Pain Poilane, in its classic form, is a heavy, four-and-a-half-pound miche or boule (round loaf), which was created by Poilane pere, Pierre, and first sold when he opened his shop on the rue du Cherche-Midi in 1932. Before Pierre died in 1993, father and son worked together closely. "During the last years of his life, he would bring me roses from his garden for my office," Poilane says quietly. And while business has expanded since he took over in 1973, the bread has remained the same. Under a thick, powdered crust, it's the color of rye but tastes of sweet sourdough. It is made of flour, salt, water, and a starter. "We use no yeast, no malt, no oil, no sugar—nothing," Poilane says. "Just tradition."