Emakina and The Reference guide Digital Transformation of Le Pain Quotidien

Over the last 27 years, Le Pain Quotidien has built a strong brand and loyal customer base, offering its guests simple, high quality and wholesome food around its signature communal tables in a warm, rustic environment.

The brand’s success is reflected in the more than 250 bakery-restaurants across five continents, opened since founder Alain Coumont opened his first Brussels bakery in 1990. Last year, the company began its focus on digital experience as a growth driver to complement its physical presence. Le Pain Quotidien’s partnership with Emakina will make their vision of delivering a premium digital brand experience a reality.

Menno Dellisse, Chief Marketing & Strategy Officer at Le Pain Quotidien states:
‘Digital Transformation marks a new and exciting phase in Le Pain Quotidien’s 27 year history. Our customers increasingly expect a seamless, digital brand experience and we want to respond intelligently to these evolving expectations. Our challenge is to create a powerful, industry-leading digital experience that incorporates our core values: simplicity, quality, conviviality and authenticity. We look forward to defining the future of Le Pain Quotidien in partnership with Emakina and inviting our guests to experience our brand in new ways.’

Olivier Deneef, Client Service Director at Emakina adds:
‘it’s great to see that two Belgian brands who are conquering not only the North American market but far beyond, can engage in a close partnership. We build brand experiences and can’t wait to do so for such a strong brand as Le Pain Quotidien’.

The first results of this collaboration are expected to go public in the summer of 2018 in North America, followed by the UK. In 2019, the focus will be on onboarding the rest of Le Pain Quotidien’s global family into the new enriched digital brand experience.

About Le Pain Quotidien

As a young chef in Brussels, Alain Coumont could not find the right bread to serve in his restaurant. Passionate about quality, he returned to his roots and decided to make it himself. He opened a small bakery where he could knead flour, salt and water into what have become his signature rustic loaves. That was in 1990, and those loaves are now the focal point of Le Pain Quotidien’s simple, wholesome cuisine in more than 250 locations in five continents. Le Pain Quotidien is a privately held company with headquarters in New York City.