Artisan bakery Le Pain Quotidien Hong Kong has opened its doors, with a second outlet already in planning.
Known for its artisan breads and using organic ingredients, the restaurant/bakery whose name translates into “the daily bread” has opened its first store in the territory in partnership with Hong Kong restaurant group Dining Concepts. The debut store is in Wan Chai, with another outlet scheduled to open on Hong Kong Island in August.
Hong Kong is Le Pain Quotidien’s 19th market, and its third in Asia after India and Japan. It has more than 340 restaurants in 18 countries.
Belgian baker and chef Alain Coumont is the man behind Le Pain Quotidien, who launched his business 25 years ago inspired by the rustic loaves of his childhood. He crafts his bread from just four ingredients: organic stone-ground flour, salt, water and the wild yeast levain.
Once the brand is established in Hong Kong, it plans to target the Chinese mainland.
In an interview with Hong Kong Means Business, Coumont says the partnership with Dining Concepts followed an approach by the Hong Kong group.
He talks about how Le Pain builds a supply chain by becoming involved with farmers.
“It may take a while in Hong Kong, but we’re already working on sourcing more local food,” he says.
Already there is one menu item unique to the city, the Hong Kong Breakfast, comprising organic rice pudding with fresh coriander, dried fruits, mixed nuts, steamed green vegetables and warm rice water.