Part of the reason why we are so excited about the launch of our cannabis bread is that it embodies who we are today, and what Le Pain Quotidien aims to be in the future.

A Sustainable Choice

We are always looking for new ways to reduce our environmental impact – and that includes sourcing sustainable ingredients. Hemp is a versatile plant that has been used for centuries in various industries such as textiles, paper, food, and even construction. Apart from having so many uses, which makes it low-waste, it is also very sustainable to farm. In fact, hemp plants absorb significantly more carbon than most of the other grains in our baking.

As Delicious as It’s Sustainable

We decided that if we were going to include hemp in our baking, it would still live up to the taste and texture you’ve come to expect from our range. Our founder, Alain Coumount, personally invested himself in creating a taste profile unique taste that celebrates the earthiness of cannabis. The result: A moreish nutty loaf with a hint of rosemary that pairs perfectly with spring flavours.

Taking Small Steps, Together

Every time you enjoy a slice of our cannabis bread with hemp seeds at our communal table, you’re making a delicious contribution to more sustainable practices. Try it with our Egg Salad Tartine, a springtime medley of egg salad, furikake (sesam seeds and nori), sprouts, and lemon on top of crisp slices of cannabis bread. You can also pick up a loaf of the cannabis bread from your local Le Pain Quotidien. We suggest enjoying it thinly sliced and toasted, with fresh fish and roasted veg, or with a simple herby spread.

We look forward to sharing this journey – and all of its exciting ingredients and flavours – with you.