FOUR INGREDIENTS.
MILLIONS OF LOAVES.
ONE TRADITION.
FOUR INGREDIENTS. MILLIONS OF LOAVES. ONE TRADITION.
Flour
Water
Salt
Time
Flour
Water
Salt
Time
every loaf is touched by human hands.
crafted in just 6 steps. Simple, right?Patience is a virtue
1 hour
Making dough
We mix water and flour to create the dough, laying the foundation for our signature loaves. Our bakers call this the autolyse process.
The secret ingredient to perfect bread
Why time isAt Le Pain Quotidien, we stubbornly believe the best things take time. While others rush, we embrace the slow art of bread-making with our distinct 24-hour cold fermentation.
Fuller Flavor
Our unhurried process allows the dough to unfold its full potential, creating a rich, layered flavor that can’t be hurried. With 84% hydration, every bite is tender and moist—14% more than typical loaves. And way more flavor.
Better for You
Our bread is not only more flavorful but also easier to digest, as the slow fermentation breaks down gluten naturally. Paired with lower salt content, it’s as nutritious as it is delicious.
Extended Freshness
By taking the time to ferment slowly, we also enhance the bread’s shelf life. The cold fermentation delays the staling process, so every loaf stays fresher, longer. No artificial preservatives needed.
Perfectly Crisp Crust
And then, there’s the crust. The extended fermentation gives our bread that irresistible golden, crunchy crust that makes each slice a satisfying experience.
A shared passion across all
bakeries around the world
United by doughAt Le Pain Quotidien, our bakers and pâtissiers across the globe are united by a shared passion for the artistry of dough. Whether it's Danny from Belgium, Daiana and Pablo from Argentina, or Yuya from Tokyo, every one of our artisans brings dedication, skill, and heart to their craft. Each loaf, pastry, and handmade creation reflects traditional techniques, quality ingredients, and a deep love for baking.
Our stories.
Your stories.
History.
©1990
2025
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.
Read article
Belgian Hot chocolate and hand warmers
When our founder, Alain Coumont, was a young boy in Belgium, he went to his “grandmère’s” house every Wednesday afternoon where she greeted him with a small bowl of steaming hot chocolate. Alain cupped his hands around it, letting the warmth seep into his body and chase away winter’s frigid chill. As a chef, he carried the memory of that warmth to the tables of Le Pain Quotidien. To this day, simple bowls still stir memories of a child’s delight and still carry warmth to our friends. Whether it’s in the form of piping hot chocolate or some organic tea, you’ll receive this same welcome with our wide, round bowls. Hold it in your hands and feel at ease.
Read article
Our Story
Le Pain Quotidien (French for “the daily bread”) is a bakery-restaurant group founded in Brussels in 1990 by Alain Coumont. As a young chef dissatisfied with the quality of bread available in Brussels, Coumont started making his own organic sourdough bread with just four ingredients: flour, water, salt and time. Le Pain Quotidien now has more than 210 bakeries in 19 countries. Our mission is to create meaningful connections in a home away from home, with simple but delicious and authentic and local cuisine made in-house.
Read articleSimple. Fresh. Honest.
Our dishesOur menu celebrates natural, honest ingredients, prepared fresh every day. And at the heart of it all is the bread that brings everything together.
Get Inspired by our Menu
