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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Offer, Specialist areas, Sector

  • O Baked goods, bread, rolls
  • S Food & Beverages
  • S Food & Beverage

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.