Patapain - Réserver une table

Stopped to take a coffee, this franchise is equal to itself: always so dynastic, both for the pseudo management of the staff (working conditions), and for the 3/4 of its frozen industrial preparations...Not super balanced, too fat, value/price ratio/products far too high for what it is... ...Located in my coming...Forcely, since the 3/4 of the time, this place is empty. : another success of the marketeus made in pat in Pain...Or not. : more cars from the gendarmerie school on their parking spaces than real customers in their shop (does this little game every time you pass in front, you'll laugh)....Instead of making the margin and costs of returns with industrial and marketing to two cents of€; Interest in customers and products in your brands.

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frozen bread. No. He wouldn't. Okay, problem, the airflows in summer. so the process of bread worked is respected according to the rules of bread pasta, but flinged because the airflows. which poses a problem, but not for the manager since the process is respected. except. when you get out of the shop with good and good bread that seems to come out of the freezer and defrosted. No doubt because of this rendering given by the air conditioning. In short, the cat died the tail, go make it understand. So I'm not going to buy my bread at the domerat leclerc at 0.29 cts, compared to 0.80 cts. ah yes, that of leclerc is much better (the comble)

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This place has two levels of seating area and various items from plain bread, desserts, sandwiches, salad and pizza.

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Don't do it! Find a real bakery! Pat a pain is a cheap French chain that doesn't make real bread or croissants.

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menu layout for children as well as for adults. practice for speed and thanks to the reception

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