Thursday Jul 19th, 5pm
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.
Please make sure to arrive 5-10 minutes early to class as we start right on time. In addition, please walk directly into the bakery and not the restaurant.
Learned so much! Chef was very enthusiastic and knowledgeable. I had a lot of questions - dough is not an easy thing. OK - tasty and crusty dough is not easy. And we got lunch - our own pizzas. She taught us so well, that my pizza was not only edible, but excellent. Didn’t hurt that we had wine and dessert as part of the course. Can’t recommend this enough!
The teacher was very well prepared. The whole process was very organized. The teacher explained all, had everything timed correctly and was a pleasure and full of information. It was a wonderful and fun experience.
Had a great time! Learned a lot about dough making and basic baking tips!
Class was a bit pricy
The teacher did a great. It was a fun, informative class. We start in the kitchen mixing dough, then make our own personal pizzas. We get to take dough and sauce home with us. We learned a lot about how to make a good pizza.
It couldn’t have been a better, hands on experience. We got lucky and there were only a couple of us in class, and we were able to monopolize the chefs time with questions and she was so great about answering each one, reviewing our technique and suggesting improvements. Was the best way to spend an afternoon.
Perfect presentation and amazing amount of time spent on giving the experience. I loved that I went through recipes from scratch. Amazing level of detail in the preparation.
I learned a few things in this class. The pizza tasted great too. The instructor’s style, unfortunately, was more of a rehearsed (albeit entertaining) performance where interruptions weren’t very welcome. This made us feel a bit uncomfortable interacting and asking questions.
Everything was great, including the instructor.
Chef Dawn is amazing! It's my first time actually baking the baguette and I'm glad I took this class. You will get the recipes and plenty of fresh bread! :)
Thursday Jul 19th, 5pm
Friday Jul 20th, 5pm
Saturday Jul 21st, 10am
Wednesday Aug 1st, 12pm
Thursday Aug 23rd, 12pm