How I Got Here with baker and Poilâne CEO Apollonia Poilâne

How I Got Here: Apollonia Poilâne

By James McAllister

Apollonia Poilâne is a third-generation baker and CEO of Poilâne, which operates a handful of bakeries and restaurants across Paris and London.

Using your loaf: In its December 2012 issue, Restaurant magazine takes a look at restaurants that have become experts at baking bread

Restaurant magazine investigates how to make dough from bread

By Peter Ruddick

How can restaurants source good-quality bread? Is it sustainable for chefs to bake their own, what should you serve it with and is there money to be made from a freshly-baked loaf? Restaurant magazine posed just those questions for the latest issue.


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