The art of sourdough in a new form

Sourdough has always been at the heart of everything we do at Le Pain Quotidien.

Our master bakers have perfected the delicate balance between time and technique. They let the dough rest for the full 48 hours, giving it the time to naturally ferment. This not only gives sourdough bread a crunchy crust and springy, tender structure, it also contains more vitamins, minerals and fibres than most other types of bread. But that’s not all; the fermentation process makes this bread exceptionally easy to digest.

This sourdough flatbread is a testament to our dedication to craftmanship, quality and taste. It’s a slice of tradition, a pinch of innovation and a whole lot of love and dedication. Discover the sourdough flatbread as breakfast, topped with a spiced Skyr, roasted cherry tomatoes and 2 delicious organic baked eggs. Enjoy it as lunch with mushroom tapenade, roasted vegetables and mozzarella di bufala D.O.P. Or take them home as perfect vehicle to dip into a tapenade or harissa as easy and exciting accompaniment for your aperitif moment.

Available in all Le Pain Quotidien restaurants and at the counter of our restaurants.