Sourdough September

Our name means ‘the daily bread’. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honoured tradition of breaking bread. 

Our bread has always been organic, sourdough, vegan and baked daily with only four ingredients: flour, salt, water and time. Our bread making process is nice and slow following an artisanal, time-honoured process, with our bakers guiding the way. In fact, it takes 32 hours to make our breads from start to finish. We start by mixing our ingredients, then we let the dough rest before we cut it, let it rest again, and finally shape it. The last step of the process is known as proofing, or “final fermentation,” where the dough is left to rise for four hours. Once the dough is proofed, it’s ready to bake.

With the cut of a blade the bread is scored and put into the oven. Taking our time means not cutting corners, which yields a more flavourful, nutritious bread. Besides allowing for the uniquely developed taste of the bread, our long, cold fermentation process also assists to break down sugars and starches, resulting in rustic loaves with higher mineral and vitamin con- tent and lower carbohydrate content. Our breads are not only easier to digest, but they’re also a better nutritional alternative to conventional breads. 

 

Our signature wheat sourdough is the original loaf that first went on sale on 26 October 1990 and until date our best selling bread. The organic mixed flour, only partially refined, gives it its characteristic taste and colour. This organic wheat loaf is stoneground, made with a long cold fermentation process of 12 hours before it’s baked to make it extra fresh and fluffy with a caramelised look for the crust. 

Next to our signature wheat sourdough, we also have white sourdough, dark rye sourdough, spelt sourdough, walnut sourdough, sourdough baguettes, carrot rye bread and much more, freshly baked every day. 

During Sourdough September, you can grab our new bread booklet from your local bakery and start saving Sourdough Stamps. For each loaf of bread that you buy, you get a stamp. 

If you’ve saved 6 stamps, you can choose a loaf of bread on the house.

And don’t forget to tag #LPQSourdoughSeptember for a chance to win one month of free bread.*

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Food Made Good Members

For 30 years, we’ve been serving up plant-based food and drinks within our bakeries. Our menu has always been good for the planet and we’ve always encouraged positive and healthy living- and eating through consideration of the environment.

As part of our small steps campaign – and as part of our journey to have a minimal impact on the environment – we’re very excited to announce that we’re now officially a Food Made Good Member of the Sustainable Restaurant Association (@the_SRA).

The Sustainable Restaurant Association works with business from across the foodservice sector as well as like0minded industry bodes, campaign groups and suppliers to accelerate change towards and environmentally restorative and socially progressive UK hospitality sector. Their Food Made Good membership programme is their main avenue for driving positive change across UK foodservice. Through their industry standard sustainability framework, sustainability rating, portfolio of digital and physical resources including a dedicated online platform and annual awards, Food Made Good provides it’s 10,000+ members with all the tools they need to be leaders in sourcing and serving sustainable food.

As a business and bakery, we’re always looking for ways to protect the environment, reduce our footprint and give back to the community and our customers. We source responsibly across all departments, from bakery products to pantry, upholding consideration for provenance of the goods we sell and produce we use. Together with the SRA, we’ve taken several additional steps towards being a more sustainable business, and helping our customers be more sustainable too.

Together with the Sustainable Restaurant Assocation, we’ve taken several additional steps towards being a more sustainable business, and helping our customers be more sustainable too.

  • We’re recycling almost all of our waste and are completely committed to reducing food waste from our kitchens. We’ve implemented a circular menu design concept to limit food waste.
  • We’re switching single-use plastic items – including straws and coffee cup lids – to biodegradable/ paper alternatives. Also our menu is printed on recycled paper.
  • We’re committed to choosing organic ingredients, mostly from local suppliers
  • We’re offering our used coffee grounds on a complimentary basis for customers to use in their garden, for their skincare or to clean kitchen utensils.
  • The foundation of our menu development process is built on a balance between veg, vegan and meat offerings. We’re working towards a formal policy to limit beef on our menu – and the meat we do serve, is to a higher welfare standard (free- range).
  • We’re also limiting fish on our menu, aligning with the MCS good fish guide and removing rated 4/5 species and working with a MSC certified salmon supplier (Severn & Wye Smokery).
  • We’re aligning our menu language with behaviour science research from WRI to encourage our customers towards plant based options.
  • The pulp from our juices goes towards creating energy – and the juice bottles are RPET and made from 50% post consumer recycled plastic and can be recycled once again.
  • We’re partnering with Too Good To Go – the world’s number 1 app for fighting food waste. As a bakery, we offer quality local food for as little as £2 that would otherwise have gone to waste.

Our new Summer menu works towards an even more sustainable offering, featuring an increased emphasis on vegan options. Our vegan offering goes far beyond a salad, ranging from bakery, pastries to sandwich and hot dishes.

Join us in taking small steps and stay tuned for more sustainability updates!

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Share love, share kindness, share bread.

In January we launched our “Small Steps” initiative by bringing in a series of efficient, meaningful and impactful steps to contribute to a better community, a better ecological footprint and therefore a better planet.

We have introduced an expanded vegan menu, a coffee grind recycling program, and we’re working on the upcoming switch to biodegradable coffee lids and compostable packaging.

Next to contributing to a healthier environment, we also want to contribute to a better community. And therefore, this month, it’s all about sharing kindness with those around us.

At Le Pain Quotidien, this February, we're dedicated to sharing; sharing love, sharing kindness and most importantly - sharing bread.

Following the recent government announcement that schools will be shut until 8th March and that the extension for Free School Meals vouchers is excluded over Half-Term, we as a bakery are going to help ensure that primary school children in our local areas are provided with high-quality, nutritious bread.

We’ll support local schools by donating freshly baked loaves to families who are struggling, committing to donate enough for each child eligible for Free School Meals over the break.

All 1.8kg sourdough loaves sold in the currently open London bakeries, will be matched with a voucher which can be exchanged for a loaf of choice.

So, share love with us and buy a loaf at your local bakery from Monday 8th February to Sunday 21st February.

Participating Bakeries:

Canary Wharf
City – Monument
Connaught Village – Kendal Street
Hampstead High Street
Marylebone High Street
Notting Hill Gate
Parsons Green
South Kensington – Exhibition Road
St Pancras International

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