MF_NEWSLETTER_AUTUMN2021

NEWS LETTER MASTER FRANCHISE L E PA I N Q U OT I D I E N VOL.3 1

2021

TABLE

OF CONTENT PEOPLE & CULTURE •Local Heroes •Recruitment Toolkit

6-7 8-9

NEW BAKERY OPENINGS •Paseo Pilar in Argentina •Terminal 2, Airport in Mexico •City Bell in Argentina

12 - 13 14 15

30TH ANNIVERSARY •30th Anniversary Campaign Information •30th Anniversary Voting Calendar •30th Anniversary Final Winners

18 - 19 20 - 21 22 - 25

MARKETING •New Cookbook 28 - 29 •Menu 30 •Blackboards for Take Away 30 •New Packaging 31 •New Christmas Photography 32 - 33 •New Photography 34 - 35 •Instagram Stories 36 - 37 •Autumn Instore Decorations 38 - 39

•Festive Season

F&B •King's Day •L'Atelier Du Pain Products •Q4 Food inspiration •Food inspiration MF TEAM •1st Christmas Competition •Focus 2021 - UK Analysis FROM AROUND THE WORLD •Business Update •Guest Satisfaction Analysis •Inspirational Practises

40 - 49 52 - 53 54 - 55 56 - 57 58 - 63 66 - 67 68 - 69 72 - 79 80 - 85 86 - 93

“My idea was simple; to bake good, wholesome bread to share with friends and neighbors” ALAIN COUMONT FOUNDER

Click on the content and go straight away to it!

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PEOPLE CULTURE

I People & Culture

LOCAL HEROES LE PAIN QUOTIDIEN IS A COMPANY OF HOSTS. IN THIS NEWSLETTER, WE FEATURE THE LOCAL HEROES OF THE SWITZERLAND AND LONDON. MEET OUR HOST JESSICA FROM SWITZERLAND TEAM

We congratulate Jessica Ardaya De Rub on her graduation. After more than 10 years in the Le Pain Quotidien family and in parallel to her position as Restaurant Manager, Jessica decided to take courses over the last two years at the Geneva Hotel School in order to validate her professional experience.​ Due to her new diploma and the control of her restaurant, Jessica has now been entrusted with the coordination and training of students from the Geneva Hotel School who come to Le Pain Quotidien for a 6-month internship. ​ This is how she trains our managers of tomorrow according our values of sharing and exchange.​ Huge congratulations again, Jessica! We are looking forward to seeing your future journey with us!

• CONGRATUL ATIONS TO JESSICA AND LUZ!

People & Culture I

MEET OUR HOST LUZ FROM LONDON TEAM Our team from London has chosen the smile of the Month:​ ​ LUZ!​ ​ This month, we’re putting Luz from Parsons Green in the spotlight! Her smile is always​heartwarming, as well as her daily efforts and ​commitment that makes the team's life more​enjoyable.

HALLOWEEN IN UAE The UAE team are getting ready to hold their annual pumpkin carving competition! Every year, a representee from each store are invited to come to a bakery where they get the opportunity to showcase their artistic skills through pumpkin carving. The whole team get involved as there is voting through the internal Instagram page and then the winning gets a prize that is shared with their store teams​

• WHO IS YOUR LOCAL HERO? • PLEASE LET MF TEAM KNOW • FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM

I People & Culture

RECRUITMENT TOOLKIT RECRUITMENT WEBSITE: H T T P S : / / W W W.L E PA I N Q U O T I D I E N .C O M / B E / E N / C A R E E R S

Now that all our bakeries have reopened, you may need to start recruiting and start training the new members of the family.

Please let MF know if you would like to open local recruitment page on the LPQ website.

People & Culture I

R E C R U I T M E N T D E S I G N T E M P L AT E S : POSTER DESIGN

POS DESIGN

STORY DESIGN A -F R A M E D E S I G N

NEWSLETTER DESIGN

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

NEW O

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W BAKERY OPENINGS

I New Openings

NEW BAKERY OPENINGS Huge congratulations to our teams in Mexico with the opening of Terminal 2 in Mexico City and Argentina for opening Paseo Pilar and City Bell!

These are the latest store openings using the new Look & Feel 2021.

PASEO PILAR, BUENOS AIRES - 2ND OF AUGUST

• THANK YOU LE PAIN QUOTIDIEN ARGENTINA TEAM

New Openings I

I New Openings

MEXICO CITY, AIPORT (T2) - 24TH OF JULY 2021

• THANK YOU LE PAIN QUOTIDIEN MEXICO TEAM

New Openings I

CITY BELL, BUENOS AIRES - 8TH SEPTEMBER 2021

• THANK YOU LE PAIN QUOTIDIEN ARGENTINA TEAM

ANNI

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30th IVERSARY

I 30th Anniversary

30TH ANNIVERSARY CAMPAIGN

UK, FRANCE, NETHERLANDS AND SWITZERLAND ARE COMING NEXT! The 30th anniversary badges are on the way to you!

• A L L C O L L A T E R A L S A R E I N F O18 UR LANGUAGES FRENCH, ENGLISH, SPANISH AND DUTCH

30th Anniversary I

• THEY ARE ALL READY IN THE 30TH ANNIVERSARY PLANNER SENT BY 19 • CL AUDIA.SOLEPI@LEPAINQUOTIDIEN.COM, PLEASE CONTACT HER

I 30th Anniversary

VOTING WEEK CALENDAR S E P T E M B E R '21

O C T O B E R '21

30th Anniversary I

N O V E M B E R '21

D E C E M B E R '21

I 30th Anniversary

MEXICO WINNERS

• THANK YOU LE PAIN QUOTIDIEN MEXICO TEAM

30th Anniversary I

HONG KONG WINNERS

• THANK YOU LE PAIN QUOTIDIEN HONG KONG TEAM

I 30th Anniversary

COLOMBIA WINNERS

• THANK YOU LE PAIN QUOTIDIEN COLOMBIA TEAM

30th Anniversary I

UAE WINNERS

• THANK YOU LE PAIN QUOTIDIEN UAE TEAM

MA

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ARKETING

I Marketing

NEW COOKBOOK 2021 The Master Franchise team would like to thank you all for the participation in the Cookbook 2021!

The book will be ready for shipment mid-November. For any more information regarding the cookbook please contact franchise.support@lepainquotidien.com.​ We have received wonderful recipes from France, Switzerland, Spain, Netherlands and Colombia!

HERE SMALL TEASER OF HOW IT WILL LOOK LIKE!

Clàudia Solé Pi

Menjar Blanc

Je suis née à Barcelone, en Espagne J’avais quatre ans quand nous avons déménagé dans le village de ma famille à La Selva del Camp non loin de Tarragone.

J’y ai passé les quinze plus belles années de ma jeunesse, jouant avec ma sœur Júlia et mes cousines Marta and Maria. Tous les dimanches, nous nous retrouvions à la table de mes grands-parents Oscar Fort et Marina Rosa.

C’est à Londres que j’ai découvert le Pain Quotidien. J’y été venue pour apprendre l’Anglais.

J’y ai travaillé pendant plus de cinq ans, à Londres St Pancras International puis à Oxford.

Ce furent ensuite quatre années merveilleuses pour la franchise au Flagship store de Hong Kong, Lee Tung Avenue. La boucle est aujourd’hui bouclée puise que je suis basée à Barcelone, ma ville, où j’ai rejoint l’équipe du Global Master Franchise.

Le Menjar Blanc est dans notre famille depuis plus de quatre générations. C’est le seul et unique dessert du repas pascal. C’est une préparation rafraîchissante que l’on mange avec les Orelletes de la Raimunda et/ou les Panedons. Il symbolise la fête de la famille réunie.

Je vous livre donc la recette de ma grand-mère Marina Rosa qu’elle a héritée elle-même de sa grand-mère Roseta Bové.

Mathilde Testa

Risotto au café et à l’encre de seiche

Pour 5 à 6 1 l de lait d’amande, 200 g de sucre, 150 g de fécule de maïs, 200 g de farine de riz, 1 pincée de sel, 1 bâton de cannelle, 1 citron bio non traîté pour la peau (entière)

Je suis née à La GarenneColombes, France.

Je travaille au Pain Quotidien avenue Victor Hugo à Paris 16 e depuis le printemps 2018.

Pour le lait d’amandes 1 250 l d’eau, 250 g d’amandes pelées de type ‘marcona’

Un soir de décembre, dans ma cuisine des Batignolles,

Pour préparer le lait d’amandes, faire tremper les amandes dans l’eau pendant une nuit à température ambiante.

Dans le bol d’un blender, broyer les amandes avec le liquide et laisser reposer environ 2 h.

Filtrer avec une gaze ou une étamine. Bien presser pour extraire le maximum de lait d’amandes.

Mélanger tous les ingrédients du Menjar Blanc à froid, à la même température, pour éviter la formation de grumeaux.

Ajouter le bâton de cannelle et la peau.

Portez-le à la chaleur, et faites-le cuire en remuant constamment, jusqu’à ébullition, pour obtenir la consistance d’une crème pâtissière. Transvaser dans un plat et laisser refroidir. Retirer la peau du citron et le bâton de cannelle.

Servir avec les Orelletes de la Raimunda ou les Panedons.

ma tante italienne m’a appris à faire un risotto. Une recette

simple et réconfortante, personnalisable à l’infini selon les ingrédients que l’on choisit.

Elle es mère à cuisiner, jusqu’à maintenant, où j’organise des

repas pour mes proches, j’aime chercher de nouvelles idées, essayer de nouvelles recettes, expérimenter des associations auxquelles je n’avais pas songé. C’est de cette manière que j’en suis venue à utiliser le café. Je n’en ai jamais bu, néanmoins je peux dire qu’il m’est aujourd’hui un ingrédient indispensable.

Qu’il soit moulu ou en grains, en infusion ou en macération, je l’associe aux produits de la mer afin de créer un contraste dans mes assiettes.

C’est spontanément que je l’ai incorporé à mon risotto à l’encre de seiche.

Je n’utilise ni fromage, ni beurre, ni crème.

Ce sont ma macération de café utilisée en bouillon et l’encre de seiche qui me permettent de lier le riz et d’obtenir cette texture.

Les grands-parents de ma grand-mère Esteve Masdeu et Roseta Bové et Rosa Masdeu, mon arrière-grand-mère, 10 mars 1957.

pour 4 Pour la macération de café (3 jours à l’avance) 4 c à soupe de café en grains 1 l d’eau Pour le risotto 250 g de riz Arborio, Carnaroli, Vialone Nano, 2 c à soupe d’huile d’olive vierge extra, 8 g d’encre de seiche, 8 rondelles de calamar, 4 tomates cerises Placer les grains de café dans l’eau. Conserver au réfrigérateur pendant 3 jours au moins. Filtrer le café le jour de la préparation du plat en gardant les grains de café pour le dressage.

Pour le risotto, dans une casserole, faire chauffer la macération de café filtrée à feu doux.

Une fois celle-ci arrivée à ébullition, la garder à frémissements.

Pendant ce temps, dans une seconde casserole, faire revenir le riz 2 min dans l’huile d’olive à feu doux à moyen, tout en le remuant avec une cuiller en bois.

Mouiller le riz jusqu’à hauteur, puis mélanger jusqu’à Répéter pendant obtenir

absorption. le processus 18 min jusqu’à un riz al dente.

Hors du feu, ajouter l’encre de seiche puis mélanger.

Pour la garniture, 6 min avant la fin de cuisson du risotto, faire revenir dans une poêle, dans l’huile d’olive, les calamars à feu doux.

Les retourner à micuisson.

Dresser le risotto chaud en assiette creuse, poser dessus les calamars et les tomates cerises coupées en deux.

La recette du Menjar Blanc écrite par Roseta Bové vers 1930.

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Fabien Truchet

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Demian Bos

Tartine de pickles de betterave à la mangue

La confiture d’abricots de Rosa 1,5 kg d’abricots bio, 2 feuilles de laurier, 750 g de sucre gélifiant (spécial confitures), 1 citron bio non traité, le zeste entier et le jus, 1 bâton de cannelle

Pour 1 tranche de pain de blé toasté 80 g de houmous de petits pois, 20 g de radis en rondelles, 20 g Né à Saint-Julien-enGenevois, France Depuis six générations, ma famille est originaire de Challex, un petit village accroché à la frontière suisse.

La recette que je propose me rappelle les moments passés dans l’énorme jardin potager de mon grand-père, jardinier de profession. Ma grandmère devait nous appeler au moins dix fois par la fenêtre avant que nous daignions rentrer dans la petite cuisine avec nos chaussures pleines

de terre.

C’est alors que mamie entrait en scène avec ses recettes de grand-mère, à la fois simples et efficaces, permettant de conserver les légumes de

notre récolte. Les petits pois étaient précuits au naturel

puis placés au congélateur.

Les betteraves rouges traitées

en pickles afin d’apporter des saveurs aigres-douces qui se marient à merveille avec les goûts terreux.

