Come and have lunch with us or take something with you on the road or at home.
At Vlaamsch Broodhuys we are proud that a diverse group of local residents start the day in the living room atmosphere of our stores. A nice long and lazy breakfast on Sunday, but also a quick hot cappuccino with a croissant during the week, our menu is varied enough to meet all breakfast needs.
For example, choose yogurt with granola or a boiled egg from our breakfast menu, or opt for a bakery breakfast prepared by us, or a Paris breakfast.
How it started
Vlaamsch Broodhuys bakes as top chefs do; with high-quality ingredients, culinary inspiration and years of experience.
Since 1996, Dimitri Roels and his bakers have been baking nutritious and tasty sourdough bread. With success, because anyone who smells the scent of this special bread cannot go back.
In our bakery, delicious bread, cakes, and deli products with the best ingredients are freshly made every day.
In these stories, we explain how these three come about and how we work every day.
Dimitri & Diante
In 1996 Dimitri and Diante baked and delivered all the bread together.
With baskets full of sourdough bread they went to the better Dutch restaurants. Today, they still run the Vlaamsch Broodhuys with undiminished energy.
Dimitri Roels (1969) is the son of a Belgian father and a Dutch mother.
Dimitri was born in Sluis,
Zeeuws-Vlaanderen, near the Belgian border. He first came into contact with the baking trade at primary school through a friend who turned out to be a baker's son.
Every day, after work, Diante helped out in the bakery.
Diante Roels (1969) was born in Tilburg, where she also attended the Hotel Management School. During this training, it emerged that Diante possessed a strong organizational talent.
Every revolution starts with a manifesto; a philosophy that our bakers get up early for every day.
A bread revolution fought with traditional baker's hands. Dimitri's manifesto shows what Vlaamsch Broodhuys means by good bread.