Janine? It’s a two-way family affair that’s a brewin’ and a kneadin’! At this bakery-brewery named after the grandmother of the founds, brothers Maxime and Bertrand Delubac, any unsold bread goes into the beer made by chief brewer and co-founder Morane Le Hiress, while any spent grain (brewing waste) and yeast from the brewery is used to make the bread. You follow? On the bakery side of things, the flour comes from Moulins Waast (Mons-en-Pévèle), for the 72 loaf made from wheat and rye flour, the seeded Janine loaf made using spent grain, or their fantastic baguettes (which their ham and butter sandwiches are made on), and cinnamon rolls with a squidginess that’s hard to come by. Over in the brewery, there’s Rock’n’Carol, an American Pale Ale in homage to Chuck Berry and Bertrand’s wife Carol, who’s also part of the team, or Ka Sa Yé, a NEIPA with a hint of pineapple. As the local saying goes, one beer is the equivalent of two sandwiches – never a truer word spoken! // Alma Caroni

THE HIDDEN GEM: Dark Prophecy, a porter that smells like cookies (€2.90 for 330 ml).