LE PAIN QUOTIDIEN

LE PAIN QUOTIDIEN

LE PAIN QUOTIDIEN

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JOIN US AT OUR TABLEAt Le Pain Quotidien, we believe that community is what nurtures, inspires and feeds the soul. Our first communal table on Rue Dansaert in Brussels was built from wood salvaged from the floors of retired Belgian trains. Those simple planks became a tradition. Today, this same lovingly restored wood continues to bring a rustic comfort to our stores, and the communal tables have become our centerpiece.

Long enough for all to fit and narrow enough for all to talk, our tables are where friends reconnect and new friendships are forged over the shared appreciation of delicious food and good company.

In this ever-changing and hectic world, we invite you to escape to a place where traditional simplicity is cherished. Here, the hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows.

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Organic since the day it was born

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THE BEGINNINGSPerched on a kitchen stool as a young boy, Alain Coumont watched his Aunt Simone make, knead and shape bread. She made her bread the age old way, using simple ingredients: flour, water and salt, and one other feature time.

Many years later, as a young chef in Brussels, Alain could not find the right bread for his restaurant. Passionate about quality, he returned to his roots and began making his own bread, just as his Aunt had and Le Pain Quotidien was born. Alain wanted people to have good quality organic bread, every day. His offering soon evolved and included simple salads and tartines. He always kept bread as the cornerstone of the menu. In search of a place where his guests could sit and eat together, Alain found a long wooden table at a local flea market: Le Pain Quotidiens first communal table.

The first Le Pain Quotidien

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THE FIRST LE PAIN QUOTIDIEN

OPENED ON 16 RUE DANSAERT,

BRUXELLES, BELGIUM

October 26, 1990

We are now in 29 GLOBAL CITIES

LPQ IS OPERATING IN 17 COUNTRIES

+6000 Employees WORLDWIDE

MORE THAN 200

Le Pain Quotidien LOCATIONS AROUN

D THE WORLD

OURSTORY

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OVER 150KFOLLOWERS ON

SOCIAL MEDIA (+200% increase in 1 year)

+350K GLOBAL

WEBSITE VISITORS

PER MONTH

LPQ IS OPERATING IN 17 COUNTRIES

MORE THAN 200

Le Pain Quotidien LOCATIONS AROUN

D THE WORLD

SERVING 32 MILLION Guests GLOBALLY...

LPQ Customers

55% female / 45

% male

Age 24-36 years

24 London Locations

10 Paris Locations 75+ Stores

in

the USA

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Mexico

UK

France Belgium

Spain Switzerland

Netherlands

Turkey

D.C.LA

NYPHCHI

Middle East

Australia

India

Russia

Japan

Hong Kong, Chinacoming soon

Brazil

Argentina

THE BUSINESS TODAYWe have a growing global community of over 200 stores throughout the world, in some of the most cosmopolitan and exciting cities: New York, Chicago, Los Angeles, Paris, London, Moscow, Dubai and Tokyo. Our first US store opened in New York City on Madison Avenue in 1997. Since then we have enjoyed steady and successful growth.

The US, UK and Paris businesses are wholly owned by the global parent company which in turn is owned by a select group of long term Belgian shareholders who truly support and encourage our philosophy and growth plans.

We are very proud of the fact our growth isself-funded. Without outside influences we are able to build our company in a sustainable way that is true to what we believe in.

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Mexico

UK

France Belgium

Spain Switzerland

Netherlands

Turkey

D.C.LA

NYPHCHI

Middle East

Australia

India

Russia

Japan

Hong Kong, Chinacoming soon

Brazil

Argentina

GLOBAL APPEAL AND INTERNATIONAL REACH

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PEOPLEWe are in the business of creating meaningful connections, one store and one neighborhood at a time. Our commitment to making a positive impact on peoples lives is not just about our guests. It begins with our own people. Our teams are our greatest asset and we make sure that every one has the support, training and development they need to grow organically with us.

PLANETEvery time we open a new Le Pain Quotidien restaurant, thousands of acres of organic farmland are preserved. With the help of our sustainability roadmap, we are determined to be the first global chain on a journey toward a true organic philosophy and substantially reducing our carbon footprint.

PROSPERITYOur CEO, Vincent Herbert, firmly believes in the words of Yvon Chouinard of Patagonia: Every time weve made a decision to do the right thing, it ends up being good business.

As long as we continue to take care of our people and protect our assets, Le Pain Quotidien will remain a thriving business.

DOING GOOD BUSINESS

Always doing what's right for our people and planet leads to great prosperities, responsible growth and more opportunities to make a difference.

