Our name ‘Le Pain Quotidien’ means ‘the daily bread’, and that pretty much says it all. Baking is more than just our bread and butter—it is how we live. The smell of a fresh loaf coming out of the oven. Everyone flocking together at the communal table. That’s what we love most. 

Slow and steady wins the race

Our sourdough bread has always been organic and vegan, baked fresh with only four ingredients: organic flour, salt, water, and time. Because when it comes to baking, we like to take things slow. Our master bakers have honoured the same recipe for years, and it involves pouring love into the dough for over 32 hours. This may sound like a lot, but trust us—you can taste the love and patience in every bite.

This is how we do it:

• First, we mix all the ingredients into a dough.
• Everything’s better when it’s well-rested, and that includes our bread. We leave the dough to rest, cut it up, and let it rest some more.
• After kneading the dough into shape, we let it rise for another four hours.
• With a final incision, which will crunch up into a crust, the bread is ready for the oven. 

The result? Rustic bread containing more vitamins and minerals but fewer carbohydrates. More nutrients, yes, but above all more depth, and more flavour. The perfect base for our tartines.