Après mes études de restauration perfectionnées à l’Institut Paul Bocuse, j’ai d’abord travaillé dans de grands hôtels avant de découvrir le monde avec ma compagne : deux ans en Australie, trois en Irlande et trois autres à Montréal. Voici bientôt dix ans, rentré au village, j’ai rejoint le Pain Quotidien Switzerland. De serveur à mes débuts, je suis devenu aujourd’hui Senior Operation Manager.

Ma recette préférée est une tartine du jardin composée de houmous de petits pois, de pickles de betterave, de mangue, de radis et de menthe fraîche. Servez-la en hiver afin d’apporter du soleil à vos papilles pendant les journées de grisaille.

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de pickles de betteraves, en julienne, 50 g de mangues en cubes, 3 à 4 feuilles de menthe émincées, 4 rondelles de betterave en pickles, 40 g de radis avec la queue (coupés en deux) Pour le houmous de petits pois (10 portions) 2 l de bouillon de légumes ou de volaille, 500 g de petits pois, 1 oignon moyen, émincé, 30 g de guacamole, 5 g d’huile d’olive vierge

Je suis né à Amsterdam, aux Pays-Bas.

extra, 5 g de sel, 5 g de jus de citron, 300 g de houmous Pour le pickles de betteraves rouges

Je fais partie de la grande famille du Pain Quotidien depuis qu’il existe aux Pays-Bas, en 2009. Je suis actuellement Store manager Spuistraat à Amsterdam.

1 kg de betteraves rouges, pelées, 500 ml d’eau, 500 ml de vinaigre blanc d’alcool aux herbes, 400 g de sucre semoule Pour le pickles de betteraves, tailler celles-ci à la mandoline en rondelles de 2 mm d’épaisseur. Les placer dans un bocal Le Parfait, bien serrées. Dans une casserole, porter à ébullition le vinaigre, l’eau et le sucre. Verser le tout dans le bocal, laisser tiédir avant de refermer.

Idéalement, consommer après une semaine. Ce pickles se conserve des mois au frais.

Pour le houmous de petits pois, porter le bouillon à ébullition avec l’oignon. Verser les petits pois, couvrir et cuire à petits frémissements pendant 10 min, jusqu’à ce qu’ils soient fondants. Réserver 100 ml de bouillon, égoutter, passer sous l’eau froide pour maintenir la belle couleur. Dans le bol d’un blender, les réduire en purée avec les 100 ml de bouillon, 30 g de guacamole, 5 g d’huile d’olive, 5 g de jus de citron et 5 g de sel. Laisser refroidir dans un plat.

Mélanger alors avec le houmous.

Tartiner la tranche de pain avec le houmous de petits pois. Parsemer les dés de mangue, le basilic, le pickles de betteraves en julienne et en rondelles, et les radis.

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287

Le souvenir que j’ai envie de partager avec vous est celui notre mariage.

C’était la deuxième semaine d’août en 2013. Catharina et moi avions invité notre famille et nos meilleurs amis à se joindre à nous au Portugal, la plupart de ces derniers travaillant également pour Le Pain Quotidien.

Les parents de Catharina vivent dans une grande ferme à Gouveia dans la région de Guarda. Ils y cultivent des fruits et des légumes biologiques : abricots, prunes, citrons, raisins, courgettes, potirons, poivrons, et quelques herbes aromatiques...

Pour ces repas de fêtes, nous avions dressé une très longue table commune en utilisant les frondaisons de la vigne comme pergola naturelle. Pour le déjeuner organisé pour les agriculteurs du voisinage, nous avons fait rôtir lentement un cochon entier sur un lit de braises pendant la journée. Nous avons bu des vins portugais et mangé des légumes, des fruits, de la ricotta maison, de la charcuterie, de la marmelade de pruneaux et d’abricots et des fromages de nos voisins. Un véritable festin aussi parfait qu’inoubliable. Après trois jours de danse, de discours, de rires et… beaucoup de nourriture, nous sommes rentrés aux Pays-Bas avec de précieux souvenirs en pagaille.

La recette que je propose est la confiture d’abricots de Rosa, la maman de Catharina.

Elle est moins sucrée que celles que l’on connaît. On la sert en général avec le ‘queijo fresco’, un fromage frais à la texture unique.

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Laver les abricots, les couper en deux et retirer le noyau.

Mélanger avec le sucre gélifiant dans un bol et laisser reposer 2 h au réfrigérateur.

Transvaser dans une casserole et faire chauffer doucement jusqu’à ce que le sucre se dissolve.

Ajouter les feuilles de laurier, la cannelle, le zeste et le jus de citron et remuer jusqu’à épaississement.

Laisser reposer hors du feu pendant 15 min.

Retirer la feuille de laurier, le bâton de cannelle et le zeste de citron.

Placer dans un ou des bocaux. Fermer et conserver au frais.

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La flûte est apparue très vite sur le comptoir du Pain Quotidien, au cours des six premiers mois de notre existence.

J’avais vu ce genre de flûte à Paris chez Jean-Luc Poujauran, considéré comme le boulanger

fournisseur de la restauration parisienne, à la différence près qu’elle était aux raisins seuls.

La forme compacte m’a inspiré. J’ai ajouté des noisettes grillées mais, surtout, noisettes et fruits secs représentent la moitié du poids total du pâton, ce qui en fait une petite bombe énergétique.

Flûte aux noisettes grillées et raisins secs Pour 12 flûtes ı

Faire en sorte que tous les ingrédients soient à la même température, celle de la cuisine.

720 g de pâte de pain de blé au levain

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(type Smyrne)

Déposer les noisettes en un seul lit sur une poêle antiadhésive bien chaude et les griller

360 g de noisettes entières

ainsi durant quelques min. Transvaser dans

50 g d’eau

un plat et laisser refroidir.

Préchauffer le four au maximum. Dans un grand

360 g de raisins secs

1 g de levure déshydratée ou 2 g

bol, placer les ingrédients et pétrir avec les deux mains, de manière à amalgamer

de levure fraîche ı

1 c à café de sel

le tout. Diviser en pâtons de 120 g.

Disposer ceux-ci sur un plan de travail fariné et les façonner, à l’aide des doigts également farinés, en cylindres de ± 25 cm de long.

Laisser reposer (et gonfler) durant 1 h 30 à 2 h à température de la pièce (26 à 28 ° C), sous une feuille plastique.

Préchauffer le four à 250 ° C. Enfourner les flûtes dans le four très chaud.

Jeter immédiatement 2 dl d’eau chaude dans un récipient plat ou dans la lèchefrite, posée sur la sole du four. Refermer la porte.

Cuire durant 15 à 20 min, jusqu’à obtenir une belle coloration dorée.

Pour ce type de pain, comme pour la baguette à l’ancienne, le levain est davantage considéré pour l’apport de goût que pour la levée de la pâte. Sa combinaison avec la levure permet cependant de diminuer la proportion nécessaire de celle-ci. De plus, si on utilise le levain seul pour

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Tartine de houmous lentilles beluga et miso, chou-fleur cru, sauce harissa Pour 4 ı

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4 belles tranches de pain au levain 1 tasse de chou-fleur blanc ou de couleur, en petits bouquets

Pour le houmous ı

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150 g de lentilles beluga 500 ml d’eau 1 branche de thym 1 feuille de laurier 40 g de miso brun de riz ou d’orge 50 g de tahini 1 oignon blanc 1 gousse d’ail 10 g de gingembre 4 c à soupe d’huile d’olive vierge extra

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Le jus d’¼ de citron

Faire cuire les lentilles, l’oignon émincé, l’ail, le thym et le laurier dans un demilitre d’eau pendant 20 min sur feu doux et à couvert. Laisser refroidir. Retirer le thym et le laurier.

Placer les lentilles et leur jus de cuisson dans le bol d’un mixer ou d’un blender.

Ajouter le miso, le tahini, le jus de citron, l’huile d’olive et le gingembre râpé finement.

Réduire en purée onctueuse pendant 1 min.

Si la texture vous semble trop ferme, ajouter un petit filet d’eau chaude.

Goûter et rectifier si besoin l’assaisonnement en sel.

Tartiner généreusement le pain avec le houmous de lentilles, garnir avec les petits bouquets de chou-fleur.

Pour la sauce, fouetter dans un petit bol la harissa, l’eau et l’huile d’olive avec la pincée de sel.

Pour la sauce ı

On peut ajouter quelques feuilles de coriandre fraîche, de persil plat et/ou de ciboulette finement ciselés.

1 c à soupe de harissa traditionnelle Les Moulins Mahjoub

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2 c à soupe d’huile d’olive vierge extra

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1 c à soupe d’eau tiède 1 pincée de sel

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Tartine

J’associe à l’évidence ces légumes rôtis à ces antipasti de l’Italie du Sud et à un de mes récents voyages en Sicile à la découverte de collègues vignerons producteurs de vins nature. Si ces moments de partage alliant simplicité et sophistication restent gravés dans ma mémoire, je n’oublierai jamais le cratère de l’Etna fumant et les myriades de petites cendres noires jonchant le bord de la route.

Medley de légumes rôtis Pour 4 ı

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Préchauffer le four à 200 ° C. Laver les légumes, éplucher l’oignon,

1 petite courgette verte 1 petite courgette jaune 4 petits piments doux entiers ou 1 poivron vert coupé en quatre

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10 bouquets de choux-fleurs de couleur

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le couper en 6 quartiers.

Détailler la carotte et les courgettes de biais, en 6 tranches épaisses.

Couper le potimarron en tranches épaisses en gardant la peau mais pas les pépins. Ôter la partie supérieure verte

1 aubergine

et la première feuille extérieure du fenouil et le couper en 6 quartiers.

½ potimarron 1 oignon blanc

Placer tous les légumes dans un grand saladier, arroser de l’huile d’olive, ajouter le thym effeuillé et le sel. Mélanger le tout

1 carotte moyenne 1 petit pied de fenouil 1 bouquet de thym frais

délicatement pour enrober tous les légumes.

Placer sur une plaque allant au four et enfourner pendant 15 à 20 min en surveillant

1 c à café de gros sel 5 cl d’huile d’olive

la coloration. Si besoin, si par exemple la coloration devient trop importante, ajuster la température.

Garder les légumes un peu « al dente ».

Servir comme antipasto ou en accompagnement d’une viande ou d’un poisson grillé.

Ce mode de cuisson concentre les saveurs en évaporant l’eau contenue dans les légumes, ce qui fait toute sa beauté. Il est toutefois important d’adapter la taille des morceaux au type de légume, une courgette étant moins coriace qu’un fenouil, par exemple.

De cette manière, on obtient une cuisson plus homogène.

On évitera une coloration trop prononcée qui dénaturerait l’identité de chaque légume.

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NEW MENU THIS IS THE NEW MENU FOR BELGIUM

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Quality

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Desserts

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DISCOVER OUR STORIES ONLINE

Authenticity

Breakfast & Brunch

Eggs

Served with our organic butter, organic jams and organic spreads

All of our eggs are organic

LE PAIN QUOTIDIEN BREAKFAST

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organic pain au chocolat or croissant, organic bread and organic baguette, orange juice or organic apple juice and a small organic hot drink • add an organic soft-boiled egg

12.5

BREAKFAST BOWL

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organic scrambled eggs, quinoa and lentils, avocado, cucumber, mixed salad, chives, coriander and tomato sauce with harissa

SOFT-BOILED EGGS (1 OR 2)

served with organic bread SCRAMBLED EGGS

VEGAN CHOCOLATE MOELLEUX

MANHATTAN

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PAIN PERDU

• add bacon • add homemade guacamole • add smoked salmon

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seasonal fruits and clotted cream smoked salmon and sour cream with fresh herbs

BRUNCH

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2.35

BELGIAN WAFFLE

5.35

APPLE-PEAR CRUMBLE

5.65

APPLE & CINNAMON TARTLET

5.35

CARAMEL TARTLET

5.35

LEMON TARTLET

5.35

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PEAR-FRANGIPANE RYE TARTLET

5.65

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FRESH FRUITS TARTLET

5.65

PROFITEROLE

5.35

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Our brioche is prepared pain perdu-style with organic eggs and milk. To prevent breadwaste - and as stated in the traditional recipe we are using brioches from the day before.

Nothing goes to waste.

Organic Viennoiseries All our viennoiseries are served with our organic jams and organic spreads

• add an organic Glass of Crémant d’Alsace

CLASSICS

4.65

Cereals, Fresh Fruits & Yoghurt GRANOLA PARFAIT

FRESH FRUIT SALAD

LATTE CAPPUCCINO LATTE MACCHIATO

2.95 | 3.95

3.65 | 4.65

3.35 | 4.35 3.95

TEA

3.65

TEA WITH FRESH MINT *

3.95

English Breakfast, Chunmee, Earl Grey, Jasmine, Rooibos

4.35 3.95

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ask our server for details

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choose between rye, spelt, wheat, white bread, baguette or Nordic rye bread

BREAD BASKET

Food Allergens: All our dishes are prepared in an environment where gluten is present. If you have any questions, do not hesitate to ask us and we’ll help in any way we can. We work with fresh ingredients and the composition of our dishes can vary.

