ТӨРТ ЭЛЕМЕНТ.
МИЛЛИОНДАРДЫҢ НАНЫ.
БІР ТРАДИЦИЯ.
ТӨРТ ЭЛЕМЕНТ. МИЛЛИОНДАРДЫҢ НАНЫ. БІР ТРАДИЦИЯ.
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 сағат
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.
