On the fifth of october 1996 the first "pain Grand-mères" came out of the stonefloor oven of the new company 'T Vlaamsche Broodhuys. Large round sourdough breads of 2kg had to introduce the Dutch with bread as bread was ment to be.
Dimitri Roels (24.05.1969) was, after a long period of testing and experimenting, ready with his bread. He thought this should be the time for these breads to be censured by a few top cooks. They all agreed that this bread product was never been seen before in the Netherlands. The quality and taste of the bread are of an extreme high level. A quality you can only find at artisan bakers in france. When visiting his bakery it was clear how much this young and ambitious man was driven to become an artisanal top baker.
Dimitri Roels has his roots in "Zeeuws Vlaanderen". At first he is educated to be a baker, later on followed by a specialised education in Brugge. During these years Dimitri works in Westkapelle (Belgium) during the weekends. It is there that he learns about the fylosophy of the Belgium baker in the meanwhile ladling thousands pistolets out of the floorstone oven.
After finishing his education Dimitri still finds himself to young to start working. After a short internship at "De Swaen" of Cas Spijkers he decides to develop his skills furthermore to become a cuisinier. That's why he stays to work there for three years more.
After that he spreads his wings and leaves to go abroad. In Brussels he starts to work under the rigid regime of mr. Wijnants at "Comme Chez Toi" And in Paris he works for a month with Joel Robuchon. Because of the fact that, in every restaurant where he works, he gets in contact with the best breads everyday his bakers heart starts beating faster. He realises: "I want to make tasty bread". He is inspired by the Paris bakers Poilane, Poujourand and les moulins Vierge. In 1996 he turns his dream into a deed.
His wife Diante starts to help him. The assortment gets larger because cooks started to asking for different kind of bread to go with their recipes. It wasn't a problem for Dimitri to guess what they exactly wanted, because he has been a cook himself. They have worked together the first two years to build their company to what it is now. After three years they opened their own bakery in Schiedam. In september 2000 they started with the production of real Bourgondian pattisserie, very tasty artisan France oriented pies and cakes all in line with the company fylosophy.
At this moment they are working with about 100 people in the bakery as well as in the stores. Everyday working with heart and soul and a lot of love on their products, and so creating a topquality result each and everytime.
On the fifth of october 1996 the first "pain Grand-mères" came out of the stonefloor oven of the new company 'T Vlaamsche Broodhuys. Large round sourdough breads of 2kg had to introduce the Dutch with bread as bread was ment to be.
