero hour!
These pure butter biscuits are part of the history of the Maison Poilâne. Since their creation, the recipe for their dough has remained unchanged and they are a popular Parisian pleasure.
Details: Each pack contains 16 individually wrapped 'Forks' and 'Spoons'. No additives or preservatives.
Long before the urban bread revolution and the rise of the high street bread chains came along, there was Poilâne. Created in 1932 by Pierre Poilâne, this celebrated Parisian bakery has stood the test of time by preserving the purity of its ingredients and making the highest quality sourdough breads and other baked goods in its wood-fired ovens. Pierre retired in the 1970’s and his son, Lionel, then in his mid-twenties, took over and revolutionised the family business by also selling their breads though a network of other stores and restaurants around Paris; all proudly displaying the sign “Ici, pain Poilâne”( ‘Here, Poilâne bread’) almost as a badge of honour. Quite simply, at a time when bad bread was increasingly being eaten even by the French, he was practising and preaching the sourdough gospel. His passion for bread was legendary and some of us were lucky enough to be invited into his inner sanctum above the bakery where he had amassed an enviable library of books on the subject.
Then, tragedy struck on 31st October 2002 when both Lionel, and his wife Irena, were killed when he crashed his helicopter in a thick fog into the sea off the Brittany coast. Aged eighteen, his daughter Apollonia took over and has preserved and expanded the family business globally whilst still staying true to its founding principles—making high-quality bread for all—and in creatively joining the arts of both living and eating well. Three Poilâne generations - Pierre, Lionel, and Apollonia - have followed in each other’s footsteps, each driven by the same purpose and mantra: to offer breads made from diverse grains and slow fermentation, prioritizing quality over quantity.
As Alice Waters says: “The Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy.”