Wednesday May 23rd, 12pm
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.
Notes: 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.
Chef Dawn is fantastic. Great class!
So great! Ended up being the only person in class and getting a one-on-one lesson which was an awesome surprise. I really appreciated how the instructor, Dawn, explained the role of each ingredient in the bread. Well-structured and organized lesson. Can’t wait to return to LPQ for another class!
The class was great! Dawn was wonderful. She explain everything and made sure we really gasp on to want she was teaching us. Would definitely recommend this class and would take another one here.
Great and knowledgeable instructor, fun, small class size so it isn't too overwhelming, and I went home with a LOT of bread. I went home telling my housemates that I'd recommend it to anyone!
This class was well worth the money. Dawn was an amazing instructor. She took the time to explain in detail how things need to be done and answered each of our questions. Definitely looking forward to another class.
As a follow up to the bread basics class I already took, I decided to do this one as well. The instruction level was high and professional, and the bounty was plentiful. I liked that the class was so hands-on and we got to sample things before the end of the class before taking home our final products. I hope to attend another one of Chef Dawn's classes in the future.
Very informative and fun class!
This class was great: basic, efficient, informative, and thorough. Dawn was a no-nonsense instructor which maximized our time, yet answered all questions in a call and helpful way. The hands on instructions and experience were great. The bounty we each took home was astounding. I'm feeding my family with this for days! I've already signed up for another baking class here.
Great class! Learned lots of different techniques and bread types, and left with TONS of leftovers. Thanks Dawn!
Dawn was a fantastic instructor; 3 hours flew by and I feel so much more knowledgable than when I walked in.
Wednesday May 23rd, 12pm
Thursday May 24th, 12pm
Friday May 25th, 10am
Thursday May 31st, 12pm
Wednesday Jun 13th, 5:30pm
Friday Jun 15th, 12pm
Friday Jun 29th, 10am
Friday Jul 20th, 10am
Friday Jul 27th, 5:30pm