Bakers Truus Helsen and Anne Bausart work the old-fashioned way in this open atelier with nothing to hide, from their flours sourced locally to the mother yeasts that feed the plump loaves doled out at this retro shop in the Borgerhout neighborhood (black and white checkerboard tile floors, aluminum frames, a 70s-inspired counter) and at the Lokal Deurne market. What should you expect exactly? Silky olive bread, spelt wheat loaves, and 800 grams of pure happiness with the signature “boulot” bread made with a combination of rye and classic wheat flour. Plus some mouthwatering viennoiseries: cinnamon buns, chocolate, raisin or lemon couques cookies, palmier cookies and even sausage rolls… // Sugar Kowalczyk
The hidden gem: The small raisin brioche, patiently left to rise and cooked to perfection (€6).
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