| a journal for bakers.
Le Pain Quotidien, NYC
Le Pain Quotidien is a bakery cafe chain started by Alain Coumont in Belgium some years ago. Now with several locations in both NYC and LA it has become one of our favorite places to enjoy bread and soup.
As soon as you enter one of the first things you will notice is the long communal table that is the focal point of the cafe. The menu reflects Alain's commitment to organic ingredients and sustainable production practices and the items change, slowly, with the seasons.
It is the bread, however, that fully establishes the identity of LPQ. The loaves, on display as you enter, are richly colored (even the baguette) and have a rustic look to them. The large signature rounds, made with a flour custom milled for them, are the darkest and have a great dense chewy texture that compliments the soups and salads they are served with.
If you find yourself in NYC, LA or Western Europe you should seek out one of their locations. Their beautiful website can guide you there.
As soon as you enter one of the first things you will notice is the long communal table that is the focal point of the cafe. The menu reflects Alain's commitment to organic ingredients and sustainable production practices and the items change, slowly, with the seasons.
It is the bread, however, that fully establishes the identity of LPQ. The loaves, on display as you enter, are richly colored (even the baguette) and have a rustic look to them. The large signature rounds, made with a flour custom milled for them, are the darkest and have a great dense chewy texture that compliments the soups and salads they are served with.
If you find yourself in NYC, LA or Western Europe you should seek out one of their locations. Their beautiful website can guide you there.
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New Job Website for Bakers and Bakery Owners
After slaving away at it for sometime now I'm pleased to announce the arrival of a new website. It's called journeymanbaker.com and serves two purposes: help bakeries find qualified and dedicated bakers for their production staff, and help bakers find interesting and rewarding places to apply and grow their skills. There are many job websites out there but their generality makes them, in my opinion, less than effective for a niche job...
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Posted by Tod on: April 30, 2008
After slaving away at it for sometime now I'm pleased to announce the arrival of a new website. It's called journeymanbaker.com and serves two purposes: help bakeries find qualified and dedicated bakers for their production staff, and help bakers find interesting and rewarding places to apply and grow their skills. There are many job websites out there but their generality makes them, in my opinion, less than effective for a niche job...
Read
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