Where to buy bread cakes chocolates ice cream Belgium

Here, speculoos are king, and marzipan is emperor. As a guarantee of quality, ancestral recipes have been handed down from father to son for four generations. If there's a not-to-be-missed time of year to come here, it's around St. Nicholas' Day. Around two months before the holidays, several tons of marzipan take on the shape of the man with the long beard and red miter. The whole thing is baked from the inside out, with a thickness that retains its inimitable softness. An address not to be missed!

Pâtisserie Courcelles, a local favorite for decades, offers Courtraisian specialties such as kalletaart, an apricot and apple tart, and peperbollen, gingerbread balls, as well as a whole range of more classic savory pastries. You'll be spoilt for choice when you complete the window display, where these sweet treats are lined up and shaped to perfection. A sweet address that brings back the taste of the region's traditional grandmotherly desserts, to the delight of local and visiting fans alike.

As this bakery is well named: Bakkersdochter, that's the baker's daughter in Dutch. Jacques Vanderstraeten, the father, is in the bakery and Heleen, the daughter, in the store. A winning team that has taken over a small store but full of good things: breads, cakes, pastries, cookies but above all, THE sweet speciality of Hasselt: speculaas (not speculoos). They are indeed cousins, but instead of being a flat, dry cookie, the speculaas is curved, slightly crispy on the outside and soft on the inside. A must-try.

The craziest chocolatier in Leuven is Bram Jaenen. He doesn't hesitate to shake up praline with improbable ingredients: popcorn, melon, elderflower, beet... When that's not enough, he dares bold combinations (strawberry and cinnamon) or exotic ones (lemon worm and Thai basil). His approach is very close to that of Dominique Persoone, the Bruges chocolatier-punk. Each praline is a work of art that will shake your taste buds. You'll also find chocolate bars, spreads and cookies.

Robert Sweertvaegher established himself as a pastry chef in 1929. After an apprenticeship in Brussels, he learned the secrets of the trade from a Swiss chocolate maker. In his workshop in Ypres, his first pralines were a great success. In 1933, he opened his chocolate factory in Ypres and in 1946, a shop in Kortrijk. In 1950, the chocolate maker set out to conquer Bruges. In 1980, his second Jan Verougstraete took over the business before opening the shop in Antwerp. The inimitable Sweertvaegher pralines still have a bright future ahead of them ...

Coming from Sète, Jean settled in Habay to make chocolates. His artisanal production is based on a selection of noble raw materials and the recipes are developed to respect the flavors of each product. Their originality allows everyone to find a taste of their own. The bean-to-bar is also part of its principles. He roasts his own cocoa and coffee (Alexandre's son's hobby). Assortments of chocolates, bars and many other things, including JeanChris beer, born from Jean's friendship with Chris, a local brewer.

There are bars for everything: nails, beer, tapas, wine, water... and now chocolates! Indeed, chocolate has a rightful place in this trendy universe! This establishment is a true paradise on earth for lovers of cocoa beans in all their forms, gleaned from Ghana or Ecuador (home to the famous Quetzal bird!). Drink, nibble and savor, this chocolate lounge offers every possible indulgence: brownies, ice cream sundaes, milkshakes and hot drinks, in a trendy ambience and inviting decor.

V-chocolaterie is first and foremost the story of a family with 85 years of passion. It all began in the 1930s with Robert Sweertvaegher, a pastry chef turned chocolatier. He launched the first chocolate shop in Ypres, then in Courtrai and Bruges. In this beautiful store, the aesthetics of the packaging are as important as the quality of the chocolates, made with cocoa butter from sustainable cocoa and without added vegetable fats. Take away the galette, their flagship product!

Olivier Willems, assisted by his wife Inge who welcomes you with great kindness, opened his store and workshop in 1993 and has been delighting us ever since. His window displays are always a renewed attraction. Olivier Willems is not afraid to transform himself into a chocolate architect to build veritable chocolate monuments. But of course, beyond performance and appearances, what we really appreciate about this rigorous and talented craftsman is the flavor and originality of his pralines and other macaroons.

