Lionel Poilane was born in a family of bakers and after his father retired, he took charge of the bakery. Instead of continuing the trends that his father and every French baker had set before him, he became obsessed with doing something different.
Lionel started studying bread cook books to develop a brand new and remarkable receptive for his breads. He set aside the French Baguette which is actually not so French – in fact, it is a recent important from Vienna.
He began making his sour-dough breads with just flour, water, sea salt and baked them in a wood-fired oven. He also refused to hire bakers claiming that their habits are way too many to unlearn. Instead, he hired young apprentices that could learn from scratch and make a career of baking breads a la Poilane.
As you may have guessed it, most of the French establishments revolted against Lionel, calling him a rebellious hack who frowned on a long-standing tradition of baking breads that was renowned throughout the world.
But the incredible quality and unforgettable taste of the breads spread and Lionel’s relentless passion to develop a remarkable product came out on top.
Today, virtually all the restaurants in Paris carry the Poilane bread. People travel the world to stand in a long line to purchase a Poilane loaf of bread.
Just this year, Lionel has sold over 10 million Dollars worth of bread.
Conclusion
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