BLACK BOARDS

Blackboard design for take Away, please ask franchise.support@lepainquotidien.com for the art open files.

herbal tea with ginger, lemon, mint * and agave syrup

with organic milk or organic plant-based alternative of your choice CHAÏ LATTE

3.95

GOLDEN LATTE

3.95

with organic milk or organic plant-based alternative of your choice with organic milk or organic plant-based alternative of your choice

Beer

ORGANIC GINETTE OLD BREAD 50cl VEDETT WHITE ZINNEBIR - BELGIAN PALE ALE

5.65

• organic carrot, ginger and turmeric • organic pear, spinach and mint * ORGANIC HOMEMADE LEMONADE *

4.35

HOMEMADE RASPBERRY LEMONADE

4.65

ORGANIC HOMEMADE ICED TEA - rooibos & apple * 3.65 ORGANIC SEASONAL SHOT ORGANIC SEASONAL KOMBUCHA

3.65 5.35

TONIC OF OUR ORGANIC SEASONAL SHOT 4.95

MATCHA LATTE

MUFFIN OF YOUR CHOICE

ask your host for more details

carrot, lemon, ginger, turmeric and pepper

WARM APPLE JUICE

ALMOND CROISSANT

your choice of organic plain yoghurt or organic soy yoghurt

DECAF AMERICANO

3.95 | 4.95

CHOCOLATE TORSADE

SEASONAL TART

3.95 | 4.95

2.35 | 3.35

2.95 | 3.95

3.65

VEGAN TORTILLON 7

5.65 4.65

3.95 | 4.95

GINGER ELIXIR

2.35

5.65

CHOCOLATE TART RICE TART

SEASONAL COLD PRESSED JUICE

BELGIAN HOT CHOCOLATE

3.95

5.95

CHERRY CRUMBLE

• apple, active charcoal and lime

MINI BRIOCHE not organic

SPECIALTY

5.35

CHEESECAKE

ORANGE JUICE

PAIN AU CHOCOLAT

MINI SOURDOUGH BREAD

CHOCOLATE BOMB

ORGANIC APPLE JUICE

SPECIALITY

PAIN AUX RAISINS

BY THE SLICE

All of our hot drinks are available with organic milk or organic almond, oat or soy milk.

CLASSICS

VEGAN CROISSANT

SEASONAL SUGGESTION - non organic

with fresh fruits and your choice of organic plain yoghurt or organic plant-based soy yoghurt YOGHURT AND FRESH FRUITS

3.35

CROISSANT

with strawberries and chocolate

Cold Drinks

ESPRESSO

CHOOSE EITHER:

2.35

Organic Hot Drinks

AMERICANO

THE ANGLER served with smoked salmon and sour cream

8

with seasonal fruits and clotted cream

HONEY & GRAPE COOKIE

5.95

organic pain au chocolat or croissant, organic bread and baguette, organic soft-boiled egg, an organic regular hot drink and choose either an organic apple juice, orange juice or Buck's Fizz

THE FARMER served with an assortment of ham and cheese

PAIN PERDU

CHOCOLATE COOKIE

4.65

MERVEILLEUX

PAIN PERDU

prepared with our brioche, served with

4.95

ORGANIC BELGIAN CHOCOLATE BROWNIE 3.95 CHOCOLATE ÉCLAIR

13

served with organic bread

smoked salmon, sour cream, mixed salad, organic soft-boiled egg, organic bread and baguette with a vegan dressing

• •

SCRAMBLED EGGS TOAST

served warm with avocado, cherry tomatoes, organic pesto rosso and coriander

STILL WATER 25cl | 50cl

2.95 | 4.35

SPARKLING WATER 25cl | 50cl

2.95 | 4.35

Organic Wines & Cider Oé are ambassadors of sustainable viticulture in the respect of the biodiversity and the wine growers.

Their wines are certified organic and without pesticides.

SPARKLING

CRÉMANT D’ALSACE 12.5cl

5.35 | 30.00

APPLE CIDER 20cl or 75cl

3.65 | 9.95

OÉ - WHITE AOC BUGEY CHARDONNAY

OÉ - ROSÉ 5.65 4.65 4.65

IGP MÉDITERRANÉE 2019

OÉ - RED AOC LANGUEDOC 2018

4.95 | 24.95 4.95 | 24.95 4.95 | 24.95

* mint is not organic

LEPAINQUOTIDIENBE

WWW.LEPAINQUOTIDIEN.COM

Marketing I

PACKAGING

Good bread needs to be eaten.

Right down to the last slice.

This bag keeps your uncut bread fresh for four days.

This bag keeps your uncut bread fresh for four days.

This organic bread is made with four ingredients: whole wheat, water, salt and time.

Day 1 Smell the bread, crunch its crust.

Butter it or dip it in olive oil, and enjoy its full fresh taste.

Day 2 Use the bread as a base for tartines that you top with your choice of ingredients.

The wheat is crushed by millstones, at a rate so slow that no nutrients are lost.

We do not use yeast and additives.

Day 3 Toast it and eat it with a spread.

This bag keeps your uncut bread fresh for four days.

Day 4 It’s getting a little drier today, but now it's great for croutons. You can toast tiny pieces of bread in a hot oven with salt, pepper and olive oil. Great in soups and salads.

The wheat is crushed by millstones, at a rate so slow that no nutrients are lost.

Our secret ingredient is the sourdough starter, Maitre Alain, that has gone with us every time we opened a new restaurant and bakery across the world.

This is the story of your bread.

This organic bread is made with four ingredients: whole wheat, water, salt and time.

We do not use yeast and additives.

Our secret ingredient is the sourdough starter, Maitre Alain, that has gone with us every time we opened a new restaurant and bakery across the world.

This is the story of your bread.

Good bread needs to be eaten.

Right down to the last slice.

This bag keeps your uncut bread fresh for four days.

Day 1 Smell the bread, crunch its crust.

Butter it or dip it in olive oil, and enjoy its full fresh taste.

Good bread needs to be eaten.

Right down to the last slice.

This bag keeps your uncut bread fresh for four days.

Day 1 Smell the bread, crunch its crust.

Butter it or dip it in olive oil, and enjoy its full fresh taste.

Day 2 Use the bread as a base for tartines that you top with your choice of ingredients.

Day 3 Toast it and eat it with a spread.

Day 4 It’s getting a little drier today, but now it's great for croutons. You can toast tiny pieces of bread in a hot oven with salt, pepper and olive oil. Great in soups and salads.

Day 2 Use the bread as a base for tartines that you top with your choice of ingredients.

Day 3 Toast it and eat it with a spread.

Day 4 It’s getting a little drier today, but now it's great for croutons. You can toast tiny pieces of bread in a hot oven with salt, pepper and olive oil. Great in soups and salads.

New packaging design, please ask franchise.support@lepainquotidien.com for the art open files.

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

I Marketing

NEW CHRISTMAS PHOTOGRAPHY There is the new set of high quality and high resolution Christmas photography available for print and use on social media.​ Download from the link here.

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

Marketing I

• CONTACT FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM FOR THE FESTIVE PRODUCTS RECIPES

I Marketing

NEW PHOTOGRAPHY There is a new set of high quality and high-resolution photographs that are available to print and use on social media.​ Download from the link here.

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

Marketing I

I Marketing

INSTAGRAM STORIES SOME OF YOU ALREADY UPDATED YOUR IG STORIES WITH THESE ICONS. PLEASE USE THE LPQ BRANDED ICONS TO HIGHLIGHT COVERS.​

Christmas New

30th Anniversary New

App

Bakery

Catering

Events

Location

Menu

Picnic

Shop

Take away

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

Marketing I

INSTAGRAM POST GUIDELINES Photos on social media should follow the brands over all photography standard. ​ • The LPQ Logo should always be the profile picture.​ • Honest home delivery pack shots with a representative character • Styled menu shots that reveal us a bit more about the Le Pain Quotidien experience.​ • The complete Le Pain Quotidien experience shared with friends, in-store, or at home​ • High-quality coverage shots that witness the unique Le Pain Quotidien story.​ ​ Learn more about our photography guidelines in here.​ ​

I Marketing

AUTUMN IN STORE DESIGN We are going with simple and easy decoration this Autumn to be in line with the sanitary measures of the moment.​ Let's reuse our autumn leaves from last year and fasten them on the lamps above the tables and the counter.

WI N D OW D I S P L AY

The materials we have chosen this year are simple, natural and welcoming.​ ​ • Wooden logs​ • Mix of pinecones and hazelnut​ • Burlap​ • Leaf garlands • Put the light on the products.​ • Respect the space between the products.

• Do not use figurines like woodland​creatures, mushrooms, squirrels,​ hedgehogs, pumpkins....

• Do not put Halloween decorations. It’s not the style of the brand

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

Marketing I

DESIGN TO PRINT New sticker for take away packaging available.

I Marketing

FESTIVE SEASON WINDOW DECORATIONS

• • • • •

Balls with led lights​ Gift Boxes​ Burlap​ Fir Branches​ Gift Cards

We can provide you with the contact details for the Belgian decoration suppliers.

Please reach out for the artworks for the decorations.

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

Marketing I

Do's • Present products by family, sweet and savory together • Have the price cards on the hampers • Reassort daily your offering (to have the display full all day) • Add red ribbon to make it more festive • Could use pinecones for the counter • Place the Christmas tree in good visibility • Reuse the pinecones from previous years • Arrange gift packages (Kraft or white gift wrap paper) under the Christmas tree • Place the led garland on the tree • Hang above the lamps of the tables and the counter the branches of holly or fir with a red ribbon bow • Use only natural elements to decorate the tree • Permission to use candles occasionally with the agreement of the Line Manager • Less is more, prefer to be light with decoration rather than overloaded with decoration

Dont's • Do not have the shelves or cabinet empty • Do not use glittery or plastic ribbons • Do not have cartoon Santas in the bakeries • No put decorations on the tables • Respect the style of the brand: no sequins and no ostentations colors • Use only old decorations unless it is natural in color white, sand or beige

I Marketing

FESTIVE SEASON HAMPER BOX

PREMIUM BOX​

BELGIUM BOX​

MAHJOUB BOX​

•Pepper​ •Salt​ •Crémant bottle​ •Olive oil​ •Gift voucher 10 euros​ •Tea towel

•Waffle Tube​ •Milk & Dark Chocolate (30gr)​ •Spread Chocolat noir​ •Pain d’épice​ •Gift voucher 10 euros​ •Tea towel

•Mahjoub Olive Paste​ •Olive Oil​ •Capers​ •Harissa​ •Artichoke paste​ •Dried Tomatoes​ •Gift voucher 10 euros​

Another examples of Hampers could be: HAMPER BOX ​ •Organic red wine​ •Stollen loaf​ •Olive oil​ •Mince pies​ •Gingerbread men​ •LPQ Coffee beans​ •LPQ Spread Noir​ •LPQ Olive paste​ •Peters Yard crackers​ •LPQ Jam​ •LPQ Bowl​ •New LPQ cookbook

HAMPER BOX ​ •Organic red wine​ •Stollen loaf​ •Mince pies​ •Gingerbread men​ •LPQ Coffee beans​ •LPQ Spread Noir​ •Black Bomber Cheese​ •LPQ Olive paste​ •Peters Yard crackers​ •LPQ Jam

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

Marketing I

To order gift boxes for Hampers.

Go here

RIBBON

•

• Happy Holidays

•

•

•

•

•

•

•

•

•

•

•

•

•

•

• Season’s Greetings

•

•

• Joyeuses Fêtes

•

I Marketing

VOUCHER DESIGN

We wish you happy holidays

We wish you happy holidays

10 €

We wish you happy holidays

Valable jusqu’à • Geldig tot :

..........................

• Profitez de ce bon dans tous les « Le Pain Quotidien» en Belgique.

• Geniet van deze bon in alle « Le Pain Quotidien» in Belgïe.

We wish you happy holidays

We wish you happy holidays

Valid until :

10 €

Le Pain Quotidien

• Profitez de ce bon dans tous les « Le Pain Quotidien» en Belgique.

• Geniet van deze bon in alle « Le Pain Quotidien» in Belgïe.

FOR / FROM CARD

Color for cut

Color for cut

Color for cut

Happy Holidays

Joyeuses Fêtes

For :

Pour :

For :

From :

De:

From :

Season’s Greetings

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

• Cheesecake au fruits des bois (4p) • Tarte poire & frangipane (4p) • Tartelette citron • Tartelette caramel

16,95 × .......... = ...................

13,95 × .......... = ...................

3,35 × .......... = ...................

3,65 × .......... = ...................

Bon de commande Noël

Nos bûches de Noël sont disponibles jusqu’au 31/12/2021, sous réserve de disponibilité.

