Bakery
Bakery in Brussels. Practical information, direct contact and enquiries in one click.
Bread, butter, time
Our starter has been alive since 2013, the dough is fermented for sixteen hours, and the loaves go in at five — which is why the queue moves but rarely shrinks. We mill some of our own grain, our butter is from a single farm in Normandy, and the croissants are folded by hand on a marble table cold to the touch.
It is a small front-of-house with three tables for a coffee and a cinnamon bun, a chiller of patisserie boxes for collection, and a back room where the cake-decorator works to your appointment. We open at seven, sell out by two on a good day, and take orders for special breads, party platters and wedding cakes through the website.
Opening Hours
Sourdough, viennoiserie and cakes
Long-fermented bread, hand-folded laminated pastries, patisserie and cakes for every occasion.
Stone-milled wheat with a touch of rye and spelt, fermented sixteen hours, baked dark with a thin shattering crust.
Hand-folded with French butter, twenty-four hour cold proof and baked dark — the way they should be.
Two croissants, two pains au chocolat and two seasonal — kouign amann in summer, pain aux raisins in winter, a daily surprise.
Genoise sponge, Italian buttercream and a seasonal fruit filling — chocolate, vanilla, lemon-poppy or hazelnut praline.
Three tiers, smooth buttercream or naked finish, fresh flowers from a florist of your choice — comes with a tasting.
Two of you in the kitchen, a starter to take home, two shaped loaves and a sandwich for lunch.
Our Prices
Quality services at fair prices.
« Good bread takes time. Plan the rest of your day around it. »
Our Work
What Our Clients Say
"I time my Sundays around the country loaf. The crust shatters, the crumb has those open holes I cannot make at home, and they always sneak me an end piece."
"Three tiers for our wedding in June. The tasting was five flavours and a glass of cava; the cake on the day was even better. Two relatives have asked who made it."
"I took my partner for the Saturday sourdough class. We came home with two loaves, a starter named after our cat, and a much more confident plan for our oven."
Visit Us
Don't hesitate to get in touch.