Are you our next franchise partner?

Whether you are looking to develop a new country, a region or city in an existing market or just a single bakery, you have come to the right place.
become a partner

Are you our next franchise partner?

Whether you are looking to develop a new country, a region or city in an existing market or just a single bakery, you have come to the right place.
become a partner
About us
Le Pain Quotidien (French for "the daily bread") is a bakery-restaurant group founded in Brussels in 1990 by Alain Coumont. As a young chef dissatisfied with the quality of bread available in Brussels, Coumont started making his own organic sourdough bread with just 4 ingredients: flour, water, salt, and time. Le Pain Quotidien now has more than 210 bakeries in 21 countries. Our mission is to create meaningful connections in a home away from home; serving simple, delicious, authentic organic and local cuisine, made in-house.

Why choose Le Pain Quotidien

Love brand

The brand-consumer appeal is based on a unique combination of elements: a welcoming and relaxed atmosphere, our 2kg artisanal sourdough bread – the basis of iconic tartines (open-faced sandwiches), and a large communal table.

Visionary choices

Our founder Alain made several visionary choices based on his views on food (simple, non-processed, organic, low on fat, with vegan options) and the environment. These choices have made Le Pain Quotidien the unique brand loved by millions globally.

Proven success story

Since 1990 we have opened over 210 Le Pain Quotidien all day bakeries in over 21 countries. This growing number of stores is a testament to our brand relevance for consumers and business appeal to franchise partners from Buenos Aires to Tokyo.

Strong support model

Our partners benefit from an impressive lineup of toolkits and guidelines (e.g. marketing, recipe database, HR Blueprint, etc.) as well as in-person support to help them start and grow their businesses efficiently.

An established operator

We are not just franchisors but bring hands-on knowledge. With over 30 years of experience as an operator, our team now exploits over 50 all day bakeries in Belgium, Paris, Amsterdam, and London.

Warm family

We bring the family together all year long through franchise newsletters, annual franchise conferences we call “Tartine Connections”, and an ongoing franchise advisory board, where partners exchange best practices and collaborate on annual brand development plans.
Our ideal franchise partner
✓ Live and operate in their market and bring the knowledge of the local market and consumers to the table. 
✓ Have operator knowledge or at least a deep understanding of what it takes to operate a food business
✓ Share our founder’s vision and align around our brand and food philosophy and our 4 core values of quality, simplicity, conviviality and authenticity.  
✓ Are financially sound and stable and are willing to sustainably invest with us in a long-term partnership and collaboration. 
Meet some of our franchise partners
Federico
Master Franchise – Argentina
“Despite difficult economic and monetary, we always kept attached to maintain the highest quality of all our products and processes. That is why the brand is well positioned and a reference in Argentina gastronomy.”
Dawn
Multi-brands franchise – Dubai 
“I have been fortunate to have grown with and within the brand, created a people-centric culture and delivered operational excellence. I feel blessed to create meaningful connections one neighborhood and one restaurant at a time.”
Kris
Single Unit franchise – Leuven (BE)
“It is truly remarkable how the brand became so big while not losing any of its original values of simplicity, authenticity, quality, and conviviality along the way as it grew from 10 bakeries in Belgium to over 210 worldwide.”
“The master franchise team in Argentina immediately welcomed me into a business that feels safe, moves fast, and is a pleasure to be part of it.”​
Alan
Sub-franchise – Argentina
Commercial terms
What does a franchise fee cost?
For a new franchise partnership, we make a distinction between one off set up costs and ongoing costs. Note that the amounts are indicative, based on current actual numbers. As our conversation progresses, we will help you with an in-depth business case and financial plan.
What are my startup costs? 
Startup costs are of two kinds: the initial territory fee and the costs to build a store. Territory fees – the exclusive rights to the brand in geography - are variable, based on the territory size and its capacity. Typical costs to build a store vary by country, with approximately € 2,500/ m² for restaurant setup.
Do you provide help with the financing?
We do not provide funding ourselves but have good partnerships with the banks experience in franchise lending. Subject to your individual business case and application you might be eligible to borrow up to 70% of your investment. In all cases, we will assist you in writing the strong business plan you will require in discussions with banks, brokers and landlords.
What are my ongoing costs?
Your ongoing franchise fee will be 7% of revenue, including marketing and digital fees. For this fee, you receive access to all Le Pain Quotidien knowledge and intellectual property, all toolkits, manuals, personalized training, and ongoing support.
What are my revenues and ROI? 
Your detailed business case will depend on the type of store, ranging from € 300,000 for a kiosk to € 800,000-1,000,000 for a full format (neighborhood, city center, and flagship restaurant). Profit potential lies between 10% and 15% depending on the rent. We target an ROI of 2.1 to 4.1 years. Our standard franchise contract lasts 7 years.

Process towards your own bakery

You probably wonder how long it takes to open your first Le Pain Quotidien all day bakeries. While timings and details vary per region and country, we know from experience it takes between 6 months (Single Unit in the existing market) and 12 – 18 months (new country territory).