Rye Bread and Two Terrines


In a nutshell: Flavour-packed rye bread that is perfect toasted or simply sliced and topped with these two delicious Stepahen Reynaud French terrines.

This excellent Rye Bread (Pain de Siegle) loaf is made with rye flour and Poilâne's natural sourdough starter. Each loaf is hand-crafted and baked in their wood-fired stone ovens. Perfect with these two delicious Stephane Reynaud terrines as an instant TV supper or starter. 

Details: 900g Rye bread loaf + Stephane Reynaud Roe Deer, Juniper & Blackcurrant Terrine 200g + Stephane Reynaud Rabbit, Chorizo & Coriander Terrine 200g

About Poilâne
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.”