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Le Pain Quotidien means The Daily Bread

Sliced avocado toast topped with seeds, chopped vegetables, cherry tomato halves, and parsley, served on a white fish-shaped plate with a lime wedge on the side.

Tartines

Omega 3 TartineV

Better Choice

Whole grain sourdough bread, guacamole and homemade savory granola

Ingredients

Guacamole (avocado, lemon, onion, tomato, coriander, extra virgin olive oil, salt and black pepper), whole wheat bread (wheat flour enriched with iron and folic acid, natural yeast (levain), rye flour and salt), tomato, salty granola (rice flakes, cornstarch, black sesame, white sesame, pumpkin seeds, sunflower seeds, chia, brown flaxseed, water, basil, salt, soybean oil, broken Brazil nuts), lemon and parsley.

Is European Bread Really Better?

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.

A person in a white chefs coat slices a round loaf of rustic bread on a wooden counter, with several slices and crumbs visible next to the loaf.
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