For this week’s Careers Q&A we caught up Apollonia Poilâne, CEO and third generation family member of world famous bakery Poilâne. She shared with us how she started working in the bakery at just 16, her advice to those starting out in the industry and why she is excited about new opening Silo.
I grew up in my family’s bakery. So, it isn’t so much that I realised my desire, as much as I realised that I love making others happy with bread, biscuits or simple pastries.
I apprenticed in the bakery starting when I was 16. We often greeted visitors which gave me a sense of the value of what we did with our hands but also an appreciation to share it with our guests.
I feed people’s bodies and souls.
Restaurant and hotel general managers, because they have to deal with a variety of tasks, ranging from practical to mundane which bears resemblances with my responsibility as head of Poilâne bakery.
In 2020, Poilâne are celebrating 20 years of French style baking in London! We will be doing a lot of things to celebrate – stay tuned. And more generally, 88 years celebrating the beginnings of Poilâne with an infinity of possibilities. We love bringing joy with “the staff of life”, in the words of Johnathan Swift.
Act with passion. Because hospitality is demanding, and because people will taste it!
I was fortunate to sit at the Clove club a couple of months ago. The warmth of the team and atmosphere, the attention to detail making your meal that much more delicious was a reminder of the wonders of our industry at large.
Silo in Hackney Wick in a place that makes my favorite Kombucha, JARR.
Probably Tokyo, and most places in Japan, for its refinement.
French chef Hugo Roellinger. While he and the Chateau Richeux team have received a 2nd Michelin star this year, his culinary explorations and curiosity make me think that there is (much) more to come!
This Q&A was first included in the weekly CODE Careers Bulletin. To subscribe, please click here