NEW YORK — Le Pain Quotidien (LPQ), known for its signature bread, launched an all-new assortment of spring offerings, ushering in a new wave of menu innovation for the neighborhood bakery chain.
The limited-time menu features bakery items that combine high-quality, natural ingredients with warm spring flavors.
“At Le Pain Quotidien, we’re thrilled to welcome springtime with my favorite seasonal menu to date — whether guests are stopping by for a quick matcha and scone or lingering over a leisurely breakfast or lunch in our cozy dining room,” said Ellen de Smedt Kilgariff, VP of food and beverage at Le Pain Quotidien.
The new bakery lineup includes a range of sweet and savory items. The Strawberry Babka Brioche features LPQ’s signature jam folded into a house-made babka brioche bun with strawberry sugar. The Poppyseed Passionfruit Cookie marries a cookie and a croissant for a jammy combination of poppyseed and passionfruit. The Cheddar Scallion Scone is a house-made classic French scone loaded with cheddar and scallions.
“We meticulously select ingredients for our house-made recipes, everything from the syrups and purees in our beverages to our signature salad dressings and baked goods,” Ellen concluded. “We’re so excited to share this labor of love with our guests.”
