POILÂNE: The Secrets of the World-Famous Bread Bakery

Bread. Paris. Poilâne.

Apollonia Poilâne, third-generation baker and owner of the bakery on the rue du Cherche-Midi that produces the most revered loaf in the world, sits down with award-winning writer and New York Times food columnist Melissa Clark to share stories and recipes from her first cookbook, POILÂNE: The Secrets of the World-Famous Bread Bakery. Apollonia shares never-before revealed secrets to reproducing the venerable Parisian sourdough miche at home, along with recipes and tips for making the bakery’s other breads, tarts and pastries. And she reflects on her personal story of taking over a global business as an 18-year-old Harvard freshman, following the tragic death of her parents. A rare opportunity for a behind-the-scenes look at world-famous Poilâne and its sublime creations from the bakery’s CEO—a woman whose crib was made from…a breadbasket.

A book signing follows the event.