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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Milk means more at Le Pain Quotidien

Milk means more at Le Pain Quotidien. Over the past months we’ve made a lot of small steps towards serving serving plant-based food and drinks within our bakeries.

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 our next step, which is offering various milk substitutes on the house. All you have to do is download our app, become a My Pain Quotidien member and show your app when ordering.

You can choose between oat, almond, soy, hazelnut or split pea milk.

SOY

The most nutritionally similar to dairy milk, soy milk is made with either soybeans or soy protein isolate, and often contains thickeners and vegetable oils to improve taste and consistency. It’s pretty creamy in texture but also neutral in flavour. For this reason, it lets the taste of the coffee shine through allowing you to enjoy any type of coffee without the milk alternative altering the taste of your brew. Filled with antioxidants and fiber, soy alternatives are often super nutritious and provide key polyunsaturated fats.

OAT

The trendiest blend of the bunch, oat milk is made from a mixture of oats and water and is naturally sweet and mild in flavor and foams well. It contains added fiber, which may make it more filling than other alternative milks. That said, oat milk is lower in protein than non-fat cow’s milk or soy-based versions. The creamy nature of oat milk makes it perfect for coffee.

ALMOND

If you like a slightly sweet and nutty flavour then this could be for you. A word of caution though, almond milk may overpower the flavour of your coffee. It has a light texture and compared to cow’s milk, it contains less than a quarter of the calories and less than half the fat. It is also significantly lower in protein and carbohydrates. It’s one of the lowest-calorie nondairy milks available and is a great option for those wanting or needing to lower the number of calories they’re consuming.

PEA

A new kid on the block in the world of plant-based milks. Contrary to what you think, pea milk isn’t green and pretty much tastes like milk – unlike the nut-based alternatives there is no overpowering taste. It’s made from yellow split peas so looks, and importantly behaves, most like cow’s milk. It’s the super-high levels of proteins that are in split peas that make this the dairy alternative for a coffee hero.

HAZELNUT

Its distinctive taste is slightly sweet and nutty which makes it a great choice for baked goods or adding to coffee, while hot chocolate made with hazelnut milk is a great dairy-free alternative to traditional hot chocolate. Also, hazelnuts themselves are a good source of antioxidants and heart-healthy omega-3s—but of course, in milk form those nutrients are, well, watered down.

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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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Organic is Better

Since the opening of the first Le Pain Quotidien bakery, organic has always been a priority and guaranteeing quality product is key to us. This goes hand in hand with choosing products and ingredients that are grown from organic farming. Choosing for organic is a promise of a better taste, seasonal and healthy products. It’s also taking care of nature and of the earth. Organic is important for us. Are you ready to take a small step? 

What does organic mean? 
In organic farming, farmers work respectfully of nature. They are always looking for ways to reduce their environmental impact and strive to contribute to preserve the environment and not to harm it by growing products with chemicals and pesticides, additives or GMO. Organic farming allows to produce and grow products ecologically without exhausting the natural resources and to guarantee more harvests in the future.  

Growing our share of organic
Today, choosing for organic ingredients is not always easy nor is it always feasible. However, we are not giving up and are always looking for ways to increase our share of organic in our sourcing. We are strong believers that if the demand for organic products increases, more and more farmers will take a step and will turn their farms to organic farming by leaving pesticides behind.  

Since the opening of the first Le Pain Quotidien bakery, organic has always been a priority and guaranteeing quality product is key to us.

This thinking is also involved in all of our decisions : can we recycle or re-use a product? How can we do this?  

Organic flour 
In our bakeries, we exclusively sell organic breads. To do so, we have searched organic flour – not an easy one to find. But our breads are the living proof of the wonders that organic farming can do: they are so much tastier. They will give you a longer lasting feeling of fulfillment and can be kept longer. All of this is directly linked to the quality of the flour used that only organic farming can provide.

Would you like to join the movement ? Let us know what products you’re purchasing which could be organic? Would you like to learn more about the differences between organic and conventional farming? We highly recommend you the documentary “Kiss the ground” to know more! #smallsteps 

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Go Vegan

Veganism has skyrocketed in recent years, with more and more of us choosing to adopt a plant-based diet. An increasing amount of people globally are choosing to embrace this lifestyle. According to a recent survey, more than 3.5 million British people now identify as vegan, while almost 250,000 omnivores gave Veganuary a go in 2020. 

The driving shift towards veganism is based on three key factors:

  1. People are becoming increasingly aware of their environmental impact.
  2. More consumers are conscious of the treatment of animals when producing food.
  3. People believe veganism is an investment in their personal health.

This change in attitude towards our diet has not gone unnoticed by us. As a matter of fact, we’ve been serving up plant-based food and drink within our bakeries for the past 30 years. 

As part of our small steps campaign, we invite our guests and customers to eat one vegan dish a week. Because it’s not only good for you, but also for the planet. Did you know that the impact of 1 million people taking part in Veganuary is equal to:

  • 103,840 tonnes of CO2eq saved, equivalent to driving around the world almost 15,000 times
  • 405 tonnes of PO43-eq (eutrophication) saved, the same as 1,645 tonnes of sewage
  • 6.2 million litres of water saved, the same as flushing the toilet almost half a million times or drinking 17.6 million cups of tea
At Le Pain Quotidien, we’ve been serving up plant-based food and drink within our bakeries for the past 30 years. 

