If you can get your hands on last week’s copy of The New Yorkerâwhich was the Food Issueâdefinitely do so, at least to read THIS terrific article about the young woman, Apollonia PoilÃ¢ne, who now runs the most esteemed bread maker in France: PoilÃ¢ne.
The last time I visited the bakery was during a visit to Paris three years ago with my mother and Belle. I always go to their bakery in Saint Germain des PrÃ©s for my first breakfast in the city: Arrive early because I’m jet-lagged anyway, purchase a large paper bag’s worth of hot pomme chaussons, swiftly walk to the Luxembourg Gardens, get a coffee and sit at a little table by the carousel. Magic.
The article tells how Apollonia, while only a Freshman in college, had to suddenly take over the family business when her parents were killed in a helicopter accident. I loved the piece from beginning to end, and learned much about bread and France that I didn’t know before. My favorite lines are Apollonia’s likes and dislikes (bread with meat or cheese baked inside is “F-ing” disgusting”) and the part about “pain ca-ca” (which reminded me of my Belgian grandfather because he’s the one who taught me the word “ca-ca: when I was 6).
Read the article–and let me know if you liked it!