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".Our Cookbook