PQ is an ORGANIC rustic dining experience, known for their freshly prepared organic bread, bringing you the best each and every day. It is the adaptation to the taste of today, a way of life: which is simple, attentive to quality and service in a relaxed and hospitable atmosphere.
Everything combines to create an atmosphere that is simple and natural. Wicker baskets, the pastries, the jam pot, the communal table, the walls coated with sand and ochre colors, the soft lighting, the large blackboard on which the day's suggestions are written up in chalk, the classical music, the organic coffee in a bowl, the originality of the open sandwiches, salads and soups. It is all these things, which distinguish us and contribute to our success.
PQ is all made from ORGANIC flour ground on stone. It is still the result of fermentation with leaven, a spontaneous fermentation for four hours, carried out in wicker baskets lined with linen cloth. It signifies a return to the real origins of bread, considered as a dish in itself.
The same attention to the quality of the ingredients and the know-how is found in all our products, from the rolls, nut and raisin flutes and old style baguettes to our raisin loaves and sugar bread.
Also to be enjoyed croissants, chocolate rolls, espresso tart, as well as the lemon tart, the caramel tart, baked cheese cake, the brownies.
"Merchandise To Go" Many of the products served in the shop can be bought: jams, honeys, syrups and chocolates to spread as well as home-made olive oil, dried tomatoes, olive pastes, etc.
Catering Service
An exclusive menu of choice cuisine prepared with the finest organic ingredients is available from our outside catering service, perfect for Cocktail parties, reception, anniversaries or business functions.
PQ believes that ORGANIC is the way forward.
What he wanted was so simple: bread, hearty and wholesome, with a firm slice and a good crust.
Alain Coumont learned about bread as a small child, standing on a chair every Sunday watching his grandmother bake bread. As a young chef in Brussels, Alain could not find the right bread for his restaurant.
Passionate about quality, he returned to his roots and opened a small bakery where he could knead flour, salt and water into the rustic loaves of his childhood.
He called his bakery “Le Pain Quotidien".