Brussels-based chain Le Pain Quotidien is opening Friday, November 17 at 3425 Main Highway. The 4000 square foot baker/restaurant will be open for breakfast, lunch and dinner and will also offer baking classes. They open at 7 am on Friday, their schedule is 7 am to 10 pm, Monday through Friday, 8 am to 10 pm Saturday and 8 am to 9 pm. Sunday.
I stopped by and the staff was training in the beautifully appointed setting. There is an upstairs and a downstairs and there is seating outside, too.
There is a full menu with daily vegan soups. They offer dynamic shade grown Peruvian coffee and organic teas.
Their bread is made with a handful of ingredients: flour, starter, water and salt. They use only organic stone-ground flour milled to their own exacting specifications — this is what gives their bread an earthy, deep richness and hearty crust.
They nurture a natural sourdough starter to give our breads lift rather than using yeast. It’s the secret to their bread’s rich aroma and craggy interior.
Their fermentation process assists in breaking down sugars and starches, resulting in rustic loaves with higher mineral and vitamin content and lower carbohydrate content.
Soups are $5.95 and $8.95 / salads consist of Quinoa Taboule, Grilled Chicken Cobb, Zucchini Noodle Pad Thai, Shrim & Avocado and Warm Grain Bowl starting at $12.95.
There are all sorts of egg dishes for breakfast along with Smoked Salmon, croissants, fresh fruit, granola, steel-cut oatmeal, waffles, brioche French toast, etc.
They offer daily blend smoothies like Super Green, Mango Spinach Lassi and Almond Butter Berry. Oh, and they have beer and wine.
I think I want to move in and not leave.
I stopped by and the staff was training in the beautifully appointed setting. There is an upstairs and a downstairs and there is seating outside, too.
Le Pain Quotidien means "the daily Bread," but it offers so much more.
Fresh bread and pastries are baked fresh daily in their own kitchen, this is Noelle, baking in the kitchen.
There is a full menu with daily vegan soups. They offer dynamic shade grown Peruvian coffee and organic teas.
Their bread is made with a handful of ingredients: flour, starter, water and salt. They use only organic stone-ground flour milled to their own exacting specifications — this is what gives their bread an earthy, deep richness and hearty crust.
They nurture a natural sourdough starter to give our breads lift rather than using yeast. It’s the secret to their bread’s rich aroma and craggy interior.
Their fermentation process assists in breaking down sugars and starches, resulting in rustic loaves with higher mineral and vitamin content and lower carbohydrate content.
Soups are $5.95 and $8.95 / salads consist of Quinoa Taboule, Grilled Chicken Cobb, Zucchini Noodle Pad Thai, Shrim & Avocado and Warm Grain Bowl starting at $12.95.
There are all sorts of egg dishes for breakfast along with Smoked Salmon, croissants, fresh fruit, granola, steel-cut oatmeal, waffles, brioche French toast, etc.
Small plates are available and a cheese board, and hot dishes like Crispy Quinoa Cake, Roasted Wild Salmon, Chicken Ratatouille and so much more.
The Bakery which will be their most popular section offering organic bread and baked goods.
They offer daily blend smoothies like Super Green, Mango Spinach Lassi and Almond Butter Berry. Oh, and they have beer and wine.
I think I want to move in and not leave.
