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Boulangerie Maurice

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Baptiste Chardin defends his bread with the faith of the converted! A former sound engineer, he moved to the countryside in the Lot department to learn the art of kneading dough, to transform flour into bread. But not just any flour! Heirloom wheats, most notably a mixture of 40 different varieties produced in Ariège on the Du Bio Dans l’Assiette farm, which he transforms into golden loaves. To this stoneground wheat, he adds only filtered water, untreated Guérande salt and his levain which he has named Maurice, much like his shop, and his grandfather… In his bakery that’s barely a year old, he displays his handmade loaves alongside mouthwatering cookies and brownies, made even better through the use of his famous levain and heirloom flours. // Auguste Marie 

The hidden gem: A sun-dried tomato bread that’s a cross between focaccia and fougasse, perfect at apéro hour (€21/kg). 

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Le Fooding’s brand-new, unique and totally collector-worthy Belgium guide is a gold mine of hot spots, featuring 400 addresses scattered across Wallonia, Flanders and Brussels. Over the magazine’s 164 pages, you’ll discover a slew of new establishments, like the latest hard cider bar worth checking out, alongside well-established institutions, including a tavern opened 250 years ago, plus seven saucy long-form articles, all of which are illustrated by the crème de la crème of Belgian artists…

2021 Le Fooding guide frontcover
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