About Paillasse International
The airy bread with tradition In 1993, baker Aimé Pouly developed his quality bread "Pain Paillasse" in Geneva. Its special feature: the large holes on the inside that are created during the long resting time. He received the patent in 1995, the first licenses in Switzerland were soon granted and in 1998 the first bakery abroad baked according to Pouly's recipe. Aimé Pouly is a baker and entrepreneur with vision. He bought his first business in 1974 and then continuously expanded. He has managed to combine tradition, quality and entrepreneurial thinking. Today, the bread specialty with the ingredients wheat flour, water, salt and yeast is offered by over 300 independent bakers in Switzerland and is known far beyond the country's borders. The production secrets of Pain Paillasse are entrusted exclusively to selected specialist bakers. Using a specially developed flour mix and a special technique, these specialists produce Pain Paillasse every day.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of company presentation. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.