Liesbeth, a farmer-baker, bakes sourdough bread in a wood-fired bread oven. For the cereals, she has chosen to work only with old organic varieties. The interest of old wheat is linked to taste, digestibility and freedom of semen, farmer and food. These varieties have names full of grace (the Touselle, the rouge de gruyère, the blonde de Flandre), adapt to the territory (instead of adapting the land to the wheat variety) and are hardy. The ancient wheat also forces the farmer-baker to knead by hand. Moreover, all the flour is made by an Astrié type mill
The bakery is the place of sale, but above all a warm place to meet. Liesbeth bakes bread at least every Friday, to be picked up at the bakery between 18.00h-20.00h (don't forget to place the order the day before). For other baking days, don't hesitate to contact us. Delivery possible within a perimeter of 10km. She makes baking rounds for events/festivities to order.