Pain de Mie.… it’s all about the crumb.

The crust is thin and exists solely as a protective covering.

Ideal for sandwiches, toast, croqué monsieur and melba toast because the bread is easily cut into thin slices.

Made in special Pullman pans. These are perfectly rectangular pans with lids that slide onto the pans’ tops, sealing in the dough during baking and producing a loaf with four perfectly straight sides.

2 key ingredients to be a master baker - relentless learning from mistakes, curiosity to be creative…
Oh and … the secret ingredient is Love.

I feel inspired to begin my new day now…

[Diana]

That looks as good as it sounds. I wish we could get something similar here, all we have is horrible soft toast bread.

[Kathy A]

They look tasty

[Issi Bannerman]

I remember the pain de mie. Looks so good!

[Joan Robillard]

Wonderful

[Susan Wakely]

Great perfect shape.

[Babs]

They look tasty

[Mags]

Looking delicious!

[winghong_ho]

Totally agree with your statement for a master baker.

[Kathy]

The shape of the bread growing up (Wonder Bread) and 10 times more delicious.

[Paula Fontanini]

It's obvious that these perfect loaves were created by a master baker with a passion for what he does!

[Rob Z]

Such an interesting set of images to go with your narrative.

[Pat Knowles]

Works of art & you would be able to make very elegant sandwiches with that beautiful bread. Fit for a palace! There more to this stuff than meets the eye!

[Carole Sandford]

Lovely story telling images.

[Glover Shearron, Jr.]

Love the orange against the blue!