The ingredients
We only use the finest organic stone milled flour. Stone milling slowly, coolly and progressively crushes the whole grains, without oxidising the flour or destroying the nutrients with heat.

Our bread has sourdough as a natural leavening agent, instead of yeast. Sourdough (or ‘mother’ dough) is simply milled wheat, flour and salt which we ferment over 5 days, for each ‘Le Pain Quotidien’ bread. Sourdough is a natural taste donor, improves the crust, helps conserve the freshness of the bread, as well as supplying natural vitamins and enzymes.

Preparation Method
Whilst the actual ingredients are simplicity themselves, making the bread is not that simple. The sourdough is prepared over 5 days, building up the flavour that makes the bread distinctive. Not using yeast means the rising period is much longer – this adds extra taste and fragrance. All the breads are shaped by hand, raised in panniers (cloth lined baskets), incised individually and baked on stone.