Le Pain Quotidien Elements

As a young chef in Brussels, Alain Coumont could not find the right bread to serve in his restaurant. Passionate about quality, he returned to his roots and decided to make it himself. He opened a small bakery where he could knead flour, salt and water into what have become his signature rustic loaves.

That was in 1990, and those loaves are now the focal point of Le Pain Quotidien’s simple, wholesome cuisine in more than 200 locations on five continents. Le Pain Quotidien is a privately held company with its headquarters in New York City.