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Great ideas often have very simple origins - that is certainly true for Le Pain Quotidien. At the beginning of the 90s, Alain Coumont, chef in a prestigious Brussels restaurant, enjoyed offering a tasty and authentic style of cuisine, prepared from high quality ingredients. And because he did not succeed in obtaining a type of bread corresponding to these criteria, he decided to make it himself. Le Pain Quotidien is an ORGANIC rustic dining experience, known for its freshly prepared organic bread, bringing you the best each and every day. It is the adaptation to the taste of today, a way of life: which is simple, attentive to quality and service in a relaxed and hospitable atmosphere. All our bread is all made from ORGANIC flour ground on stone. It is still the result of fermentation with leaven, a spontaneous fermentation for four hours, carried out in wicker baskets lined with linen cloth. It signifies a return to the real origins of bread, considered as a dish in itself. The same attention to the quality of the ingredients and the know-how is found in all our products, from the rolls, nut and raisin flutes and old style baguettes to our raisin loaves and sugar bread.