Le Pain Quotidien Launches Ecological Cannabis Bread

International chain of bakery-restaurants Le Pain Quotidien launched a CO2-friendly cannabis bread. The new cannabis bread does not contain the active drug, but the seeds of the cannabis plant, which have little to no THC. 

The bread consists of peeled and unpeeled cannabis seeds, ground cannabis flour, sourdough and organic wholemeal flour. Hemp seeds contain vitamins B and E, minerals such as magnesium, potassium, iron, zinc and phosphorus, omega-3 and omega-6 essential fatty acids, over 60% soluble fiber and proteins essential for intestinal health. The recipe was developed by founder Alain Coumont in collaboration with Walloon Brabant cannabis grower Canbe Farm.

The hemp plant annually stores up to 15 tonnes of carbon dioxide (CO2) per hectare, or the equivalent of taking 9 passenger cars off the road. The plant makes the soil healthy and needs no extra water as its roots can search for water up to more than a meter deep. The entire plant can be used in various applications, from textiles and paper to insulation material.