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Each day, I come to work with the goal of breathing life into Alains simple idea.Transforming it into a vision that we can execute and a purpose that all of our people can stand behind. - Vincent Herbert CEO Le Pain Quotidien

DOING GOOD BUSINESS1 1

* AUTHENTICITY* SIMPLICITY* CONVIVIALITY* QUALITY

The age old traditions of eating well and enjoying life have been at the heart of Le Pain Quotidien since the start. Seeking out high quality ingredients from organic and local farmers is essential in maintaining a life of simplicity. By faithfully remaining true to our traditional and handmade heritage, we maintain a level of authenticity that is hard to find in todays industrialized and processed world.

OUR BRAND VALUES

"Every time we open a new Le Pain Quotidien, we have the opportunity tobring organic food to more people and create demand for more acres of land to be organically farmed." - Alain Coumont

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Bleecker Street, New York

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THE AMBIENCE Step into one of our restaurants and feel the noise, stress and chaos of the city slip away. Classical music, quality furnishing, reclaimed woods, global antiquities and the aroma of fresh bread. As bread is the foundation of many of our dishes, the communal table is at the heart of our design, encouraging conviviality. When you stop for a moment, eat and take in your surroundings, you never know who you might meet while reaching for a chocolate spread.

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Central Park, New York

Buenos Aires, Argentina

ONE S

TOR

E, O

NE N

EIG

HBOR

HOOD

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Rue des Martyrs, Paris

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Seeking out high quality ingredients from organic and local farmers is essential inmaintaining a life of simplicity.

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OUR FOOD PHILOSOPHY

MY FOOD PHILOSOPHY HASN'T CHANGED IN 25 YEARS. I serve to my family and my guests what I eat or would like to eat. I dont care about fashion or fads. Its about the integrity of an identity.

The best bread in town, short assortment mastered 100% in all markets. Small items baked fresh not at 11pm for the next day, baked in each shop. Fresh, crisp, perfect ingredients, too expensive for Panera, Starbucks, Potbelly etc... Ingredients that Daniel Boulud and Jean GeorgesVongerichten will serve in their casual bistrot at 40% price premium above us.

In other words the food has to be stunning through flavor, presentation, combination. An unexpected something, where our kitchens care for every ingredient and respect the simplicity of good food. Where the only God is love, love of food, love of our values and where central kitchen logistics and accounting dont come into the equation.

On GMO no comment, because GMO are forbidden in organic. The GMO debate is great in essence, but another fad, because heavily sprayed non GMO crops are as bad as GMO. So all organic means no GMO. Our journey

to be the most organic possible continues every day.

Healthy and 100% botanical options encouraging a perfect balance. No bad ingredients anywhere on our menu. You wont find Coca Cola in our restaurants.

And last but not least I will finish on another topic that is dear to my heart, the carbon footprint and how the right

agriculture can capture carbon. So its about emitting less CO2 with a plant base heavy menu and trapping the CO2 with farming the

permaculture way.

-Alain CoumontOctober 9, 2014, 3:45am Tokyo, Japan

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START YOUR DAYon a healthy note with organic eggs, raw granola, parfaits or freshly-cut fruit. Or, go the indulgent route with a selection of artisanal pastries, paired with our Belgian-style sweet spreads.

RECHARGE MIDDAYwith organic and vegan daily soups, freshly prepared salads, or our traditional Belgian tartines.

OUR FOOD OFFERINGLe Pain Quotidien means the daily bread. Handmade, organic sourdough wheat bread is the foundation of what we do, but our menu is broader than that. We offer a variety of wholesome, fresh and seasonal dishes for you to enjoy all day around our communal table or for breaking bread around your own.

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AS THE EVENING DRAWS NEARunwind over artisanal cheese or charcuterie platters, organic mezze and savory specialties.

INDULGEin a decadent Belgian brownie or traditional waffle any time of the day. For something lighter, try a mixed berry tart or chia seed pudding.

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ORGANIC COFFEE & TEA Organic, shade-grown, single-origin Peruvian coffee. Pots of tea and herbal infusions, Belgian-style hot chocolate. All served in our signature bowl, our very own "Belgian hand-warmer."

FRESH PRESSED JUICESStart your morning with a refreshing, cold-pressed juice or take an afternoon break over a homemade lemonade.

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ORGANIC WINE & BEERToast to friends or colleagues with a glass of organic wine or Belgian beer - the perfect pairings to a charcuterie or mezze platter.

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TAK

E A

WAY

RETAIL

ON THE GOWhen you're in a hurry, pop in for a fresh and speedy option

FROM OUR KITCHEN TO YOURSWhether it's sweet or savory, our pantry shelves are full of our favorite organic ingredients for you to take home.

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FROM OUR KITCHEN TO YOURSWhether it's sweet or savory, our pantry shelves are full of our favorite organic ingredients for you to take home.

AT YOUR HOME OR OFFICEFor breakfast, lunch or evenings with groups large or small, we'll deliver freshly prepared platters of our handmade bread and pastries, signature tartines, salads, artisanal cheese and charcuterie platters right to your door.