La galette des rois est disponible à partir du 23/12/2021.

Bon de commande Nouvel An

Marketing I

À REMPLIR PAR LE CLIENT :

Date Heure de retrait Nom du client Tél

ORDER FORM

Gsm À REMPLIR PAR LE MAGASIN :

Numéro de la commande Montant de la commande Commande prise par Merci de payer au moment de la commande

Pâtisseries Fêtes

(03) 226 37 10

GENT KALANDEBERG 10 - 9000 Gent KORENMARKT 16 - 9000 Gent

(09) 224 18 79 t. (09) 269 04 70

(03) 225 12 29

JAMBES Ave Jean Materne 54 - 5100 Jambes

t.

(081) 30 88 88

KNOKKE Dumortierlaan 75 - 8300 Knokke

t.

(050) 60 15 75

ANTWERPEN STEENHOUWERSVEST 48 - 2000 Antwerpen

t.

(03) 226 76 13

KIEVITPLEIN Lange Kievitstraat 107 - 2018 Antwerpen

t.

MECHELSESTEENWEG 45 - 2018 Antwerpen

t.

GRAANMARKT 6 - 2000 Antwerpen

t.

LEOPOLD DE WAELPLAATS 8 - 2000 Antwerpen BRUGGE SIMON STEVINPLEIN 15 - 8000 Brugge

(03) 231 91 91

t.

(03) 766 58 27

t.

(050) 34 29 21

BRUXELLES / BRUSSEL CIMETIÈRE D’IXELLES Chée de Boondael 479 - 1050 Brussel

t.

(02) 646 06 93

t.

LEUVEN Parijsstraat 35 - 3000 Leuven

t.

(016) 22 43 70

LIÈGE Rue du Mouton Blanc 19 - 4000 Liège

t.

(04) 223 60 12

MAASMECHELEN Zetellaan 100 - 3630 Maasmechelen

t.

(089) 77 32 11

MECHELEN Ijzerenleen 35 - 2800 Mechelen

t.

(015) 41 54 24

MONS Rue d’Havré 10 - 7000 Mons

t.

(065) 73 14 38

t.

(081) 22 16 66

DANSAERT Rue Antoine Dansaert 16 - 1000 Brussel

t.

(02) 502 23 61

GALERIE DE LA REINE - 11 - 1000 Brussel

t.

(02) 502 02 20

LEPOUTRE Chée de Waterloo 515 - 1050 Brussel

t.

(02) 343 33 59

NAMUR Rue du Collège 5 - 5000 Namur

LOUISE Ave Louise 124 - 1050 Brussel

t.

(02) 646 49 83

NIVELLES Rue de Namur 13 - 1400 Nivelles

t.

(067) 87 70 03

OVERIJSE Brusselsesteenweg 497 - 3090 Overijse

t.

(02) 657 69 56

WATERLOO Chée de Bruxelles 125 - 1410 Waterloo

t.

(02) 354 59 90

WAVRE Rue du Commerce 31 - 1300 Wavre

t.

(010) 22 29 30

PARVIS Saint Pierre 16 - 1180 Brussel

t.

(02) 344 04 14

SABLON Rue des Sablons 11 - 1000 Brussel

t.

(02) 513 51 54

STOCKEL Ave Hinnisdael 6 - 1150 Brussel

t.

(02) 772 70 66

TONGRES Rue des Tongres 71-73 - 1040 Brussel

t.

(02) 733 38 97

TOUR & TAXIS Ave du Port 86C - 1000 Brussel

t.

(02) 344 47 52

CHARLEROI Bld J.Tirou 67 - 6000 Charleroi

t.

WEMMEL Brusselsesteenweg 11 - 1780 Wemmel

t. (02) 262 33 95

(071) 32 27 82

LE PAIN QUOTIDIEN Catering Évènements privés et professionnels catering@lepainquotidien.be +32(0)2 348 49 46

• Buche Foret Noir (4p) • Buche Mangue, Coco et Passion (4p) • Cube chocolat & Profiterol Paris Brest • Cougnou aux raisins • Cougnou au sucre • Pain de Noël • Profiterole • Petit sapin de Noël • Galette des rois (6p)

19,95 × .......... = ...................

19,95 × .......... = ...................

3,95 × .......... = ...................

5,35 × .......... = ...................

5,35 × .......... = ...................

6,65 × .......... = ...................

3,95 × .......... = ...................

4,95 × .......... = ...................

19,95 × .......... = ...................

Desserts • Meringue Framboise (4p) • Bombe au chocolat (4p) • Tarte cerise & crumble (6p) • Tarte au chocolat (6p) • Cheesecake au fruits des bois (4p) • Tarte poire & frangipane (4p) • Tartelette citron • Tartelette caramel

12,65 × .......... = ...................

13,95 × .......... = ...................

• Tartelette framboise • Tartelette pomme-cannelle • Flan à la vanille • Crumble pomme-poire • Merveilleux • Éclair • Brownie bio • Délice au chocolat vegan • Cookie triple chocolat • Cookie miel, raisins & noix • Muffin bio myrtilles/framboises vegan • Cake nature • Cake chocolat • Cake citron

17,95 × .......... = ...................

4,35 × ............ = ....................

3,35 × ............ = ....................

3,65 × ............ = ....................

3,95 × ............ = ....................

3,95 × ............ = ....................

2,95 × ............ = ....................

CHANGE THE PICTURE

2,95 × ............ = ....................

3,95 × ............ = ....................

1,65 × ............ = ....................

1,65 × ............ = ....................

3,65 × ............ = ....................

7,95 × ............ = ....................

8,90 × ............ = ....................

8,65 × ............ = ....................

* Bio: contrôle et certification CERTISYS

16,95 × .......... = ...................

16,95 × .......... = ...................

13,95 × .......... = ...................

3,35 × .......... = ...................

3,65 × .......... = ...................

Nos bûches de Noël sont disponibles jusqu’au 31/12/2021, sous réserve de disponibilité.

La galette des rois est disponible à partir du 23/12/2021.

T RUC K OD FO

Bon de commande Noël

Bon de commande Nouvel An

À REMPLIR PAR LE CLIENT :

Date

Commandez facilement en ligne votre dessert, petit-déjeuner ou brunch pour les fêtes de fin d’année

Heure de retrait Nom du client Tél Gsm À REMPLIR PAR LE MAGASIN :

Happy Holidays

Numéro de la commande Montant de la commande

Scannez le QR code, passez votre commande, payez à l’avance et récupérez-la quand vous le souhaitez.

Rapide, facile et en toute sécurité.

Commande prise par Merci de payer au moment de la commande

BON DE COMMANDE LEPAINQUOTIDIENBE

Joyeuses fêtes,

WWW.LEPAINQUOTIDIEN.COM/BE

L’ÉQUIPE DU PAIN QUOTIDIEN

STEENHOUWERSVEST 48 - 2000 Antwerpen

t.

(03) 226 76 13

KIEVITPLEIN Lange Kievitstraat 107 - 2018 Antwerpen

t.

(03) 226 37 10

GENT KALANDEBERG 10 - 9000 Gent KORENMARKT 16 - 9000 Gent

MECHELSESTEENWEG 45 - 2018 Antwerpen

t.

(03) 225 12 29

JAMBES Ave Jean Materne 54 - 5100 Jambes

t.

(081) 30 88 88

KNOKKE Dumortierlaan 75 - 8300 Knokke

t.

(050) 60 15 75

ANTWERPEN

GUEST THANK YOU CARD GRAANMARKT 6 - 2000 Antwerpen

t.

LEOPOLD DE WAELPLAATS 8 - 2000 Antwerpen

BRUGGE SIMON STEVINPLEIN 15 - 8000 Brugge

(03) 231 91 91

t.

(03) 766 58 27

t.

(050) 34 29 21

t.

(02) 646 06 93

BRUXELLES / BRUSSEL

CIMETIÈRE D’IXELLES Chée de Boondael 479 - 1050 Brussel

DANSAERT Rue Antoine Dansaert 16 - 1000 Brussel

t.

(02) 502 23 61

GALERIE DE LA REINE - 11 - 1000 Brussel

t.

(02) 502 02 20

Déchirez ici Déchirez ici

t.

(09) 224 18 79 t. (09) 269 04 70

LEUVEN Parijsstraat 35 - 3000 Leuven

t.

(016) 22 43 70

LIÈGE Rue du Mouton Blanc 19 - 4000 Liège

t.

(04) 223 60 12

Quiche pour 2 personnes

Pains Tranché ou

t.

(089) 77 32 11

t.

(015) 41 54 24

MONS Rue d’Havré 10 - 7000 Mons

t.

(065) 73 14 38

• Pain de blé bio — 2kg

8,65 × .......... = ...................

• Feta & épinards

(081) 22 16 66

• Pain de blé bio — 600gr

8,65 × .......... = ...................

3,35 × .......... = ...................

• Butternut, chèvre & noix

8,65 × .......... = ...................

• Broccoli, poireau, chou frisé

8,65 × .......... = ...................

10,35 × .......... = ...................

LEPOUTRE Chée de Waterloo 515 - 1050 Brussel

t.

(02) 343 33 59

NAMUR Rue du Collège 5 - 5000 Namur

t.

(02) 646 49 83

NIVELLES Rue de Namur 13 - 1400 Nivelles

t.

(067) 87 70 03

OVERIJSE Brusselsesteenweg 497 - 3090 Overijse

t.

(02) 657 69 56

• Pain de seigle bio — 600gr

3,35 × .......... = ...................

WATERLOO Chée de Bruxelles 125 - 1410 Waterloo

t.

(02) 354 59 90

WAVRE Rue du Commerce 31 - 1300 Wavre

t.

(010) 22 29 30

• Pain d’épeautre bio — 600gr

3,35 × .......... = ...................

• Pain blanc bio — 600gr

3,35 × .......... = ...................

• Pain aux noix bio — 600gr

5,35 × .......... = ...................

• Pain surprise tradition (10p)

3,35 × .......... = ...................

• Pain surprise découverte (10p)

88,00 × .......... = ...................

7,95 × .......... = ...................

• Plateau baguettes (5p)

48,00 × .......... = ...................

t.

SABLON Rue des Sablons 11 - 1000 Brussel

(02) 344 04 14

t.

STOCKEL Ave Hinnisdael 6 - 1150 Brussel

t.

(02) 513 51 54

(02) 772 70 66

TONGRES Rue des Tongres 71-73 - 1040 Brussel

t.

(02) 733 38 97

TOUR & TAXIS Ave du Port 86C - 1000 Brussel

t.

(02) 344 47 52

CHARLEROI Bld J.Tirou 67 - 6000 Charleroi

t.

WEMMEL Brusselsesteenweg 11 - 1780 Wemmel

t.

t. (02) 262 33 95

(071) 32 27 82

Pain au curcuma bio — 600gr • Pain aux grains anciens bio — 600gr

LE PAIN QUOTIDIEN Catering

Thank You!

Évènements privés et professionnels catering@lepainquotidien.be +32(0)2 348 49 46

T RUC K OD FO

Igeniento bea coratus alite erspid qui nusantis et, cum di offictor acepeditam ististotae omnis est aped modiorum fugit ut parum qui con conse sitatum quatium suntis veris delescidem sum ex et od estorepudi veratum verepel iquosanienis eum aut hicidem acerum quatur, volupta epudis distrum conse reperepro omnienesed maionessim consecab incidit explit in coratis eum vel inventem quid ut voluptat quam es eum laborehent volecte qui to temporum vitate pa dolorep

as you celebrating with friends and family, we’re sending you warm wishes.

8,65 × .......... = ...................

• Poireau & Pleurotes

LOUISE Ave Louise 124 - 1050 Brussel PARVIS Saint Pierre 16 - 1180 Brussel

Happy holidays!

• Lorraine

non tranché :

MAASMECHELEN Zetellaan 100 - 3630 Maasmechelen

MECHELEN Ijzerenleen 35 - 2800 Mechelen

Happy Holidays BON DE COMMANDE LEPAINQUOTIDIENBE

• Pain multicéréales bio — 1kg

& parmesan

Traiteur 83,00 × .......... = ...................

5,35 × .......... = ...................

• Plateau tartines (5p)

48,00 × .......... = ...................

• Pain multicéréales raisins bio — 700gr

7,65 × .......... = ...................

• Plateau brioches (5p)

40,00 × .......... = ...................

• Pain sans gluten — 350gr

4,95 × .......... = ...................

• Plateau zakouskis (5p)

25,00 × .......... = ...................

• Cramique — 450gr

3,65 × .......... = ...................

• Plateau légumes (5p)

34,00 × .......... = ...................

• Craquelin — 450gr

3,95 × .......... = ...................

• Plateau gourmandises (5p)

39,00 × .......... = ...................

• Brioche

4,95 × .......... = ...................

• Plateau mini desserts (5p)

34,00 × .......... = ...................

0,95 × .......... = ................

