Het Broodverhaal

Baker

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Automatically translated from DutchTranslated by Google

Core concept and our values

Soul - basic - terroir - healthy - honesty - old grains Het Broodverhaal is Thierry's sourdough bakery in Balen-Hulsen, built on a handful of words that say it all: soul, basic, terroir, health, honesty, and ancient grains. Thierry only started baking after his fortieth birthday, initially for therapeutic purposes, but today out of pure passion and the primal conviction that health is the most important thing. Bread is the most everyday product on our shopping list, and that is precisely why, according to him, it deserves more attention than anyone else gives it. His answer is radically simple: water, flour, and sea salt. Three pure-nature ingredients: no yeast, no bread improver, no genetically modified grains. Bread baked from the gut, as it is meant to be.

Special offering and specialities

Here, they bake real sourdough, with soul and passion. One hundred percent sourdough, in all its forms: spelt sourdough, wheat sourdough, rye sourdough, barley sourdough. Sourdough is a playground where flour and water play with each other in terms of flavor, texture, and the mood of the day. A cold rise of about thirty hours means two full days of work per baking day, and thus three opening days per week for six days of labor. Nature sets the laws: temperature and humidity play a role, the loaves are not baked in tins, and so no two loaves are the same. Sometimes beautiful rounds, sometimes flat discs, always a bomb of flavor. Those who want to learn for themselves can turn to Thierry for sourdough workshops in small groups, and the Broodbox delivers five or ten loaves to the door, ready to freeze and bake at home.

Impact on the gastronomic ecosystem

Local and organic, that is the foundation upon which Het Broodverhaal stands. Every type of grain that ends up in the dough comes from good soil, preferably local and always natural, organic, or even Demeter. Thierry knows his growers and knows how the land has been cultivated, whether the grains are pure, and of which variety. He consciously chooses old, pure varieties with a lower yield per hectare: healthier, fairer, and therefore slightly more expensive than average bread, with a price that reflects the real work. In this way, he gives not only the bread but also the grain and the soil their rightful place back. Those who eat his bread feel the difference: a more stable blood sugar level, more nutrients, and satisfaction sooner. An everyday product, thoughtfully considered anew from field to slice.

Partnerships and collaborations

The Bread Story finds its way to the region through partners who embody the same short supply chain: Vandeboer, Boer bij de Hand, and the Herba shops. Furthermore, every second Saturday of the month, the bakery is present at Kweekpeer in Peer, at the Breughelhuis. Behind every loaf of bread also lies a quiet collaboration with the growers of old grain varieties, people whose land Thierry knows well. These are connections that stem from the same principle: simplicity, honesty, and respect for what the earth provides.