David, chocolate creator, offers more than 50 different kinds of chocolates, a mix of classic pralines and original flavours: mango, passion fruit, spices, fig and port, jasmine tea, blood orange... the list is long! Add to this the limited edition seasonal boxes, each one more appetizing than the last. David Maenhout works with the best restaurants in Knokke, and has worked for great chocolatiers such as Lenôtre. Try the Knokke-Heist praline and the Knokke-le Zoute as a souvenir of your visit!

L'Atelier de Pacitti Al reflects the respect of traditions in a wonderful way. The assortment revolves around 250 flavours, including eighteen ice creams offered daily. The recipes are authentic and artisanal, the products are fresh and creative, and the setting is 100% family friendly! In short, a reference! That of a true craftsman who does not hesitate to offer flavours off the beaten track. Examples, among the craziest: foie gras, olive oil (or argan oil and toasted pine nuts!), balsamic vinegar or wasabi... Yes, yes, this is an ice cream parlour!

Since 2018, Nicolas Kouleipis has been baking to the delight of the residents of the Châtelain neighborhood, and others. Fine French pastries (saint-honoré, chocolate-coffee pie, a killer...) but also Greek. Nicolas pays tribute to his origins with melomakarona (cinnamon and clove cookies), portokalopita (phyllo and orange cake) or ekmek tsoureki (brioche soaked in spices with nuts, cream, whipped cream, almonds or pistachio). Beautiful discoveries in perspective! His savory creations are at n° 62.

On the way between Place Royale and Porte de Namur, you can easily find Jat'Café. After two hours of shopping, we happily settle into one of these comfortable, vintage(and harmoniously out of tune) armchairs. We enjoy this moment of serenity after ordering a small coffee with a mascarpone-sanded apple-cinnamon. At lunchtime, the soft, well-stuffed bagel or the chicken and peach salad with tabbouleh and pine nuts will help to satisfy your hunger. Other address: 116, ch. de Charleroi in Saint-Gilles.

It's quite a unique concept. After returning from Asia, Gwen decided to combine Eastern flavors with Western techniques in her tea/pastry shop. The result is Ka Bao, essentially a soufflé sponge cake with cream (speculoos-raspberry, mango-coconut) of incomparable lightness. But alongside this, you'll find Japanese-style cheesecakes, savory baos and the famous mochi. To complete the escape, various Vietnamese-style coffees and milk teas are available. Daily brunch on reservation.

Delfien De Tavernier, artisan chocolatier, opens the doors of her workshop to groups of visitors, not only to explain what she does there, but also so that you can make your own chocolates! Guided tours are reserved for groups and last 1 hour. Chocolate-making workshops last 2 hours and are for groups of at least 6 people, aged 9 and over. These workshops include a tasting, a drink and the equivalent of a €15 box of chocolates you've made yourself.

Michèle Prunier is the mom who, urged on by her son Christophe, opened her chocolate shop in 2018 in Herstal. Christophe and his partner Coralline then left to train with top chefs, before returning to Liège to open a second boutique. Chocolates, macaroons and pastries compete for the counter space. The base is Valrhona fair-trade chocolate. Other ingredients are as local as possible (milk, fruit from local farmers...). Original chocolates are subtly combined with spices, herbs and fruit. A real success!

This small artisanal chocolate factory will delight the gourmets. You will find here a nice choice of pralines created by Caroline: salted butter caramel, with rose or violet, with avocado, fruity or alcoholic ganaches... And of course more classic chocolates. You will also find delicious marshmallows, gingerbread and even homemade spreads! Chocolate is always a gourmet gift! The plus : Caroline always welcomes you warmly.

A Frenchman who has lived in Belgium for a quarter of a century, Laurent Richard has made a name for himself by delivering his bread to such prestigious establishments as the Villa Lorraine and Rob's grocery stores. Using additive-free flours, he produces a range of particularly tasty breads. From the Ganshoren workshop (80 people work there), a thousand loaves, ten thousand rolls and six thousand pastries are produced every day to supply the five shops and the "professional" customers. The Court of Belgium would even be part of this clientele...