• Le Pain Quotidien giftbox

Boulangerie • Pain au levain bio

Cadeau

• Baguette à l’ancienne bio

1,95 × .......... = ................

• Ciabatta bio

1,65 × .......... = ................

• Mini baguette multicéréales bio • Flûte aux noisettes bio • Flûte aux olives bio • Petite brioche

1,95 × .......... = ................

2,35 × .......... = ................

2,35 × .......... = ................

1,35 × .......... = ................

.......... × .......... = ...................

• Chèque cadeau € 15

15,00 × .......... = ...................

• Chèque cadeau € 25

25,00 × .......... = ...................

• Livre de recettes — Alain Coumont

20,00 × .......... = ...................

Vins

• Pain au chocolat bio

1,65 × .......... = ................

• Croissant aux amandes bio

2,65 × .......... = ................

• Chardonnay du Pays d’Oc bio (blanc)

1,65 × .......... = ................

• Bordeaux Supérieur bio (rouge)

21,35 × .......... = ...................

1,65 × .......... = ................

• Côtes du Rhône la Dévèze (rosé)

18,65 × .......... = ...................

• Côtes du Rhône Village (rouge)

25,35 × .......... = ...................

• Crémant d’Alsace bio

19,00 × .......... = ...................

• Croissant bio

• Croissant à l’hibiscus vegan • Couque beure raisins bio • Nougatine Roll

1,35 × .......... = ................

1,95 × .......... = ................

• Torsade aux amandes et cranberries bio

1,65 × .......... = ................

• Sandwich bio

0,95 × .......... = ................

• Vegan Tortillon bio

1,95 × .......... = ................

• Muscadet les perdrix bio (blanc)

18,65 × .......... = ...................

21,35 × .......... = ...................

• Cidre

5,70 × .......... = ...................

WWW.LEPAINQUOTIDIEN.COM/BE * Bio: contrôle et certification CERTISYS

Le Pain Quotidien

Tous nos prix sont en euro TVA incluse

Happy holidays! as you celebrating with friends and family, we’re sending you warm wishes.

Le Pain Quotidien

Thank You!

Igeniento bea coratus alite erspid qui nusantis et, cum di offictor acepeditam ististotae omnis est aped modiorum fugit ut parum qui con conse sitatum quatium suntis veris delescidem sum ex et od estorepudi veratum verepel iquosanienis eum aut hicidem acerum quatur, volupta epudis distrum conse reperepro omnienesed maionessim consecab incidit explit in coratis eum vel inventem quid ut voluptat quam es eum laborehent volecte qui to temporum vitate pa dolorep

• PLEASE FIND HERE THE CHRISTMAS TOOLKIT FOR ALL THE MATERIALS CHRISTMAS

WWW.LEPAINQUOTIDIEN.COM

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GRAANMARKT 6 - 2000 Antwerpen LEOPOLD DE WAELPLAATS 8 - 2018 Antwerpen BRUGGE Simon Stevinplein 15 - 8000 Brugge

(03) 226 76 13 (03) 226 37 10 (03) 225 12 29

t. t. t.

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(03) 766 58 27 (050) 34 29 21

BRUXELLES / BRUSSEL CIMETIÈRE D’IXELLES Chée de Boondael 479 - 1050 Brussel

t. (02) 646 06 93

GALERIE DE LA REINE - 11 - 1000 Brussel

t.

DANSAERT Rue Antoine Dansaert 16 - 1000 Brussel

(02) 502 23 61

t.

LOUISE Ave Louise 124 - 1050 Brussel

(02) 343 33 59

t.

LEPOUTRE Chée de Waterloo 515 - 1050 Brussel

(02) 502 02 20

t.

PARVIS Saint Pierre 16 - 1180 Brussel

(02) 646 49 83

t. (02) 344 04 14

SABLON Rue des Sablons 11 - 1000 Brussel

t.

t.

TOUR & TAXIS Ave du Port 86C - 1000 Brussel

t.

TONGRES Rue des Tongres 71-73 - 1040 Brussel

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STOCKEL Ave Hinnisdael 6 - 1150 Brussel

LEPAINQUOTIDIEN.COM

LEPAINQUOTIDIENBE

(02) 513 51 54

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GENT KALANDEBERG 10 - 9000 Gent KORENMARKT 16 - 9000 Gent

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CHARLEROI Bld J.Tirou 67 - 6000 Charleroi

(071) 32 27 82

(081) 30 88 88

t.

JAMBES Ave Jean Materne 54 - 5100 Jambes

(09) 224 18 79 (09) 269 04 70

t.

t.

LIÈGE Rue du Mouton Blanc 19 - 4000 Liège

t.

LEUVEN Parijsstraat 35 - 3000 Leuven

t.

KNOKKE Dumortierlaan 75 - 8300 Knokke

(050) 60 15 75 (016) 22 43 70 (04) 223 60 12

t.

MONS Rue d’Havré 10 - 7000 Mons

t.

MECHELEN Ijzerenleen 35 - 2800 Mechelen

t.

MAASMECHELEN Zetellaan 100 - 3630 Maasmechelen

NAMUR Rue du Collège 5 - 5000 Namur

(089) 77 32 11 (015) 41 54 24

(065) 73 14 38

t. t.

NIVELLES Rue de Namur 13 - 1400 Nivelles

(081) 22 16 66

(067) 87 70 03

t.

WAVRE Rue du Commerce 31 - 1300 Wavre

t. (02) 354 59 90

WATERLOO Chée de Bruxelles 125 - 1410 Waterloo

t.

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WEMMEL Brusselsesteenweg 11 - 1780 Wemmel

Gerecycleerd · Papier · Recyclé

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

A gift for y SLEEVE VOUCHER (UK) GIFT VOUCHER • CADEAUBON • CHÈQUE CADEAU

Happy Holidays From : . . . . . . . . . . . . . . . . . . . . . . . . . . . To : . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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(02) 657 69 56 (010) 22 29 30

t. (02) 262 33 95

LE PAIN QUOTIDIEN Catering Private & corporate events catering@lepainquotidien.be +32(0)2 348 49 46

SLEEVE VOUCHER (BE) I Marketing

Marketing I

COFFEE SLEEVE

99071919

K100

STICKER FOR CAKE BOX

• PLEASE FIND HERE THE CHRISTMAS TOOLKIT FOR ALL THE MATERIALS CHRISTMAS

I Marketing

BADGE / T-SHIRT / TOTE BAG

Badge Tote Bag

T-shirt

• ALL THE TOOLKITS ARE AVAIL ABLE VIA BREAD BOX

Marketing I

RETAIL LABEL DESIGN

BE-BIO-01

PACKAGING, BUCHE BOX DESIGN

• PLEASE FIND HERE THE CHRISTMAS TOOLKIT FOR ALL THE MATERIALS CHRISTMAS

5.

F&B

I F&B

KI N G'S DAY January 6 is Epiphany, the day of kings (Melchior, Gaspard and Balthazar) and in line with tradition, the galette has puff pastry, frangipane, the hidden trinket and includes a crown.​ ​ The typical French tradition of the Kings cake is to cut the cake into slices then distribute to the family. Whoever finds the trinket in their slice are then crowned King or Queen and has the privilege of choosing their fellow King or Queen. ​ ​ A fun way to avoid cheating is to put a child - the smallest - under the table and while cutting the slices of pastry while shouting, "Who is this for?" So, the child has the chance to decide who will be the king! Today there are trinkets for all tastes, which people keep and collect: themes (cinema, sport, etc.), "Miss France", trinkets bearing the effigy of heroes from television series or cartoons, Eiffel Towers, politicians and even our little LPQ bowl

A flaky pastry cake made from puff pastry, filled with a frangipane almond cream and topped with a paper crown.​ ​ The fève (small red LPQ Bowl) is included.

52

F&B I

KING'S DAY CAKE RECIPE INGREDIENTS (FOR 3 CAKES):

METHOD:

• • • • •

1. Cut (6) six 8"/20cm circles of puff pastry and using 2 x 8''/20cm puff dough circle to make 1 king's cake ​ 2. Pipe and spread 250 grams of Almond Cream using piping pastry bag, leaving the outside ½'' edge free of cream ​ 3. Place the trinket in one side of the almond cream​ 4. Place the second pastry circle on top and press the edges to secure, seal well. ​ 5. Pre heat the oven to 360 F / 165C. Brush egg wash on the top, then freeze for 10 minutes, then apply second egg wash layer. ​ 6. Score the top in a losange pattern (see picture).

1 full size puff Pastry Sheet ​ Almond Cream (750 g)​ Trinket​ Egg wash​ 3x8" Golden Board

BAKING INSTRUCTION: • Bake at 360F/162C for 4045 min until fully cooked and golden brown,​ • Once cooled, place on gold cardboard tray.

• A L L T H E R E C I P I E S A R E 53 AVAIL ABLE ON BREAD BOX

I F&B

L'ATELIER DU PAIN PRODUCTS In Le Pain Quotidien we are always searching for the best quality products. In our LADP facility, we have improved two of our core products: croissant and baguette. We would love to share with all of you what has been done and how we have improved these two products. For the croissant 35 trials and changes were done before getting our final improved recipe. ​ ​

CROISSANT These are all the improvements we did for the new brand croissant:​ ​ We are using better quality grains that makes better gas retention and better volumes.​ We want to have our enzymes from the grains and not from the correctors. We don't need to add more correctors to the dough like enzymes, ascorbynic acid​ We are cutting bigger triangles, went from 12cm to 15 cm, but keeping the same weight​ The shape is also new, went from 5 twists to 4. ​ We are now rolling the croissant slowly and we are crushing the butter in longer time too. We are now pressing the croissant from 8mm thickness to 6 mm on the first step and second time that goes from 6 mm to 2mm thick. Before it was done all in once, from 8mm to 2mm, so was done too brutally.

Our Croissant before

Our Croissant NOW

16 layers all butter pressed in dough too dense

Have more volumeand be less dense

Had less volume than competition

Have more taste and be less dry

Was too dry

54

F&B I

What is our key point of difference versus the rest of the market? ​ ​ • Resting time of the dough. We are an atelier, work with batons (deegblok) van 10,5kg per time -an industrial bakery works with multiple tons per time. ​ • We have the physical space to allow resting time of 20h for our croissant versus max 6 hours in an industrial bakery. Resting time benefit: enzymes can transform starch into sugar.​ • Our croissant is 100% Organic. The organic croissant makes up for less than 5% of the market. ​ • Starting with bio flour which is pure, no additives. ​ • Using only organic butter.

BAGUETTE A L'ANCIENNE

The baguette à l’ancienne is an organic baguette created by our bakers​ ​ Our classic baguette that we had before was made with organic quality flour. However, for the new recipe we found an even better flour, of which is stone-ground.​ ​ The baguette à l’ancienne now is made with the typical Le Pain Quotidien sourdough yeast, that we also use in our typical breads. This leads to a higher quality baguette with a more pronounced taste.​ ​ The kneading phase of the baguette has also been improved and the resting times of the dough of this baguette is made longer. In the end, the dough undergoes a slow, cold process before being baked on a stone floor.​ ​ All of this leads to a more open crumb structure and of course, more taste.​ ​ Thanks to the installation of new ovens, our baguettes will also be baked throughout the day and not just in the morning.

