Boulangerie Poilâne sits at 49 Rue du Cherche-Midi in Saint-Germain-des-Prés (6th arrondissement) — baking since 1932 and a world reference for natural fermentation. In 2026 under Apollonia Poilâne, the historic shop keeps the same method: stone-ground flour, Guérande salt, centenary levain and wood-fired oven in the basement. The large "P" miche empties shelves through the day — arrive early. Besides the miche, take Punitions biscuits and chausson aux pommes. Open 7:15 Monday to Saturday; closed Sunday. Branches in the Marais and near the Eiffel Tower; next door, Comptoir Poilâne (no. 8) serves tartines to eat in.
The Poilâne family and the wood oven
Pierre Poilâne opened the bakery in 1932 when industrial white baguettes dominated Paris. He revived pain de campagne: large whole-wheat miche with Guérande salt and levain. Lionel Poilâne expanded the brand in the 1970s, exporting bread to restaurants and international clients. Today Apollonia Poilâne keeps the same method in the brick wood oven in the Rue du Cherche-Midi basement — operating since opening. Three pillars define the product: stone-ground flour, centenary levain and slow baking that creates thick crust and moist crumb. The bread keeps up to a week in proper conditions — ideal as a souvenir.
What to buy
The historic shop is take-away only — no tables. Reference prices: whole miche €10.50–€12.50; punitions (200g) €6.50; chausson aux pommes €3.50.
Products worth taking:
La Miche Poilâne — iconic "P" bread. Buy whole, half or quarter sliced. On day three, ideal for toast; on day one, with butter and fleur de sel. Thick crust protects moist crumb for days.
Les Punitions — buttery biscuits of flour, Normandy butter, sugar and eggs. With coffee or tea; travel well.
Chausson aux Pommes — buttery puff pastry with lightly acidic apple compote — less sweet than industrial versions. Good for breakfast or afternoon snack.
Rye and Walnut Bread — rye pairs with oysters and cheese; walnut with Roquefort and blues. Options beyond the classic miche.
Beyond these: levain baguette, sablés and seasonal products. If the historic shop is busy, branches in the Marais (38 Rue Debelleyme) and near the Eiffel Tower (49 Boulevard de Grenelle).
Practical information
| Item | Practical information (2026) |
|---|---|
| Address | 49 Rue du Cherche-Midi, 75006 Paris, France (Saint-Germain-des-Prés). |
| How to get there (Metro) | Stations Saint-Sulpice (Line 4) or Sèvres – Babylone (Lines 10 and 12). Both about 5 minutes' walk. |
| Opening hours | Monday to Saturday 7:15–20:00. Closed Sunday. |
| Average price | Whole miche: €10.50–€12.50; Punitions pack (200g): €6.50; Chausson aux pommes: €3.50. |
| Official website | poilane.com |
Practical tips
Poilâne gets busy through the day — plan your visit:
Timing: Tuesday to Thursday around 10:00 for shorter queues. Saturday is busiest. Miche and viennoiseries sell out by evening.
Travelling with the miche: Buy on the penultimate day, ask for unsliced and paper-wrapped. Fine in hand luggage; freeze slices at home to extend.
Comptoir Poilâne: Historic shop is take-away only. At no. 8 on the same street, Comptoir Poilâne serves hot tartines, coffee and pastries — eat in option.
Route tip: Combine with Saint-Germain-des-Prés, picnic in Jardin du Luxembourg (10 min walk) or lunch at Le Comptoir du Relais at Carrefour de l'Odéon.
Frequently asked questions
1. Does Poilâne bread contain gluten?
Yes — whole wheat and rye flour. Due to long natural fermentation (levain), many with mild sensitivity find it easier to digest than industrial bread.
2. How to store the miche at home?
Never in plastic — traps moisture and softens crust. Keep in linen cloth or the shop paper bag, in a dry cool place.
3. Can I have breakfast at Rue du Cherche-Midi?
Historic bakery is take-away only. Use Comptoir Poilâne (no. 8) to sit and eat tartines with the iconic bread.
Combine with guides on this site
To keep exploring on this site, these guides pair well with this article: Saint-Germain-des-Prés, Le Comptoir du Relais and Hôtel Henri IV.
Editorial note: prices, opening hours and booking conditions in this guide are references checked against official and institutional sources in July 2026. Confirm on the official website before your visit, as details may change.