Alain Coumont couldn’t open his restaurant until he found the right bread. He spent his childhood watching his grandmother make loaves with simple ingredients—flour, salt, water—but bread made in this rustic style was no longer the standard. Coumont felt he had no other choice but to open his own bakery where he could make bread that possessed the crusty, firm heartiness he required. He named this bakery Le Pain Quotidien—literally, "the daily bread." Today, Coumont and his staff around the globe bake loaves without the preservatives, additives, and improvers that often corrupt the aroma and texture of good bread. Le Pain Quotidien also features a café menu centered on the resulting organic loaves, which uses them as a base for Belgian open-faced sandwiches and as a side to hearty salads, cheese boards, and soups. The staff also bakes a full menu of pastries, including apple-pear turnovers, organic muffins, croissants, and brioche.