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Le Pain Levé

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The team behind Le Pain Levé embarked on this independent, social enterprise, activist bakery adventure back in 2020… At the till, you pay the displayed price, minus 20% if times are tough, or +10% if everything is going well for you! It’s an opportunity to take stock of your personal financial situation as you fill up on these incredible white flour, spelt, cacao or apricot-hazelnut loaves, along with craquelin, cramique or classic brioche buns, and cinnamon rolls… all made with organic and locally-sourced flours. Not to mention the big, round, freshly-baked speculoos cookies, which really distinguish themselves from their mass-produced counterparts. // Alain Belon

The hidden gem: The Méteil, an intensely flavorful and long-lasting wholegrain rye and white flour loaf (or the Nordique seeded version), from €3.40 to €4.20 for 500 grams.

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The new Fooding Belgium Guide is fresh out the oven!

Inside you’ll find: 250 brand-new places from all over Belgium – that’s a whole lot of restaurants, bars, wine cellars, food shops and hotels to eat, drink and sleep your way round, in Flanders, Brussels and Wallonia; our hotly-anticipated list of 15 award winners, for a pure slice of Belgitude and 9 interviews with 40 of Belgium’s finest winers and diners.

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Le Fooding is a print and digital guide to all the restaurants, chefs, bars, stylish hotels and B&Bs that make up the “taste of the times,” plus an annual awards list for new establishments across France and Belgium, a series of gastronomic events, a tool that allows you to make reservations at some fantastic bistros, and an agency specialized in event planning, content production and consulting…

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