What is really in your bread?
Magazine
25 June 2025
Do you know? We do! At Le Pain Quotidien, we bake with just organic flour, water, salt, and a lot of time — nothing else. No shortcuts, no additives, no mysterious ingredients. Just the essentials, handled with care. Unfortunately, that's not the case everywhere. In many bakeries today, what looks like a simple loaf hides a long list of industrial ingredients: dough conditioners, preservatives, added sugars, enzymes you’ve never heard of, and flour that’s far from natural. All in the name of speed and shelf life. Bread is more than a staple—it's a daily ritual shaped by simplicity and integrity. Made with only water, flour, salt, and time, every loaf is the product of patient craftsmanship and an unwavering commitment to clean eating. This dedication means our bread offers a genuine alternative in a world where not all breads uphold the same standards. So what makes our bread different? It’s not just what we put in — it’s what we leave out.
Our bread: 4 ingredients and true patience
Every Le Pain Quotidien loaf is crafted using traditional methods, relying on just 4 honest ingredients: water, flour, salt, and the essential ingredient—time. The process takes 33 hours from start to finish, allowing for slow natural fermentation that develops deep flavor and a perfect crust. No shortcuts, no additives, and no artificial enhancers—just patience and respect for tradition.
Not our bread: a processed and faster route
Many breads available today take a markedly different approach, often relying on a long list of ingredients to accelerate production and extend shelf life. These breads may include additives, preservatives, emulsifiers, and artificial flavors, aiming for speed and uniformity over taste and quality. It’s not uncommon for “not our bread” to be baked in mere hours—sometimes less—prioritizing convenience over the natural cycle that defines true bread.
We believe that fewer ingredients mean more honesty and authenticity on the plate. By leaving out artificial E-numbers and keeping recipes as pure as possible, our bread reflects a clean eating philosophy— clear labeling and genuine transparency. Not our bread, by contrast, can often be a mystery, with complex ingredient lists and vague descriptions that distance the food from its origins.
What clean means: ingredient transparency
Conclusion
In a marketplace crowded with choices, our bread stands for simplicity, authenticity, and time-honored craft. Four ingredients and 33 hours are all it takes to deliver real flavor, clean eating, and an honest product.
Choosing our bread means choosing what’s natural—a simple difference that makes every bite matter.
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Our soups: vegetable-forward and honest
Clean eating at Le Pain Quotidien is a philosophy woven into every dish we offer, guided by a simple commitment: food should be honest, natural, and delicious. While our sourdough bread is a signature example, our dedication extends to everything we serve, especially our soups. They highlight the fresh flavor of real vegetables—never powders or artificial enhancers—showcasing what nature provides when left untouched.
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Step into our kitchen
Our behind-the-scenes videos invite you to watch our chefs at work as they create new seasonal favorites—sharing every fresh detail and secret touch that brings each recipe to life. From iconic classics like avocado toast and Caesar salad to the reinvented flavors of our latest menu, enjoy an inside look at how we transform seasonal ingredients into memorable experiences.
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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.