Le Pain quotidien

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With beginning of the year 90, Alain Coumont is cook in a great restaurant of Brussels.

For its preparations, this in love a tasty kitchen and authenticates use that ingredients of quality. Only one black spot: it does not manage to find a bread answering its criteria. Qu' with that does not hold. It will manufacture it itself and it will be a leavened bread. L' opening of its workshop of production is quickly followed by inauguration a first store in the street " tendance" of Brussels, Antoine Dansaert.

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