Le Pain Quotidien


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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”.

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Friends and strangers alike come together around acommunal table to break bread and linger for a while. The communal table is made from reclaimed wood, which means no trees were sacrificed . Take a seat next to a neighbor, share a blonde 🙂 and be reminded that, even in the big city, we are a community.

 

 

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Le Pain Quotidien Website

 

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