Paillasse International SA


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Faubourg de l'Hopital 1
CH-2000 Neuchatel
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Paillasse video EN - 2018

Nothing better than a video to illustrate the process and the specificities of our Paillasse bread: a minimum of 24 hour…

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Company profile

In 1993 the baker Aimé Pouly developed his quality bread "Pain Paillasse" in Geneva. Its special feature: the large holes in the interior, which are created during the long rest period. In 1995 he received the patent, the first licences in Switzerland were soon granted, and in 1998 the first bakery abroad baked according to Poulty's recipe.

Aimé Pouly is a baker and entrepreneur with vision. In 1974 he bought his first business and then expanded continuously. He has managed to reconcile tradition, quality and entrepreneurial thinking.

Today the bread speciality with the ingredients wheat flour, water, salt and yeast is offered by over 300 independent bakers in Switzerland and is known far beyond the borders of the country.

The production secrets of Pain Paillasse are entrusted exclusively to selected bakers. From the specially developed flour mixture and with a special technique, these specialists produce the Pain Paillasse daily.