Thursday Mar 28th, 5pm - 8pm
Le Pain Quotidien serves simple, elegant boulangerie fare made with organic ingredients whenever possible: breakfast, tartines, pastries and handmade organic bread & many vegan and vegetarian options.
Established in 1990, as a child in Belgium, Alain Coumont spent countless hours perched on a chair, watching his grandmother make bread. But as a young chef in Brussels, he 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. Le Pain Quotidien opened on October 26, 1990 on rue Antoine Dansaert in Brussels. The city quickly took to the taste of this traditional bread and Alain evolved his offering to include simple salads and tartines, keeping bread the cornerstone of the menu. At a local flea market, Alain found a long table where his guests could sit to eat together; it became Le Pain Quotidien's first communal table.
Upon arrival, please be seated in the area marked “RESERVED FOR BAKING CLASS” that is directly outside of the classroom. The Instructor will gather all students when the class is to begin. Please do not walk into the classroom until called.
Brilliant and tasty.
Dawn was an expert in her field. She explained the entire process and took time to show each person the proper techniques. We each received alot of bread to take home. The class was well paced and informative. Only issue was we were standing the entire time, I recommend wearing comfortable shoes!
Great class! Very informative and fun, got to eat a lot of bread and take home a lot too! Definitely recommend!
Chef Dawn was so great!!!!. We learned so much! Her passion for bread was infectious, and, in addition to being informative, she made it fun! She was so encouraging, removing all the fears of making mistakes. She was sweet, kind, and an altogether wonderful teacher. We will recommend this class to everyone we know.
The class was excellent! Super informative. We made great pizzas, had a glass of complementary wine or beer and took home supplies to make another pizza at home. Highly recommend!
It was Exceptional!! Enjoyed it tremendously. The instructor deserves all the credit for making it instructional, fun, personal.
It’s a fun class - with wonderful insights on how to properly manipulate dough - it’s all about making a successful pizza - and you get to indulge! You also receive some ingredients to take home to experiment with as well! Really an enjoyable class - the teacher is highly knowledgeable and makes the class interesting. I would highly recommend! We had a blast.
Informative class, instructor was very knowledgeable and answered all questions. The results were delicious!
Instructor was very condescending. Very low energy.
Thursday Mar 28th, 5pm - 8pm
Friday Mar 29th, 5:30pm - 7pm
Saturday Mar 30th, 12pm - 2:30pm
Thursday Apr 4th, 12pm - 3pm
Wednesday Apr 17th, 5pm - 8pm
Friday Jun 14th, 5pm - 8pm