WHY THE BAKERY IS FAN OF SOURDOUGH BREAD

Sourdough

Baker Kenney Van Hoorick of The Bakery has a special love for sourdough bread. "Sourdough bread is the heart of the bakery", he says enthusiastically. "I can do anything with it. By letting the dough ripen for a shorter or longer amount of time, by playing with the temperature or the proportion of the ingredients, I can give each bread a unique taste".

Sourdough bread distinguishes itself from other breads by its full flavor, a slightly fuller crumb and a crispy crust. It is also easy to digest. Kenney explains: "We don't use chemical yeasts or bread improvers. Bakers add synthetic improvers to their dough to enhance the color or taste of the bread, improve its shelf life or shorten the baking time. However, more and more people are hypersensitive or allergic to those products. This is another reason why we choose for a completely natural base. It is healthy and easier to digest".

At The Bakery they go back to the essence of bread. Respect for the production process is central, as is respect for the raw materials. For example, Kenney gets his flour from a family business in Halle where they have been grinding grains for five generations. These grains, in turn, come from Belgian farmers from the Pajottenland area who grow with a keen eye for nature and the environment. The Bakery consciously chooses for quality of Belgian soil and a short chain from field to consumer.

If you buy sourdough bread at The Bakery, you buy 100% locally. From raw material to finished product. What's more, you choose a completely natural product made by passionate artisans. And that, you can taste.

• Thebakery.be