Week 13

After a quite busy Saturday, we went straight to Centraal Station to catch a Thalys for Paris. We visited the Sirha Europain convention on Sunday, and it was full of interesting things.
From "canned" sourdough to "purposely un-even industrial croissants", you notice that the future of baking is meant to get less difficult. But don't get me wrong, your favorite products are not all being replaced by pre-made items. Machinery is also being created to help the people, to avoid the load bearing of hundreds kilos of dough, or other repetitive tasks.
A talk was also organized about the future of baking in 2030, and "quality" was the key word.
We paid a visit to our mill, and discussed about several topics.
We shared with them our concern about the world's situation about flour, the rise of its price on the market, a risk of shortage, a higher demand for European flour as Ukraine and Russia are not exporting as much etc...
The most important thing is that small pastry shops and bakeries like us, or Ulmus etc.. , because we chose to work with quality mills, which are transforming local grains, should (hopefully) not suffer shortage, just a higher buying price. To get an idea, price per ton of flour has doubled compared to 2019.
However, industrials and supermarkets would suffer the most, as they focus on quantity and ask for lower prices.

Our first order with La Chambre Aux Confitures has been done. We chose to start with small range of products, that will arrive in the next few weeks. You will then be able to find a Strawberry-Verbena jar, Abricot-Vanilla (both organic), next to a chocolate spread (better alternative to N*tella) and a salted caramel spread.

With the kind of weather we have had these past couple of days, we want to offer a more fruity dessert than the ones we have made so far this year. We decided to make our Choux Exotic again, success from last year's Easter. With the perfect mix of mango and pineapple, vanilla cream and mango gel, in a crunchy choux, my mouth is already watering.

Keep also an eye on our opening days, as a news is coming soon, but we will announce it as soon as it is all confirmed.

See you soon !


Reminder :
- This week, we are open :
Wednesday from 8:00 till 14:00,
Friday from 8:00 till 14:00,
Saturday from 9:00 till 16:00
- Pre-order your treats for Saturday is highly 
- Make sure you come at the right time based on your time slot, not earlier. But no worries if you are a bit late.
- Two lines are available : one for Pick-up on Churchill-laan, one for walk-ins on Maasstraat.