Le Pain Quotidien

About

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.


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.


He called his bakery “Le Pain Quotidien".

Philosophy
Bakery
Pastries
Communal Table
Pantry
Our Name



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