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”.
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.