55 A V A I L A B L E O N B R E A D B O X • ALL THE RECIPIES ARE

I F&B

Q4 FOOD INSPIRATION PRICING & COST OVERVIEW INGREDIENT COST ONLY

M e nu I t e ms

C O GS Sug g e st e d C O GS U nit s/ kcal E X T C ost E X T Sale s E X T GP $ Price % F orecast

Breakfast Bowl with Ancient Grains, Sunny-side Egg, & Kale Pesto

$3.43

$13.00

26.41%

5

980

$17.17

$65.00

$47.84

Sunny-side Breakfast Bowl

$2.97

$12.50

23.76%

5

595

$14.85

$62.50

$47.65

Multigrain Porridge with Blueberry Compote

$1.41

$7.00

20.11%

6

405

$8.45

$42.00

$33.55

Warm Veggie Toast with Delicata and Broccoli Rabe

$3.33

$13.00

25.65%

6

630

$20.00

$78.00

$58.00

Black Olive & Goat Cheese Toast with Beets and Pickled Oranges

$3.30

$12.00

27.47%

4

615

$13.18

$48.00

$34.82

Muhammara Toast

$3.61

$14.00

25.79%

4

640

$14.44

$56.00

$41.56

Brussels Farro Bowl

$3.47

$14.00

24.79%

4

680

$13.88

$56.00

$42.12

Brussels Caesar

$2.93

$13.00

22.54%

4

540

$11.72

$52.00

$40.28

Chicken Lentil Stew

$3.23

$15.00

21.53%

4

660

$12.92

$60.00

$47.08

Chicken & Vegetable Tagine with Moroccan-Spiced Cauliflower Couscous

$3.87

$15.00

25.80%

4

550

$15.48

$60.00

$44.52

Apple Oat Latte

$0.97

$4.50

21.56%

5

180

$4.85

$22.50

$17.65

Ginger Spiced Apple Cider

$0.58

$3.50

16.57%

5

260

$2.90

$17.50

$14.60

Banana & Buckwheat Cake

$0.78

$4.50

17.29%

5

330

$3.89

$22.50

$18.61

$153. 73 $642 . 0 0

Sunny-side Breakfast Bowl

Breakfast Bowl with Ancient Grains, Sunny-side Egg, & Kale Pesto

56

23.95%

Multigrain Porridge with Blueberry Compote & Granola

F&B I

Warm Veggie Toast with Delicata and Broccoli Rabe

Black Olive & Goat Cheese Toast with Beets and Pickled Oranges

• Bread • Viennoiserie • Ugly Fruit - Bruised Fruit • Veg Pulp From Juicing Muhammara ToastVegetables • Ugly • Vegetable trim • Vegetable Top

Brussels Farro Bowl

Brussels Kale Caesar

Chicken Lentil Stew

Chicken & Vegetable Tagine with Moroccan-Spiced Cauliflower Couscous

Banana & Buckwheat Cake

57 E A V A I L A B L E O N B R E A D B O X • ALL THE RECIPIES AR

I F&B

FOOD INSPIRATION FROM BRAZIL STOLLEN (CHRISTMAS RECIPE) INGREDIENTS (FOR 35 STOLLEN/ PRODUCTION RECIPE): Stollen​ Topping​ • 10kg Pre-mixture Tegral Artisanal • 500g Butter, melted (Puratos) • 100g Cinnamon ​ • 2.9kg​Water ​ • 100g​ Sugar • 2.6kg​Butter ​ • 500g Icing Sugar • 2.24kg​Egg Yolks • 33g​Dried Yeast • 10kg​Candied Fruits • 5kg Raisins​ • 1kg​Roasted Hazelnuts​ • 2kg​Roast Almonds

METHOD: Step 1 - Dough​ • • • • ​ 1.

5.5kg​Pre-mixture Tegral Artisinal 1.3kg​ Butter​ 740g Egg yolk 33g Dried Yeast 1. Add all ingredients in the mixer except butter and mix at speed 1 for 15-20 minutes, then add the butter until the gluten starts to develop.​

Step 2 - Dough​ • • • • • ​ 1.

2.

3.

4.

5.

4.5kg​Pre-mixture Tegral Artisanal ​ 1.1kg​ Water 1.3kg​Butter ​ 1.5kg Egg Yolk 10kg Candied fruits

• 5kg​ Raisins • 1kg​Roasted Hazelnuts • 2kg​Roast Almonds

Add the second part of the ingredients in the mixer, except the butter Mix at speed 1 for 15-20 mins then increase speed to 2 until the dough is smooth and elastic​ Add the butter and mix until dough is smooth and elastic​ Add the fruits and mix at speed 1 until they are incorporated​ Leave to rest for 45-60 mins at room temperature​ • SEND ALL YOUR RECIPES TO • FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM

F&B I

Step 3 - Shaping​ 1. Portion the dough into 750g portions, make a ball-shaped pre mold and let it rest for 15 minutes on the table.​ 2. Spread the dough into a rectangular shape measuring 20x15cm and roll it lengthways and let it rest for 15 mins​ 3. Using a rolling pin, place the pin in the centre of the dough and with moderate pressure roll halfway to the top end, only twice.​ 4. The half that has been rolled should be folded over the other half. Leave to proof in a fermenter for 2 hours at 28°C​ 5. Preheat the rotary oven to 180C and bake for 39mins at 160c​ 6. Take it out of the oven and immediately brush the melted butter with the Topping. Then sprinkle the sugar and cinnamon.​ 7. When it's completely cooled, sprinkle generously with iced sugar and package

FROM SWITZERLAND HUMMUS & PUMPKIN TARTINE INGREDIENTS: • • • • •

Slice of wheat bread (toasted slice)​ 120gr Squash hummus 80 gr Red endive, julienne 1 drizzle Herb dressing 10gr Pumpkin seeds (as decoration on endives)​ • Baby pear (one piece for decoration)

This is a recipe that works well in Autumn . It's also vegan.

METHOD: Preparation Houmous Squash for 10 dishes:​ ​ 1 day before, cut 1.2 kg of squash cut into cubes then boil for 15 minutes. Then leave to drain overnight in a colander in the refrigerator. The next day blend the squash into a puree and add 400gr. of Hummus with salt and pepper.​ ​ Preparation of herb vinaigrette:​ ​ In a gastro container, mix 300 gr olive oil, juice of 1 lemon, 30 gr parsley, 20 gr coriander, salt and pepper.

•

• THANK YOU LE PAIN QUOTIDIEN BRAZIL AND SWITZERL AND TEAM

I F&B

FOOD INSPIRATION FROM MEXICO CINNAMON ROLLS INGREDIENTS (PRODUCTION RECIPE): • • • • • • • • • •

5.5 kg Danish dough 1.6 kg Butter 1.5 kg Custard cream 2 kg Raisins 0.168 kg Egg for varnishing​ 2kg Cream cheese 0.1 kg Cinnamon 0.75 kg Icing Sugar 0.1 l Milk 0.45 Kg Butter for Glaze

METHOD: 1. The dough is laminated and the butter is placed in the middle, two double turns are made. ​ 2. It is stretched up to no. 1.5 of the laminator and is spread out on the table. ​ 3. The corners are matched so that a uniform rectangle is left and it is lined with the pastry cream with the help of a stepped spatula or scraper. ​ 4. The 5cm thick rolls are cut ​ 5. They are varnished with the egg and left to ferment for 3 hours ​ 6. They are baked at 165ºC for 25 minutes ​ 7. Mix the Cream cheese with butter, icing sugar and milk. ​ 8. Spread with the Glaze mix (Cream Cheese) and sprinkle Cinnamon over the entire surface

•

• THANK YOU LE PAIN QUOTIDIEN MEXICO TEAM

F&B I

FROM USA PUMPKIN COOKIES (AUTUMN RECIPE) INGREDIENTS (FOR 150 COOKIES/ 75G PER PIECE): • • • • • • • • • • • • • •

1150g Butter 2000g Organic Sugar 1000g Brown sugar 560 g Liquid egg 3750g Plain/AP Flour​ 2500g Pumpkin Puree 65 g Baking powder​ 30g Baking Soda ​ 30g Salt 50g Ginger Powder 30g Cinnamon 10g Nutmeg 30g Vanilla 40g Orange Food colouring

Topping​ • 20g Icing ​ • Pinch of Cinnamon

METHOD: 1.

2.

3.

4.

5.

Mix butter, salt and sugar together​ Step by step add the eggs​ Add pumpkin puree, food colouring and Vanilla​ Add the sifted dry ingredients​ Portion cookies using ice cream scoop​

ICING: Ingredients:​ • Cream cheese (250g)​ • Butter (50g)​ • Powdered Sugar (900g)​ • Whole milk (110 g)​ • Vanilla Liquid (10g)​ • Lemon juice (30g)​ • Ginger Powder (15g)​

•

Method:​ 1. Blend Cream Cheese with soft Butter​ 2. Add icing sugar and ginger and whisk well ​ 3. Incorporate the milk, vanilla and add lemon at the end then whisk all ingredients until incorporated thoroughly

• THANK YOU LE PAIN QUOTIDIEN USA TEAM

I F&B

FROM UAE VEGAN OMELETTE In LPQ UAE the team had a successful specials launch in Q2 this year that had contributed 3.62% of the total sales.​ They introduced a vegan omelet for the first time ever and sold over 1600 of these over the past 2 months.

Vegan Chickpea quantity sold

INGREDIENTS: • • • • • • • • • • •

178 ml Unsweetened almond milk 62g Chickpea flour 28g Nutritional yeast 14g Organic golden flax seed meal​ ½ tablespoon Sliced green onion 1 teaspoon Apple cider vinegar ¼ teaspoon Baking soda ¼ teaspoon Garlic Powder ¼ teaspoon Turmeric powder​ 1/8 teaspoon Sea salt 1/8 teaspoon Black pepper

METHOD: 1. In a large bowl, whisk together the chickpea batter ingredients until smooth. Allow it to sit while you prepare the filling (you can choose whatever filling you like lust like any other omelette). ​ 2. Put the skillet on a medium heat, then pour half of the batter. Lift the pan and move it around gently in circles to help the batter spread out into about a 10''/25cm circle. Cook for 2-3 minutes, or until it begins to form bubbles and firm up around the edges. ​ 3. Add the half of the filling onto half of the omelette, sprinkle a bit of salt and pepper(optional but recommended for eggy flavor) then gently fold the other empty side over. Cook for 1 more minute. Remove from the stove, cover with a lid and allow it to sit and steam for 5 minutes. ​ 4. Garnish with toppings of choice and add sea salt and/or pepper to taste as needed.

•

• THANK YOU LE PAIN QUOTIDIEN UAE TEAM

FROM COLOMBIA BLEND UPS!

Colombia had incorporated these four blends to their menu!

Brown Blend

It contains good fats as it's benefits Ingredients: Avocado, Mango, Belgian chocolate and Water Ingredients to choose: Natural yogurt, Orange juice, Tangerine juice or Almond milk

Yellow Blend

It's a multivitamin blend Ingredients: Mango, Carrot, Passion fruit, Red paprika, Peppermint and Water Ingredients to choose: Natural yogurt, Orange juice, Tangerine

Red Blend

It's an antioxidant blend Ingredients: Beet in spices, Strawberry, Blueberries, Agraz, Raisins, Prunes and Water Ingredients to choose: Natural yogurt, Orange juice, Tangerine

Green Blend

It's a Fiber and detox blend Ingredients: Cucumber, Spinach, Apple, Pear, Organic Avocado, Peppermint and Water Ingredients to choose: Natural yogurt, Orange juice, Tangerine

•

• THANK YOU LE PAIN QUOTIDIEN COLOMBIA TEAM

F&B I

6.

MF TEAM

I MF TEAM

1ST CHRISTMAS COMPETITION

WE WOULD LIKE TO ANNOUNCE THE FIRST MASTER FRANCHISE CHRISTMAS COMPETITION FOR THE FESTIVE SEASON! This Christmas we want to present the first global contest among all countries. ​ For this first contest you will be decorating the retail as beautifully as possible and will have to be reflected also in the sales.

The two conditions to win the global Christmas contest will be:​ 1. Best-looking retail Christmas decoration (within the brand guidelines)​ 2. Who is going to have the highest increase of sales in December vs. Last month.​ ​ You will have to send the photos of your beautiful retails and counters to franchise.support@lepainquotidien. com by 25th of December, the latest.​ The winner will receive a fabulous Hamper for the whole team with some delicious products.​ The competition will start on the December 1st.

66

MF TEAM I

Please note that we will adapt the Hamper depending on the country winner needs. So, everyone can enjoy this fabulous prize!

The country winner will receive this amazing luxury hamper, ​ the Bests of Europe:​ ​ - Figgy Pudding​ - Christmas Merrilossus (biscuits)​ - Pecan & Ginger Biscuits​ - Pink Marc de Champagne Truffles ​ - Dark Chocolate Orange ​ - Cognac Dragees​ - Triple Cream Cheese ​ - Christmas Cranberry ​ - Port Chutney​ - Charcoal & Cumin Crackers​ - Christmas Fig Preserve​ - Pickled Clementines​ - Brut Reserve Champagne NV ​ - Rosso Piceno and Greco di Tufo ​ - English Cassis ​ - Celebration Loose Tea ​ - Christmas Spiced Tea

67

I MF TEAM

FOCUS 2021 - UK ANALYSIS RE-BUILD-RE-OPENING- TAKE AWAY UK KPMG – pandemic drives households to increase spend on takeaways by almost a half: Lockdowns prompted Brits to increase spending on takeaways by almost half (42%).

Research by KPMG, which questioned more than 2,000 consumers in spring 2021, found the average spend per person on takeaways had risen to £641, due in the most part to the restrictions of visiting on-site dining. This is a significant increase since the research was last conducted in August 2019, when the average spend per person on takeaways that year was £452.

The report called Food For Thought, crowned Nottingham as the takeaway capital of the UK with average spend standing at £1,097 per person in 2021, up almost four times on the £299 average spend of a Nottingham consumer in 2019.

Liverpudlians spent the least on takeaway food with the average spend at £346 per person, while fast food lovers in Belfast and Sheffield also spent below £400. Three fifths (61%) of those who have ordered a take away or a meal kit say they will go to a restaurant in person based on their positive experiences of ordering their food over lockdown. Chinese was cited as the most popular cuisine among those surveyed (55%), followed by pizza (52%), Indian (45%) and fish and chips (39%). One in five Brits (17%) admitted to having tried meal kits from a restaurant or a recipe box from a dedicated provider.

