Pains & Tradition SAS

Short description

For 25 years, we have defended the ancient rules of baking. Pains & Tradition puts people and their know-how at the center of its production cycle in order to offer what we call REAL BREAD. That means a bread that is healthy, clean and fair.

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Pains & Tradition SAS September 13, 2023
Blog

For the bread, the man will always keep the advantages over the machine

The taste and organoleptic quality is our main objective, which is why the human aspect is at the heart of our manufacturing process. The baker ant his Know-How are the only elements that can guarantee real quality.

Igeho 2023
Pains & Tradition SAS September 12, 2023
Product

The Glycaemic Index

Thanks to the long fermentation of our dough, we manage to lower the glycaemic index of our breads, which allows us to obtain a digestible and tasty product while preserving its good conservation.

Igeho 2023
Pains & Tradition SAS September 11, 2023
Product

Crafting Tradition: Our Organic Bread Revolution

Pains & Tradition began working on products made with organic ingredients very early on. That’s why, for many years, we have offered a range of organic artisanal bread rolls, baguettes, and loaves.

Igeho 2023
Pains & Tradition SAS September 7, 2023
Product

Authenticity

We are 50 years late, and we are proud of it! Bread has a simple composition: flour, water and salt. Within our production processes, we use only natural raw materials and a manufacturing method that is truly in compliance with tradition.

Igeho 2023

Offer, Specialist areas, Sector

About us

Created in 1998 by Jean Kircher, Pains & Tradition is a family business that defends the ancient rules of baking.

Our production is based on human hand, without automation or digital programming, without artifices or improvers. Pains & Tradition is the culmination of these 25 years of patient construction of an ethics and a philosophy of quality... without compromise. That’s the kind of bread we invite you to discover: healthy, natural and delicious!

 

Pains & Tradition has been certified “Slow Baking” since 2004, meaning we use a manufacturing method truly compliant with the tradition and which applies the know-how of our ancestors:

  • The use of real natural leavens
  • Slow kneading
  • Long fermentation at room temperature
  • Manual shaping

We choose organic ingredients in order to further promote products free of all non-natural materials.