Le bon pain de la ferme

Farmer-baker Marijn bakes sourdough bread in a wood-fired oven. As far as cereals are concerned, he has chosen to work exclusively with old organic varieties. The appeal of old varieties of wheat lies in their taste, digestibility and freedom to be sown, grown and eaten by farmers. These varieties have graceful names (la Touselle, la rouge de gruyère, la blonde de Flandre), adapt to the land (rather than adapting the land to the wheat variety) and are hardy. Old varieties of wheat also mean that the farmer-baker has to knead by hand... In addition, all the flour is made by an Astrié-type mill.

The bakery is where the bread is sold, but above all it's a warm place to meet. Marijn bakes bread at least every Friday, to be picked up on site between 6pm and 8pm (don't forget to order the day before). For other baking days, don't hesitate to contact us. Delivery possible within a 10km radius. He also bakes to order for events and celebrations.