Will Hawkley, global head of leisure and hospitality at KPMG, said: “The increased appetite for takeaways has in part been driven by the pandemic, but credit must also go to restaurant operators who took innovation to new levels to capitalise on booming demand. They adapted to the channel-shift of at-home consumption with direct-to-consumer offerings, such as meal kits and subscriptions.

The hospitality sector is steeped in customer-centricity and creativity, and, through necessity, has condensed a decade or more of innovation into less than a two-year period. Embracing a multi-channel offering with the right mix of eat-in, takeaway and meal kits promises enormous growth potential and could attract investors for operators. Reverting to pre-pandemic operations and channel mix is unlikely to be a recipe for success.”

68

MF TEAM I

HOME DELIVERY & TAKE AWAY TRACKER

The CGA & Slerp Hospitality at Home Tracker shows sales in July were 206% higher than in July 2019—a drop on the growth in June (225%) and May (273%), following the return of indoor service in June and ‘freedom day’ in July. Although the lifting of all restrictions across hospitality has led to an increase in eating out, delivery has maintained its 20.5% share month-on-month while takeaway sales (defined as being collected from an outlet by the customer, including Click & Collect and Drive-Thru) declined by 1.3%.

This correlates with the significant growth in delivery sales compared to 2019, which in July was nearly three times higher than takeaways. In total, delivery and takeaways accounted for over a third of restaurant and pub groups’ sales in July.

“As consumers returned to eating and drinking out following restrictions lifting, growth has naturally begun to slow in delivery and takeaway sales. However, it’s clear that consumer behaviours have shifted and hospitality at home will remain an important consideration,” says Karl Chessell, CGA’s business unit director – hospitality operators and food, EMEA. “Understanding the balance between out-of-home and at-home preferences will be key to shaping sales and marketing strategies for all brands, as consumers continue to embrace the delivery and takeaway trend.”

Hospitality at home remains key for our sector and it shows with online delivery market share remaining at 20.5%. With the multiple challenges facing the sector as it reopens, it is now needing more than ever a focused approach to delivery as an incremental business stream,” says JP Then, Founder of Slerp. “It’s exciting to see businesses starting to hire dedicated online ordering experts and create exclusive online offerings to continue to power growth. This is especially key for marketing to consumers during the upcoming seasonal period.”

Reviewing our offer via Home Delivery Partners, Click & Collect Service, Pre-Order has never been more important.

Contact MF Support team on franchise.support@lepainquotidien.com for more information and Deliverect services. ​ • C O N T A C T M F S U69 PPORT TEAM ON • FRANCHISE.SUPPORT@LEPAINQUOTIDIEN.COM

FROM THE

7.

AROUND E WORLD

I From around the world

FROM AROUND THE WORLD

JAPAN

HONG KONG

Established & bakeries count

Established & bakeries count

2009​- 3 bakeries

2014​- 3 bakeries

P8 2021 trading vs P8 2019 (30%)

P8 2021 trading vs P8 2019 (17%)

Comments • All 3 stores are operating at this moment, with dine –in service, Food To Go and Home Delivery. ​ • Japan are still not allowing tourists to fly into the country.

Comments • 1.5m social distancing still in place and gatherings are at capped at 4 people​ • All 3 stores are operating fully​ • 10 % sales are driven via Food to Go, Home Delivery platforms.​ • 90 % sales are driven by local business and HK residents.

No tourists in HK since beginning 2020 as airports was closed for international travelers and are still having 21-day hotel quarantine for most countries

Market Activities • Menu using new design will be launched before end of the year.

Market Activities • Working on a new local supplier for breads

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UAE

SWITZERLAND

Established & bakeries count

Established & bakeries count

2004​- 6 bakeries

1998​- 6 bakeries

P8 2021 trading vs P8 2019 52%

P8 2021 trading vs P8 2019 (14%)

Comments • All 6 locations in UAE are fully open​ • Delivery sales have increased over 400% vs 2020 and 600% vs 2019​ • Catering menu is available on delivery platforms and has been a great success​ • Launched new specials in September using recipes from the last newsletter

Comments • Stores are operating indoors and outdoors. Upon arrival, vaccination passport needs to be presented with an ID​ • Will have all 6 stores aligned with their new menu by end of Oct ’21​ • Outdoor events are starting up again and tourists are allowed to enter the country Market Activities • Have secured breakfast catering offer for local offices to welcome back the employees with platters

Market Activities • Dark Kitchen project will be going live fully in October ’21​ • Are hosting kids cookie baking events in store over the school breaks

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NETHERLANDS

TURKEY

Established & bakeries count

Established & bakeries count

2008 - 7 bakeries

2004 - 4 bakeries

P8 2021 trading vs P8 2019 (9.4)%

P8 2021 trading vs P8 2019 27%

Comments • From October 13th all 7 stores are back open (2 stores were closed due to labour)​ • Opening hours still limited 0830-1600​ • There is indoor dining when presenting a valid vaccination pass​

Comments • All 4 stores are operating better than 2019​ • The team are trialing a QR code landing page for their specials menu Market Activities • Caterings enquires are coming back and the team have secured long term clients with breakfast at the office platters

Market Activities • •

Beethoven store has a new extension that has increased the capacity by 40%​ Starting the 30 years campaign on October 18th next to prizes for the customers we have also a Host prize (trip for 2 to Brussels)

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MEXICO

BRAZIL

Established & bakeries count

Established & bakeries count

2008 - 19 bakeries

2011 - 8 bakeries

P8 2021 trading vs P8 2019 (20%)

P8 2021 trading vs P8 2019 8%

Comments • 19 locations in Mexico are now fully operating​ • A baker is working with the chefs in store to give them training and one to one time in baking bread and desserts but also improved the recipes and increased the bakery offerings

Comments • All 8 stores are fully operational​ • New kiosk concept for the market will open in November at Centre Norte, Sao Paolo​ • New dough portioning machine in production facility has arrived​ • Team are in development stages of a Dark Kitchen project in Mooca area, to trial a potential area for new bakery

Market Activities • Have opened two new sub-franchisee stores in Mexico Airport in the last quarter​ • Are due to open 2 more locations in the Airport this year

Market Activities • Bookings for instore events have started by again​ • New food range for the kiosk has been finalised​ • Picnic boxes are in planning stages

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BELGIUM

FRANCE

Established & bakeries count

Established & bakeries count

1990 - 32 bakeries

1998 - 17 bakeries

P8 2021 trading vs P8 2019 0%

P8 2021 trading vs P8 2019 (29%)

Comments • Two stores are still closed: ​ One will reponed in the coming weeks​ The other one needs to be confirmed​ • E-commerce is stable with weekly sales of 41k euros​ • New menu launched 23rd September​ • New cashier system:​ The test will start in October and be deployed in January

Comments • Introduction of mandatory health pass started on 1st August 2021​ • Varenne, VH, 68Charr, Bretagne and Bourse closed from 1st to 18/8​ • Martyrs closed Market Activities

Market Activities • F&b ​ Oven equipment in all the stores (included Belgium Franchised)​ Working on a new hot G&GO offer ​ Testing 1kg quiches offer instead of 450gr ​ New croissant and baguette recipes launched on 23rd September​ • Coffee project & experience: ​ Testing two types of coffee machine​ • Catering & Foodtruck​ The events are back, and the pop-up (BXL EXPO) opened in September 76

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UK

SPAIN

Established & bakeries count

Established & bakeries count

2005 - 16 bakeries

2011 - 4 bakeries

P8 2021 trading vs P8 2019 (22%)

P8 2021 trading vs P8 2019 (21%)

Comments • Market has had all restrictions lifted since July 19th 2021​ • All 16 locations are now open and fully operational​ • Have got a new local newsletter to celebrate each store specials occasions and achievements

Comments • All 4 stores are fully operational​ • Team have been working closely with the local bakery production to ensure consistent good quality products are being delivered to their stores, with great results!​ • All covid restrictions will be lifted from 4th October

Market Activities • Celebrated Sourdough September this year

Market Activities • Hosted a community event in September for a Table Laying masterclass in Genova​ • New menu for autumn will be launched in November

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US

COLOMBIA

Established & bakeries count

Established & bakeries count

1997 - 54 bakeries

2017 - 1 bakeries

P8 2021 trading vs P8 2019 (29%)

P8 2021 trading vs P8 2019 4%

Comments • Vaccination passports are required to be presented for dining in at all locations

Comments • Bogota is fully open for the restaurants and bars​ • Now having 3 dark kitchens operating – Chia, Santa Barbara and Teusaquillo

Market Activities

Market Activities • Are working on a new store opening at El Retiro Mall

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ARGENTINA Established & bakeries count 2012 - 24 bakeries P8 2021 trading vs P8 2019 66% Comments • Paseo Pilar, City Bell, Patio Bullrich have opened within the last 2 months with great success​ • Have 4 more store openings planned for 2021 with subfranchisees Market Activities • Launched picnic boxes​ • Working on locally brewed beer using LPQ recipe sourdough​ • Have started producing their own kombucha locally

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GUEST SATISFACTION ANALYSIS 2*

3*

4*

5*

6%

5%

10%

25%

55%

4.4

960

8%

6%

11%

28%

47%

4

90

240

4%

4%

6%

19%

67%

4.4

France

95

360

21%

7%

12%

13%

47%

3.6

Mexico

64

570

6%

2%

8%

25%

59%

4.3

Netherlands

52

210

6%

2%

8%

19%

65%

4.4

Spain

67

120

22%

3%

9%

24%

42%

3.6

Switzerland

16

180

13%

0%

6%

38%

44%

4

Turkey

32

120

9%

3%

9%

16%

63%

4.2

UAE

40

180

10%

3%

5%

20%

63%

4.2

UK

166

480

16%

11%

8%

19%

47%

3.7

USA

258

1890

11%

3%

8%

15%

57%

4.1

June '21

July '21

Aug '21

Argentina

4.4

4.1

4.4

Belgium

3.7

3.8

4.0

Brazil

4.5

4.6

4.4

France

3.1

3.3

3.6

Mexico

4.5

4.7

4.3

Netherlands

4.5

4.5

4.4

Spain

3.0

2.9

3.6

Switzerland

3.3

4.8

4.0

Turkey

3.8

4.3

4.2

UAE

4.3

4.2

4.2

UK

3.8

3.8

3.7

USA

4.0

3.9

4.1

Reviews Per Month

Benchmark - 1 review per store per day

Argentina

563

720

Belgium

384

Brazil

1*

Average * Rating 5/5

This are the reviews in Yext for August 2021

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The results of the average rating on YEXT May '21 vs June '21.

The brand benchmark is 4.2 for all markets (Franchise & Company owned)

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• The average number of reviews per store per day.

No o f r ev i ew s p er s t o r e p er m o n t h v t a r get 35.00% 30.00%

• The Benchmark should be 1 review per store per day

25.00% 20.00% 15.00%

• The current average of the reviews per day is 56.5 average.

10.00% 5.00% 0.00%

May '21

June '21

The results of the average rating on YEXT June v July v Aug '21. The brand benchmark is 4.2 for all markets (Franchise & Company owned) Ra t i n g o n Y ex t P 6 v P 7 v P 8 5.0

4.5

4.0

3.5

3.0

2.5

ARG

BEL

BRA

FRA

MEX

NETH

SPA

SW

TUR

UAE

UK

USA

June '21

4.4

3.7

4.5

3.1

4.5

4.5

3.0

3.3

3.8

4.3

3.8

4.0

July '21

4.1

3.8

4.6

3.3

4.7

4.5

2.9

4.8

4.3

4.2

3.8

3.9

Aug '21

4.4

4.0

4.4

3.6

4.3

4.4

3.6

4.0

4.2

4.2

3.7

3.9

Benchmark

4.2

4.2

4.2

4.2

4.2

4.2

4.2

4.2

4.2

4.2

4.2

4.2

Au gu s t Rev i ew L a b el s - Al l M a r k et s 700

This is what the client labels in the reviews

600 500 400 300 200 100 0 Ambience

Food

Service

Value for Money

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GUEST SATISFACTION ANALYSIS The 5 countries with the most 5 star reviews in August are:

Countries with the highest average rating in August (4.4):

1. Brazil

1. Argentina

2. Netherlands

2. Netherlands

3. Turkey and UAE

3. Brazil

4. Mexico

4. Mexico (4.3)

5. USA

HOW CAN WE IMPROVE THE RATING? 1. Encouraging the use of Steps of Service 2. Be Honest and Transparent​ 3. Listen to Your Guests / finding the right information​ 4. There is someone there when the guest needs them​ 5. Empower Your Staff to fix minor things on the spot​ 6. Creating meaningful connections​ 7. Always Respond to Reviews – both good and bad ​ 8. The food is tasting fresh and delivered on time in a good presentation​ 9. Always make sure the guest leaves feeling good​ 10. Suggest Guests to Leave a Review

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HOW CAN WE IMPROVE THE AMOUNT OF REVIEWS? 1. Ask for reviews indirectly​ ​ QR code on the receipt, review from delivery platforms. Unfortunately, while the chances that a dissatisfied guest will provide negative feedback are high, happy customers are less likely to leave a review spontaneously, unless you ask for it. ​ ​ 2. Do the best job possible​ ​ Make your guests’ experience unforgettable. Take ultimate care in meeting the needs of your customers, talk to them, be sure to understand what they expect from your product or service. Once you provide outstanding customer service, it will be much easier to get positive reviews.​ Motivate your staff to do better and better, by sharing both the positive and the negative feedback with them.​ ​ 3. Turn bad reviews into good reviews​ Even if positive reviews are very important, do not forget that having also negative reviews has a favourable effect on the credibility of your restaurant. Reading also negative reviews helps to paint a more realistic picture – but this does not mean you shouldn’t take care of them! Here are a few tips to successfully turn a negative review into a good one:​ • Focus on making your dissatisfied guest feel heard and considered. Address him or her politely and apologize for the bad experience.​ • Apologies are not enough: show you really value the given opinion by resolving the issue. ​ • Always try to move the discussion to the private sphere, so that you can address the problem via phone or e-mail and what you both write won’t be longer visible to everyone.​ • In case of a resolution, kindly ask the guest to change or remove the negative review.​ ​ 4. Don’t be pushy!​ ​ It’s ok to ask for reviews, but make sure you’re doing it the right way. Avoid pop-ups, mass e-mails, and any other impersonal approach. Try to be genuine and authentic to your brand. The best way to ask for reviews is by sending an e-mail or text message right after the guest leaves your premises. This is when the customer is the happiest, as the memory of the great service you provided is still fresh.​ ​ 5. Use a review management tool (Yext)​ It allows you to track and reply to all your reviews from one platform. Imagine all your Google, TripAdvisor, Yelp and many more reviews in one simple dashboard.

