Is European Bread Really Better?
Magazine
30 September 2025
Americans traveling abroad often rave: “The bread in Europe just feels better!” A recent New York Times feature asks why so many people report eating baguettes, croissants, or pizza in Paris or Rome with “zero discomfort”—while back home, a sandwich loaf leads to bloating or foggy fatigue. There are real reasons behind this bread divide, and Le Pain Quotidien’s approach puts these findings into practice daily.
Bread made with integrity
At Le Pain Quotidien, bread is crafted—not manufactured. Each loaf starts with only flour, water, salt, and time, echoing the European commitment to tradition, simple ingredients, and extended fermentation. Our breads ferment for 33 hours, developing flavor and digestibility naturally, without shortcuts or artificial boosters.
This philosophy aligns closely with what the New York Times identifies as healthier, more tolerable bread: real artisanal methods, clean wheat, and the exclusion of unnecessary chemicals and additives. It’s the approach that distinguishes our bread—gentle on the body, flavorful, and honest.
The takeaway: simplicity, tradition, and transparency
The science and stories behind bread in Europe are not just about nostalgia or in-vacation bliss. It’s about transparency, respect for ingredients, careful time-honored processes, and real craftsmanship—values baked into every loaf at Le Pain Quotidien. As more people ask these questions, we’re proud to honor the best of bakery tradition each day, ensuring bread that’s simple, natural, and made with care
Conclusion
For guests who crave the real difference, European bread isn’t just “better”—it’s a daily reminder that the best things are made with integrity. Le Pain Quotidien is committed to bringing this standard to tables across America, slice by slice.
Read the article from the NY Times here
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Our tartines
One slice of bread… and countless variations…. The slices of our handmade 2kg bread serve as the canvas for a myriad of seasonal ingredients. They come together to become our tartines, the Belgian take on the sandwich. Other than the closed-faced sandwich, a tartine is an open-faced version popular in Belgium. At once simple and elegant, our tartines bring taste to the table and delight to the palate. Did you know the word tartine etymologically stems from the old French, diminutive of tarte (tart)? The word tartiner in French literally means “to spread”; in our case: to spread butter, cheese, and ingredients on a slice of sourdough bread.
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Relationships forged around a communal table
Our first communal table on Rue Dansaert in Brussels was made out of wood recovered from the floors of Belgian trains that had been taken out of service. Those simple planks became a tradition. Today, this same rough, reclaimed wood continues to bring rustic comfort to our restaurants, and the communal tables have become our centerpieces. We believe that the community is what nurtures, inspires, and feeds the soul. Our tables are long enough for all to fit and narrow enough for all to talk; they are where friends reconnect, and new friendships, relationships, and career paths are forged over the shared appreciation of delicious food and good company. For every new table, the old wood is planed and sanded until it feels completely smooth, and the surface only gets better after years of guests’ hands touching it and hosts cleaning it.
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Welcome homeLe Pain Quotidien means "the daily bread". And to us, that means everything. It’s much more than mere sustenance; it’s a way of life.
Simple. Fresh. Honest.
Our dishesOur menu celebrates natural, honest ingredients, prepared freshly every day. And at the heart of it all is the bread that brings everything together.