Fresh New Daily Bread for Hong Kong
The story of how Alain Coumont started his bakery, Le Pain Quotidien in Brussels in 1990 goes something like this – he was a chef who couldn’t find bread that was good enough to serve his diners so he decided to make it himself. Over 25 years on the restaurant is now serving daily bread in 18 countries across the globe including Hong Kong which opened earlier this year.
Le Pain Quotidien has stayed true to its roots. Their bread recipe still has a mere 4 ingredients – organic flour, sea salt, water and wild yeast levain starter. Actually there is a 5th – time! They take their time to make the bread. We like that.
Like all Le Pain Quotidien restaurants, the latest Hong Kong addition in Wan Chai has a wholesome menu for all day dining. Simplicity remains at the core. Great news if you’re a local or visiting.
Their website is worth exploring for a wealth of menu ideas and recipes. Meanwhile a 2nd Le Pain Quotidien is set to open in Hong Kong in September 2016.
(Image credits: Hans Werner-Mueller)