Tomas De Mets was still a technical draftsman when he named his sourdough starter Zuren Tuur, and started making bread at home and upon special order. In early 2023, alongside his partner Jolien Coppens and with additional backup from Thaisa Costa, they took the leap and moved into what was previously De Superette (the iconic bakery run by Kobe Desramault and Sarah Lemke), in order to push their open bakery concept to the limit. You won’t find any Scandinavian tartines here, just semi-wholegrain lingots, seeded breads, baguettes, croissants and cinnamon buns – all artisan made with local, organic flours and the whole shebang. To go with that, there are specialty coffees made using beans from Rush Rush, Dak, Andy Coffee Roasters, Nomad, etc., selected by Stan Bogaerts and Manon Debruyne, and a few lunch (or brunch) options stitched together by Cato Kiekens. // Casimir
The hidden gem: The kanelbullar, i.e. a small Swedish cinnamon brioche bun (€3.20).
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