Everything is done the old-fashioned way at this small, family-run bakery established in 1831, a few feet away from Namur’s theater. Seven generations of slow-baking expertise and a sourdough starter have been passed down from Legrand to Legrand, culminating with Dominique, his wife Angela Legrand-Cara and their offspring. Everything is made from ancient grains and heirloom wheats that are naturally low in gluten and exported from Sicily – Angela’s homeland. Absolutely everything: mahoosive round loaves made with Perciasarchi or Rusello de Sicile flours, bread with notes of gingerbread available in half- or quarter-loaves, beautiful waffles with a faux rustic look, chocolate coated shortbread… And behind the counter, there’s a delicious selection of pasta, vino and olio from the Valdibella organic farmers’ co-op. // Jessica Fletcher
THE HIDDEN GEM: The raspberry and frangipane tarte made from Maiorca de Sicile, a wonderfully fragrant ancient wholemeal flour (€3.80 a slice).
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