n autumn 1990, the very first Le Pain Quotidien was opened in the Stock Exchange district of Brussels, by one of Belgium’s most highly regarded chefs, Alain Coumont. By 1993 there were sixteen shops across Europe; there are now stores present in eight countries across the globe. Alain Coumont defines what has become a frequently copied phenomenon as follows : “First of all, there is a voyage of discovery, with the ultimate aim of baking 'real bread', full-bodied and flavoursome, nourishing bread, made using sourdough starter; the kind of bread which does justice to top quality wheat. Then the large table is filled with ingredients with a story to tell, that of the people who produce them. As a trained chef, I have been able to give shape and content, taste and flavour to all of these things, at the same time showing due respect for their simplicity and authenticity.” As its title suggests, this book is a collection of stories, evoking memories of the past, and recipes, to be shared amongst friends.