Production

Bread baked with passion for the profession. The best bread is the work of men, in the first place. It's baked in an artisanal way, with love for the profession and tradition in mind. That's why we only work with the best ingredients. With rare wheat races of which the origin is known (recolte tracée). Of course completely shredded on millstones, according to ancient methodes. This all gives our bread this unknown aromas.

Pure nature. The only tastemaker we add to our natural bread is seasalt from Bretagne, the well known Sel de Guérande. By adding a lot of water the "wet dough" is created, for a perfect crustform and an open crumbstructure. The fermentation of our doughs is based on many methods of rising. In this sourdough, and the Poolsmethod, are playing a significant part. Depending on the bread that we want, rising times vary from 6 to 24 hour. During this long proces of rising, smell, taste and colour of the dough can develop itself optimally. The rising takes place in original "bannetons", special handcrafted baskets decorated with line.

After the rising most of our doughs are hand formed and baked on stonefloor ovens. Because of the direct heat of the stone floor a delicious, aromatic crust develops itself on the outside of the bread. In there creating at least 300 different taste aromas. According to these tradional methods Vlaamsch Broodhuys prepares a wide arrangement of small and large bread, in many sorts, tastes and varieties.