Le Pain Quotidien

Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood.

Whenever we can, we source organic ingredients. This way, we not only build lasting and meaningful partnerships with organic farmers, but we also ensure our ingredients are of the highest quality. It’s about finding the very best, in a way that is

What he wanted was so simple: bread, hearty and wholesome, with a firm slice and a good crust.

Alain Coumont learned about bread as a small child, standing on a chair every Sunday watching his grandmother bake bread. As a young chef in Brussels, Alain could not find the right bread for his restaurant.