At Le Pain Quotidien (French for "Daily Bread"), friends and strangers alike come together around a communal table to break artisan bread, linger for a while and enjoy nutritious soups, salads, sandwiches, coffees, teas and pastries.

Whenever they can, they source organic ingredients. This way, they not only build lasting and meaningful partnerships with organic farmers, but they also ensure our ingredients are of the highest quality.

Bread at Bistro 150 is made with only organic stone-ground grains, Himalayan salt and water. To save time, our bread is machine made, as we don't have time to knead and shape it by hand, like Le Pain Quotidien does. Also, we don't have a hearth or artisan bakers, so our bread is not the same (but, it's pretty good).

This philosophy influences every part of the way they do business, from the food they serve to the design of their stores to the materials they use. They use reclaimed wood and recycled Gypsum in construction, energy-efficient lamps, and environmentally friendly cleaning supplies and packaging.

Le Pain Quotidien is good for our bodies, our communities, and our earth.

Note from Raster Master: Their menu includes such choices as: Organic Garden Vegetable and Red Beet Juice, Organic Red Quinoa with Enoki Mushrooms, Alfalfa Sprouts, and Basil Pesto, a Tartine (open-faced sandwich) spread with organic black bean hummas, avocado and spicy tahini, a platter of Organic Hummus, Babaganoush, and Taboulé, and a Seaweed Salad with Cucumbers and a Miso Dressing.

:: Source: [Food & Wine, Rebecca Rose, London, UK]
:: Image Credit: [Idris Mootee, Inovation Playground, Washington, DC, USA]
:: Innovation: Farm fresh, organic and vegan French food served in a communal setting.
:: Available: Now, at more than 100 Bistros, in 15 countries (and still growing).
:: Cost: Everything served at Le Pain Quotidien is moderately priced.