Pain Paillasse International

Pain Paillasse

A well-kept recipe

Aimé Pouly created this secret recipe in 1993, and nothing has changed since then! Pain Paillasse^® is made from a selection of wheat flours, pure water, and natural leaven… carefully chosen for their premium quality. Pain Paillasse^® is praised for its naturalness and unique artisanal know- how.

Pain Paillasse

Long Fermentation
Process

Thanks to this minimum 24-hour fermentation, Pain Paillasse^® develops a broad aromatic profile with more than 80 nuances, giving it its truly distinctive taste.

Pain Paillasse

Genuine Craftsmanship

Slowly kneaded, long fermented, and shaped by hand, the Pain Paillasse^® dough relies on authentic artisanal expertise. What’s more, its signature twisted shape reflects this traditional, handmade process. And whatever the shape, every loaf in the Paillasse® range meets the same high standards of quality and follows the exclusive principles of the original recipe.

Pain Paillasse

For a bakery “Grand Cru”

Under its crisp crust, the light and airy crumb reveals a rich palette of flavors and aromas. Widely appreciated by top chefs and honored with numerous awards, this bakery “Grand Cru” brings simple pleasure to anyone who enjoys deeper, more complex flavors every day. Thanks to its excellent shelf life and notable nutritional and digestive qualities, it’s the perfect partner for a healthy, balanced diet…

Pain Paillasse

More than a simple twisted loaf

With its variety of shapes and seasonal flavors, your baker’s Paillasse^® bread continues to surprise you and elevate your everyday meals. The exclusivity of its recipe and your artisan baker’s expertise mark it as a true “Grand Cru” of bread, recognized by discerning experts of good taste and regularly honored with Swiss and international distinctions.

Pain Paillasse

A little piece of Switzerland in every bite

Your baker prepares Pain Paillasse^® using the simplest and most natural ingredients, following the patented Swiss recipe that makes this bread so distinctive. Certified Paillasse flour, water, a touch of salt and natural leaven… a straightforward recipe that stays true to its Swiss origins and authentic craftsmanship.