The bakery board

Bread

Sourdough at the centre — long fermentation, local grain, and loaves scored by eye each morning in Leuven.

Assorted sourdough loaves on bakery shelves
Daily bake

Loaves from the oven

Every loaf starts with our house starter and flour we trust. We mix early, fold by hand, and bake when the dough is ready — not when the clock insists.

Availability shifts with the season and the mill. Call ahead for weekend pre-orders.

Always on the board

Core loaves

Country wheat sourdough

Open crumb, caramel crust — our everyday loaf for toast, soup, and the table.

from €4.80

Flemish rye

Dense, fragrant, and excellent with butter and cheese. Slow-fermented with whole rye.

from €5.20

Spelt batard

Mild nutty flavour, soft chew — a favourite for sandwiches from the café.

from €5.40

Seeded multigrain

Sunflower, flax, and sesame in a hearty crumb that keeps well through the week.

from €5.60

Weekend special

Rotating loaf — olive, walnut, or seasonal grain. Ask at the counter.

from €6.00
Grain & crust

From mill to shelf

Wheat flour and dough on a wooden board

Wheat

Regional soft wheat for open crumb and a clean, golden crust.

Dark rye loaf sliced on timber

Rye

Whole and sifted rye for depth — the loaf that smells of the field.

Bread shelf lined with fresh loaves

On the shelf

Warm loaves from mid-morning. Come early for the widest choice.

Pre-order a loaf