Pain Paillasse

A well-kept recipe

Aimé Pouly devised this secret recipe in 1993, and since then nothing has changed! “Pain Paillasse®” is made from a range of selected wheat flours, pure water, natural leaven… and above all, slow fermentation of the dough to let the full richness of the flavours develop for 24 hours. “Pain Paillasse®” is praised for its naturalness and unique artisanal know-how.

Pain Paillasse

Resting of the dough
for 24 hours

Thanks to this fermentation for 24 HOURS MINIMUM, Pain Paillasse® develops a wide aromatic range, with more than 80 nuances, which gives it its unique taste character.

Pain Paillasse

Original manual skill

Slowly kneaded, long fermented and shaped by hand, “Pain Paillasse®” dough requires unique artisanal know-how.
What’s more, its typical twisted shape attests to this hand-made and traditional production. But whatever its shape, every loaf from the wide Paillasse range meets the same quality criteria and follows the exclusive principles of the original recipe.

Pain Paillasse

For a bakery “Grand Cru”

Under a crispy crust, its light and airy crumb offers multiple taste flavours and olfactory aromas. Widely approved by the great Chefs and awarded numerous times, this bakery “Grand Cru” promises a simple pleasure to all those who want more flavours daily!
With its excellent preservation and rare nutritional and digestive properties, it’s the ideal partner for a healthy diet…

Pain Paillasse

More than a simple twisted loaf

With its numerous shapes and seasonal flavours, your baker’s Paillasse® bread has not yet finished surprising you and complementing your meals. The exclusivity of its recipe and the know-how of your artisan baker are the signature of a “Grand Cru” of bread, acknowledged by the experts of good taste and regularly awarded with Swiss and international distinctions.