burenbrood

Baker

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Automatically translated from DutchTranslated by Google

Core concept and our values

Burenbrood is Daphné's micro-sourdough bakery in Sint-Goriks-Oudenhove, a village in the Flemish Ardennes near Zottegem. With organic flour, water, sea salt, and plenty of time as the main ingredients, bread is reduced to its essence here. The bakery itself sums up its goal in one word: baking neighborly bread. Stripping bread of its anonymity and turning this basic element of our diet back into a food that connects people. Whoever comes to pick up their bread meets the baker of that bread, and meets each other, as close or distant neighbors sharing the same bread. Small scale is not a limitation here, but a choice: close to the neighborhood, close to the source.

Special offering and specialities

Burenbrood bakes sourdough bread, which means the loaves undergo a long fermentation before entering the oven and being baked on stone. This long process benefits taste, digestibility, and nutritional value. Vitamins and minerals do not remain bound and are released through the long fermentation to be absorbed by our bodies. With Burenbrood, I, Daphné, also want to strip bread of its anonymity and turn this basic element of our diet back into a food that connects people. Burenbrood uses only ingredients of organic origin and explicitly chooses to work with flour and meal from the IJzerkotmolen in Sint-Maria-Latem. These millers collaborate with Belgian farmers who grow organically certified grain. Moreover, on Saturdays, the mill is open by appointment so that you, as a private individual, can also get acquainted with the millers' organic flour and meal. When picking up the bread, you meet me, the baker of your bread, and you meet each other, as close or distant neighbors sharing the same bread.

Impact on the gastronomic ecosystem

Burenbrood makes a radical choice for the short supply chain and makes that choice fully transparent. All ingredients are of organic origin, and the bakery explicitly works with flour from the IJzerkotmolen in Sint-Maria-Latem, where the millers collaborate with Belgian farmers who grow organically certified grain. In this way, the journey from field to mill to bread can be fully traced, within the same region. By consciously remaining micro and working on a baking-day basis, Burenbrood demonstrates that a bakery does not need to be large to be meaningful: above all, it must be right. In a time when bread often comes anonymously from the factory, this bakery gives it back its face, its origin, and its neighborhood.

Partnerships and collaborations

Burenbrood's most important collaboration is with the IJzerkot Mill in Sint-Maria-Latem, where the organic meal and flour come from. The millers, in turn, work with Belgian organic farmers, meaning that every loaf represents a chain of local hands: the farmer who grows the grain, the miller who grinds it, the baker who bakes it, and the neighbor who shares it. Moreover, on Saturdays, the mill opens its doors by appointment, allowing private individuals to get to know the people behind the flour as well. It is a chain in which no one is anonymous, and that is exactly the intention.