With beginning of the year 90, Alain Coumont is cook in a great restaurant of Brussels. For its preparations, this in love a tasty kitchen and authenticates use that ingredients of quality. Only one black spot: it does not manage to find a bread answering its criteria. Qu' with that does not hold. It will manufacture it itself and it will be a leavened bread. L' opening of its workshop of production is quickly followed by inauguration a first store in the street " tendance" of Brussels, Antoine Dansaert.
Le Pain quotidien
Location: Rue Antoine Dansaert, 16, 1000 Brussels
