Poivré Poilâne® is a sourdough bread, with a thin crust and a generous crumb. It is enhanced with a subtle blend of five peppers, made by Olivier Roellinger.
The Pepper is cooked in a mold, in our wood-fired ovens. Pepper, well dosed, is a wonderful revealer of flavors. This Peppery bread adds an original note to dishes and preparations. Delicately spiced mouillettes for the soft-boiled eggs, toast for the scrambled eggs. Club sandwiches. Toasted or not, with foie gras, smoked salmon, white fish, fresh cheeses ... "Peppery-sweet" toast (ganache, pear jam).
Wheat flour (gluten), sourdough 33% (wheat flour (gluten), water, salt), water, sea salt, peppers 0.24%.
Gluten. Possible traces of nuts.
Ideally 4 days
Keep at room temperature, far from the heat and humidity.