CAT

ERING

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OUR CUSTOMER

* Goes out to eat often

* Brand savvy

* Interested in technologyand new innovations

* Environmentally conscious

* Comfortable hopping fromboardroom to music festival

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OUR CUSTOMER

* WORLDLY

* EFFORTLESSLY CHIC

* QUIRKY

* HEALTHY

* BALANCED

* CLASSIC, TIMELESS

* CONSIDERED

* ROMANTIC

* CHARMING

* RESPONSIBLY INDULGENT

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WHAT OUR CUSTOMERS LIKE ABOUT US

LAURA & JO- " It's so relaxing and has amazing coffee! "

CHRISTINA- "I care about what I put into my body. I like that most things are organic and they use high quality ingredients."

NATASHA- "My friends and I love meeting here for brunch."

MATTHEW- " I usually eat at my desk and work through lunch. When I get something to go, it's always quick, tasty and fresh."

JANINE- "I actually crave the salads. Great taste and portion size! "

EMMA & LIZ- "Love the ambience feels like we're sitting in a European cafe."

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NELL- "The space is bright and welcoming. I don't feel weird eating alone at the communal table."

WHAT OUR CUSTOMERS LIKE ABOUT US

JEN & CHRIS- "We eat out a lot and we like the choice. I can have something light but then have my favorite brownie and not feel bad !"

LOUISA- "It feels authentic, not like a chain. I love all the wood and design touches."

MIKE & JORDAN- "It's laid back and the menu has great variety."

MATT & TASHA- "Love the friendly staff, homemade food and cozy atmosphere."

SUE & TILLY- "There's always a healthy option for my daughter and me. I want her to eat well and she wants something yummy. I like that it's organic too."

NICK- "The food is great and there's always good wifi, so it makes it easy to stay for awhile."

EMMA & LIZ- "Love the ambience feels like we're sitting in a European cafe."

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#COFFEEBOWLING

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#COFFEEBOWLING

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Modern Luxury Lets Eat! These Three New Restaurants Arent To Be Missed

29 July 2014 With a communal table at its center, Le Pain Quotidien, which means daily bread in French, is designed to bring people together. And with a menu full of terrific, wholesome items think organic brown rice pudding, quinoa cakes and baguettes to rival those in France thats pretty easy to do.

Le Figaro La success-story amricaine du Pain Quotidien

February 2015 Classical music, communal table, spreads to share the convivial and traditional style of Le Pain Quotidien, which celebrates its 25th anniversary this year, seems to please around the world, especially in the United States with 80 locations.

PRESS COVERAGE

London Evening Standard Flour Power: Why Mindfulness and Vegan Baking Are Londons Hottest Pairing Right Now

7 January 2015 You may know Le Pain Quotidien for its buttery almond croissants but in 2015 it is showing a more virtuous side, with mindful vegan baking classes not only is it encouraging a reformed diet but it wants to cleanse our minds as well.

Men's Health Afterwork bio : lapro sain!

December 2014 The cooking magazine Marmiton, the first organic website in France Bioaddict.fr and Le Pain Quotidien have just launched the first organic happy hour in Paris. A concept that the founder of the website, which promotes a more organic world, Christina Vieira, plans to extend to other French cities in 2015, so it becomes a festive and delicious monthly occasion for all French, and not just Parisians.

Time Out: Hong Kong Open Table: Vincent Herbert Le Pain Quotidien

24 December 2014 The fluctuating humidity in Hong Kong has always made making the perfect crunchy baguette an elusive dream. Le Pain Quotidien CEO Vincent Herbert comes to our city to begin his project with Dining Concepts to open LPQs first Asian outpost and he promises to have our bready dreams come true...

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NY Times Bread-Making Classes, Small Bagels, Bread Knives & More

22 April 2014 Several bakeries offer hands-on bread-making classes that are often less intensive than those offered by the big cooking schools. Le Pain Quotidien has a full calendar of classes in its NoHo store.

Le Figaro Paris : les nouveaux brunch ont du punch

24 May 2014 Bravo.Brunch served daily, extremely kind servers and patios for good weather.

WCIU-TV You & Me This Morning LPQ Comes to Chicago

25 April 2014 Founder & Chef Alain Coumont joined WCIU-TV hosts Jeanne Sparrow and Melissa Forman on You & Me This Morning for a cooking demo, introducing Chicagoans to the Le Pain Quotidien concept.

PRESS COVERAGE

Saveur Books Worth Buying

5 June 2013 What I love about Le Pain Quotidien Cookbook is the same thing I love about the caf itself. The Belgium-based boulangerie, with locations all over the world (including Manhattan where I love), sells not only rustic bread, tartines, vegan soups and the best granola ever.

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RTBF Le Pain Quotidien Wins Mercury Comeos

6 November 2013 The bakery chain Le Pain Quotidien won the Mercury prize, given by Comeos, the federation of trade and services. Le Pain Quotidien remained true to its vision company and its initial choice through the years. A tour de force after 23 years! This tenacity in their willingness to go against the tide deserved to be rewarded.