A story about bakery

We take the time to sprout the grains in most all of products to release nutrients to remain dormant.

Today, I finally ate at Le Pain Quotidien! (Yes, for first time – don’t judge /(・_・;)\ )… Generally, I’ve only noticed small stalls or small bakery shops just for take-away use, so this was my first dining experience. Quick background check, so Le Pain Quotidien translates to ‘The Daily Bread’ dating back to Brussels in 1990 by Alain...