And for these reasons (amongst others), we’ve been working hard on creating a new menu full of delicious vegan dishes. So, whether you’re after something hot or cold, breakfast or a sweet treat – we’ve got you covered. All our plant-based dishes are full of flavour and feature fresh seasonal produce.

Breakfast options range from a Parfait Bowl with coconut yoghurt, organic granola and berries  – to organic breads and Porridge with oats, rye and barley flakes, oat milk and fruit compote. For lunch or a light dinner, you can choose from a variety of homemade soups, salads and sandwiches, including our Miso Mushroom Tartine, Veggie Bowl, VLT Bun, Lentil & Roast Tomato Dhal or the already famous Spinach & Pine Nut Swirl.

Of course we also offer a selection of plant-based milks for hot drinks – as well as sweet treats including our signature cinnamon buns, chocolate & salted caramel tart and carrot cake.

We’ve made it easy for you to join us on the journey to eat healthier and vegan. The choice is yours. Are you taking this small step with us?

Check out our vegan menu here

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Blend 86

We know how important that first – and last – cup of coffee is. That’s why we spent months working on our beans, our baristas and our brew to bring you even better coffee. We’ve taken small steps to make a big difference on the freshness and flavour of our new coffee, ‘Blend 86’.

Our beans
Our beans are 100% Arabica – a species of coffee originally indigenous to the mountains of Yemen in the Arabian Peninsula or the southwestern highlands of Ethiopia and southeastern Sudan. It’s the first species of coffee grown for over 1000 years and it produces better coffee (over Robusta) and contains less caffeine than other commercially cultivated species of coffee. Our beans have always been organic and ethically-sourced and this will never be compromised. 

Our blend
We’ve been experimenting and found the perfect combination made up of two coffees, a Peruvian and Colombian. Every coffee is given a cupping score which indicates the all-round level of quality for each coffee. The highest scoring coffee received a cupping score of 86 – putting it well within the bracket of ‘specialty coffee’ and amongst the top 5% of coffee in the world. 

We’ve taken small steps to make a big difference on the freshness and flavour of our new coffee, ‘Blend 86’.

Locally roasted
We roast twice a week with absolute precision: by origin, in small batches and packaged by hand to ensure the finest quality. 

Our brew and baristas
We’ve worked on our recipe and our serve. Coffee needs to be freshly ground to order and weighed. Attention to detail has been our main focus with our baristas and in their continued training. We have doubled the weight of coffee used per espresso. We measure exactly 19 grams ground coffee producing 35g espresso. We time the extraction and know the perfect Espresso takes 28 to 30 seconds.

The milk we use is organic and we’ve chosen to serve plant-based milk for free for our My Pain Quotidien Members – using Oatly Barista Edition which makes the best coffee drinks. We also changed our Soy milk to Bonsoy, who only use premium-quality organic golden soybeans and has been a barista top choice in Australia for decades.

Our serve
We tested every coffee cup we could get our hands on for what vessel was best for which coffee. We decided on handmade English crockery for our Cappuccino, Flat White and Americano, and glass cups for Espresso and Latte. The glass creates a different sensation as the coffee passes your lips: more elegant, more subtle, more refined. You can appreciate the delicate notes of the beans like you can a fine wine. 

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5 ways to reuse our coffee grounds

Coffee is good for more than just waking you up in the morning. Before you toss used grounds, consider putting them to use in the garden, around the house or in bath and body products. Finding a second life for coffee grounds can help you save money and live a more environmentally-friendly lifestyle.

And that’s exactly what we’re doing at Le Pain Quotidien. As part of our small steps campaign, we’re inviting you to join us in reusing our coffee grounds. Because as a matter of fact, coffee grounds are one thing that’s easy to reuse and recycle. Join us in taking small steps by collecting a free bag from your local bakery and give it a new life. From skincare to gardening, here’s 5 ways to reuse:

Join us in taking a small step by collecting a free bag from your local bakery and give it a new life.

Homemade Fertiliser
To make a coffee fertiliser, mix old grounds with dead grass clippings, brown leaves, or dry straw and spread the mixture around acid-loving plants like azaleas, hydrangeas, rhododendrons, and roses. They will be thankful for the extra minerals contained in the coffee ground.

Odour Neutraliser
To neutralise food odours – be it in the fridge or a sport bag – fill a jar with grounds and place it, uncovered, at the back of the fridge or bag. Coffee grounds can also absorb the strong odours in your garbage. Just fill up an old pair of pantyhose with some dry coffee grounds, and hang the mixture on the inside of your trash can lid.

Make it shine
Coffee ground is your go-to when it comes to hard-to-wash kitchen utensils. The abrasive texture will help to get rid of sticky remains so sprinkle coffee grounds onto a scrub brush and use them as an abrasive to remove stuck-on food from pots, pans and utensils.

The smoother the better
Replace your store-bought exfoliator with coffee grounds. The abrasiveness of the grounds help remove dead skin cells, without irritating your face or body. To use, rub the grounds on in the shower and then wash them off with cool water.
Tip: Mix with a bit of water or coconut oil to have a natural exfoliant.

Furniture Fix
Make a thick paste by adding a bit of water to the ground and rub it onto the scratch. Let it sit for a while, then wipe the extra paste out until you reach the desired colour.

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