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I From around the world

5 STAR REVIEWS Original cafe-bistro in the old town of Namur. With outdoor seating in a small square. Nice service.

Le Pain Quotidien​ Namur​ Rue du Collège 5, 5000​ Belguim

Excellent food at any time of day. All attendants are very attentive, especially Rafa. I will come back more often!

Le Pain Quotidien Knokke​ Alameda Lorena, 1914​ Lorena​ São Paulo SP​ 01424-006​

I have loved the experience in this place. I must say that we had a wonderful dinner, a very quiet environment and I have to appreciate the cleanliness of the bathrooms, which are spotless. Thank you very much and we will return soon from the Palentina mountain.

Le Pain Quotidien​ C/ Serrano, 27​ 28001 Madrid​ Madrid​ Spain

Had a nice chai soy latte here and also a hibiscus croissant which was delicious Le Pain Quotidien The Westgate Centre​Unit 174​ Oxford OX1 1PB​ United Kingdom​

Great food, amazing service!! Loving all the omelets - healthy and super tasty. Special cheers to Mark for hospitality and bright smile. Will keep on coming back​ Le Pain Quotidien​ Johannes Verhulststraat 104​ 1071 NL Amsterdam​ Netherlands

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Excellent service and variety in their menu. You can spend a pleasant moment complying with the Covid standards and enjoying its optimal quality.

Le Pain Quotidien​ Armenia 1641​ Ciudad Autonoma de Buenos Aires​ Argentina

Had a nice meal! Theo what a winner behind the bar Le Pain Quotidien​ Mechelsesteenweg 45-47​ 2018 Antwerp​ Belgium​

Very good overall. Tatiana is a sweetheart and she took care of me spectacularly !!! I will return without a doubt !!!! Great experience!!

Le Pain Quotidien​ Poeta Joan Maragall 26​ 28020 Madrid​ Madrid​ Spain​

I absolutely love Le Pain Quotidien and visit their Covent Garden branch often. Super helpful and friendly staff and a great menu. They have some very tasty Vegan options and amazing coffee. I highly recommend. PS. On my last visit I had a non-alcoholic Mohito (No-Hito) and quite enjoyed it Le Pain Quotidien​ 48-49 The Market​ London WC2E 8RF​ United Kingdom Japan

This is my favorite place because the staff is very friendly and considerate. Also, they are very strict about the COVID, so they check out our Covid cards and ID before take a seat. I can enjoy my time with no worry.

Le Pain Quotidien 70 W 40th St​ New York, NY 10018​

The quality of the products is at the rendezvous is the reason for the 5 stars.​ Le Pain Quotidien​ 31 rue Lepic​ 75018 Paris Île-de-France​ France

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INSPIRATIONAL PRACTISES FROM ARROUND THE WORLD SHARING FROM OUR PARTNERS IN MEXICO OPENING TERRACES IN TIMES OF COVID In Mexico a few terraces has been reformed so the capacity with the current situation can be bigger. ​ ​ Terraces of Le Pain Quotidien Mexico that has been reformed: ​ • Napoles (we increased 16 tables)​ • Águilas (we increased 6 tables)​ • Polanco (we increased 22 tables)​ • Insurgentes (we increased 10 tables)​ • Pilares (we increased 4 tables)​ • Reforma (we increased 8 tables)​ • San Jerónimo (we increased 9 tables)

Terrace of Le Pain Quotidien Águilas in Mexico "How to maintain the Le Pain Quotidien experience in times of COVID?​ ​ Nowadays in times of COVID, the restaurant sector has been given the facility to implement "Outdoor terraces", making the experience of our diners more pleasant and comfortable when being in the branches of preference.​ ​ Complying with the COVID protocols required by the government of Mexico City, it is important that these areas are fully ventilated, can be covered but allow air flow everywhere, maintaining a healthy distance and that our collaborators have the necessary protection measures to provide an excellent service to our guests. What the terraces in Mexico represents is the increase in the capacity of the branches since the restrictions within the restaurants were very reduced" Pedro Villaseñor - Head of Marketing

• THANK YOU EDUARDO AND YOUR TEAM FROM MEXICO FOR THE AMAZING JOB

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SHARING FROM OUR PARTNERS IN ARGENTINA FATHER’S DAY​ For Father's Day we prepare a special menu that included: • • • • • • •

Selection of cheeses & charcuterie Portion of hummus Portion of babaganoush 1 cheese scone 2 packs of mustache cookies 2 baguettes 2 brioche

SWEET WEEK

It was a success and helped us in the sales of the following: • Total sales: $ 1.161.400​(10.142 €) • Average ticket: $ 4016 ​(35 €) • Total orders: 292​ ​ ​ Compared to the Campaign of the previous year:​ ​ • The turnover increased by $ 500,000 ​(4.366,5 €) • The average ticket increased by 50%​

CHILDREN'S WEEK​

• THANK YOU FEDERICO, PATRICIA AND YOUR TEAM • FROM ARGENINA

I From around the world

SHARING FROM OUR PARTNERS IN FRANCE MEANINGFULL CONNECTIONS WITH NEW PARTNERS We want to share with you the story behind France's new partner for wine. At Le Pain Quotidien we like to work with small local businesses that share the same values and love and respect for our planet as we do.

French team is very happy to propose a local wine, and so are their guests.​ Since they launched it at the end of June, Mediterranée Rosé wine is their best seller both in number of glasses and bottles sold and then Bugey White wine is their second-best seller.​This new eco-friendly wine supplier in France has: • ​100% made in France​ • 100% organic​ • 100% vegan "I like that Oé is not only working with French organic vineyards but is also committed to have a better impact on environment by reducing waste as not useful extra- packaging" - Stéphane, General manager​

ABOUT OÉ, NEW FRANCE WINE PARTNERS Created in 2015 by Thomas Lemasle and François-Xavier Henry. Oé collaborates with certified organic winegrowers throughout France and their missions are to promote sustainable viticulture and to change the way we consume, which led them to be certified B Corp 3 years ago.​ ​ All the wines in the Oé range are certified organic and vegan and tested without pesticides. Their bottle is lightweight, reused and returnable, no caps for less waste, with a recycled paper label, and packaged in recycled and recyclable cardboard.

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Their mission is to promote sustainable viticulture and change the way we consume.​ ​ How? ​ They engage in everyday attitudes and glass choices, cardboard, the caps they select, ink, waste and​ responsible: paper use. ​ ​ They act for the good of the planet by drinking good wine.​ ​ Today the vineyard is less than 4% of agriculture and more than 20% of pesticides.

Grapes are the most pesticidal fruit. ​ ​ So, they've decided to rock the bunch and end up with Oé being:​ ​ • Good wine​ • 100% organic and vegan​ • Committed winegrowers​ • Preserved biodiversity - Good

WHAT ARE THE RESULTS? From September 2021, Oé, the Lyon start-up specializing in organic, pesticide-free and vegan wine, is reintroducing the bottle deposit, a first in the world of wine!​ ​ The "good for the good" business relies on a circular economy to reduce its ecological footprint.​ ​ "We have been thinking about this draft directive for several months and ​ today we are happy that it has come to fruition. We don't always know it ​ but reusing a bottle instead of recycling it saves 33% water compared to a ​ new bottle manufactured, reduces the energy expended by 76% and ​ produces 79% of gas. less greenhouse effect. We are already working with ​ around thirty committed stores, such as in Lyon for example, and soon in ​ Paris in December. The aim is to extend this system to shops, caterers, and ​ Thomas Lemasle, co-founder of Oé. hotels. ",​ Purchased in stores or consumed in a restaurant, a glass bottle can be washed and reused up to 50 times. The interest for Oé lies in this cyclical reuse of the wine bottle, which is good for the planet and the local economy.

How does the refill work?​

• THANK YOU LPQ TEAM FROM FRANCE FOR SHARING THIS GREAT PARTNERS STORY

I From around the world

SHARING FROM OUR PARTNERS IN UAE DELIVERY

An amazing year so far for deliveries in LPQ UAE. ​ A massive 1.7 million aed (400.000 €) sales so far this year.

Delivery sales and % of sales this year so far: The increase of transactions this year so far: Year to date (YTD) vs Like for like (LFL) • The transactions increased 406% • %of sales increased 9.8% PASTRIES BAKED IN STORES

When the team started to bake Pastries fresh inside the stores in January 2020, they have sold 42,277 more pastries than Last year. That’s incredible!

The evolution of the quantity of croissants sold from period P1 to P7

• THANK YOU DAWN AND YOUR TEAM FROM LPQ UAE FOR SHARING THIS AMAZING SALES REVIEW

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SHARING FROM OUR PARTNERS IN SPAIN 30TH ANNIVERSARY LOUNCH EVENT In Spain an event was held to launch the 30th Anniversary campaign where a group of influencers did a workshop on how to set the perfect table.​ The workshop named "The art of setting the table" was the collaboration of a textile and kitchenware brand Balakata textiles and a flower brand, Brumalis. Different influencers were invited to participate and two teams were made.

One team was in charge of textiles and crockery and the other to decorate with flowers and make a large floral center piece. The objective of this action was to give start and visibility to the RRSS contest for the 30th anniversary Campaign where they had to upload photos of the tables. It was a way to inspire people to make beautiful tables set up and share them.

Influencers posted many pics of the event ​

• THANK YOU JAVIER AND YOUR TEAM FROM LPQ SPAIN FOR SHARING THIS EVENT

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SHARING FROM OUR PARTNERS IN BELGIUM COLLABORATION WITH WATER SUPLIER In Belgium we are arranging a collaboration with the water supplier (Bru) that we would like to share with all of you:​ • For two weeks, a leaflet will be added to 120, 000 packs of water.​ • The leaflet will inform the buyers that they can participate to a contest online hosted on BRU’s website.​ • The contest will be a question regarding LPQ. From those answers, they will select 100 winners who will win a BRUnch for 2 at LPQ in the form of gift vouchers.

SHARING FROM OUR PARTNERS IN UNITED KINGDOM CATERING Catering is back with a bang in the UK! Mathias and his wonderful team have been rushed off their feet this month with large events in and out of offices with sales of up to £5.300 (6.200 €) for one client. The team are continuing to build their client pool with well know companies like Conde Nast, Net A Porter and the Belgian Embassy in London.

• THANK YOU LPQ TEAM FROM BELGIUM AND UK FOR SHARING

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Mathias, UK Catering Manager & Kinga, Kitchen Manager at Monument

SHARING FROM OUR PARTNERS IN SWITZERLAND CATERING COLLATERALS Back to the office, promote your catering with the office around you! CLICK HERE to have these collaterals ​

Back to the office with Le Pain Quotidien

Welcome back your employees to the office with a delicious breakfast delivered on-site.

Don’t hesitate to contact our catering team via catering@lepainquotidien.ch They will make you a custom offer.

Back to the office with Le Pain Quotidien

Welcome back your employees to the office with a delicious breakfast delivered on-site.

Don’t hesitate to contact our catering team via catering@lepainquotidien.ch they will make you a custom offer

• THANK YOU LPQ TEAM FROM LPQ SWITZERLAND FOR SHARING

THANK

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FOR MORE MATERIALS AND QUESTIONS PLEASE CONTACT FRANCHISE.SUPPORT@ LEPAINQUOTIDIEN.COM

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