We let our levain do the heavy lifting. Natural yeast starters benefit from long fermentation, during which time the muscles of our bread, called gluten, soften into amino acids, which are more easily digested by the body. Besides allowing for the uniquely developed taste of the bread, the fermentation process also assists to break down sugars and starches, resulting in rustic loaves with higher mineral and vitamin content and lower carbohydrate content.

Le Pain Quotidien breads are not only easier to digest, but they’re also a better nutritional alternative to conventional breads. This is the LPQ difference.

This is the bread we are known for, made with organic whole-wheat flour, sea salt, water and levain, our all-natural fermented starter. Whether served alongside soup, salad, a hearty farm-egg breakfast or used as the base for our signature tartines, this is the bread that brings us home.

Long, slender and classic, the baguette features a shatteringly crisp crust and a tender, supple crumb. It’s made from organic wheat flour, sea salt, water and yeast and is ideal paired with our farm-style fresh fruit jams or chocolate spreads.

Baked in a large oval shape, our rich and nutty walnut bread benefits from organic walnuts, organic whole wheat flour, sea salt, water and levain. Hearty and slightly sweet, this is lovely with a nice piece of cheese.

Dense, rich and hearty, our deeply dark rye is made with organic dark rye flour, whole-wheat flour, sea salt, water and levain. With good butter and fleur de sel, life is good.

An ideal bread for breakfast, our five-grain highlights flax seeds, rolled oats, pumpkin seeds, sesame seeds and sunflower seeds. Raisins add sweetness and whole organic wheat flour, yeast, sea salt and water comprise the bones of the loaf.

Shaped after its namesake, the petite flute begins with organic wheat flour, sea salt, water and levain, and after shaping it is rolled in hazelnuts and raisins. Need we say more?