Le Pain Quotidien has announced its reopening strategy across 15 of its London sites and one in Oxford. The new company behind the brand, BrunchCo UK, has made some bold hires including a new MD, Steven Whibley, who is ex-Gail’s Bakery and the original franchisee of Le Pain Quotidien UK.
His team team have worked hard to improve the chain’s bakery offer. The trademark 2kg organic sourdough wholewheat is very much still on the menu, plus they have introduced a new dark rye loaf in 800g and are also running two special loaves every weekend. There is also a new gluten-free buckwheat loaf available.
Whibley said: “We wanted to create a buzz on our return to baking. We also wanted to remind our teams and customers that we are first and foremost a bakery, which also happens to serve fresh, healthy, delicious food and now even better coffee.
“We worked hard while our doors were closed on reviewing what we can do better. We’ve looked to bring the right people around the table to create a quality all-day offering. Everything we do is done with a conscience, we care about our teams and we are care about our customers and communities. We have a passion for real food and real choice, ethical sourcing, and a commitment to zero waste.”