Where to buy bread cakes chocolates ice cream Bruxelles - Brussel

It used to be said that "where the brewer goes, the baker does not". But here, these two trades are reinforced because we brew and knead. The bread is made with natural leaven and organic flours low in gluten. There are several kinds, they are all superb! As for the Funky beer, it is brewed partly with unsold bread. As for the dregs, the residues of the brewing, they go to the kneading trough. The loop is closed, nothing is wasted and the quality of the products is great! The brewing place is the Brussels Cooperative Brewpub (CoHop).

Since 1998, the company has been offering more than 80 chocolates and about forty different sweets. For the former, the coatings and fillings are all made in the workshop, without any preservatives. The coatings are designed to be very fine, to best serve the taste of the filling. Mainly classic but with some original breakthroughs! Pralines, ganaches, truffles, marzipan, tablets, fine flavored tablets, mendiants, florentines, orangettes, fruit jellies... Less known than the international brands, Passion Chocolat is nevertheless at the top.

Charli is green, organic, 100% natural... a true friend of nature! Charles Reboulet is off the beaten track! You must try his fig and almond demi-gris or his apple tarte tatin. Through the windows of the workshop, you can see the breads made from long-fermented dough (from 24 hours to 4 days!). A few seats are available for tasting. As an alternative to (small) breakfasts that are often not very nutritious, Charli Saléoffers, on the other side of the street, a (small) quality restaurant, highlighting artisanal productions.

This former apothecary was responsible for theinvention of the praline, a small filled chocolate bite designed in 1912. And with his persistence in ideas, we also owe him the patent of the ballottin, a receptacle perfectly adapted to contain these sweets! It all started at this address, Galerie de la Reine, in this magnificent shop. His know-how in the field of luxury chocolates and biscuits seduced many, including the Belgian court (of which Neuhaus is a patented supplier). His success now extends to the whole world.

The shop welcomes real chocolate lovers. There are some amazing sweet and sour tastings (based on the ingredients and spices used in the chocolates): terrines, burgers (meatloaf, home-made dried fruits, candied onions, cocoa sauce), rillettes (cocoa touch), tarts (sweet). Laurent Gerbaud draws his inspiration from his distant travels! To be discovered in a magnificent tea-room with a vast terrace that makes you want to spice up your next chocolate mousse with delicate spices. Workshops on Saturdays (reservation required).

Forcado offers a wide range of pasteis de nata, including classics such as lemon, coffee, chocolate and speculoos, as well as raspberry, mojito, caramel and port cookie with vanilla cream. A range of cakes are made the old-fashioned way, just like in 1960s Portugal! A gluten-free range is also available. The store is spacious, uncluttered and bright... all signs of the Braz de Oliveira family's continuing success. The team has recently been reinforced to continue production, the patriarch having retired.

Kenny Vandenhende and Marc Lindekensde's atelier-boutique was born of an original concept. The former is a chocolatier, the latter an ice-cream maker, and together they explore these two worlds with passion and talent. There's no fuss here, just top-quality raw materials, a warm, professional welcome and a focus on customer satisfaction. In the mixed-race neighborhood of La Chasse, the results are exotic, like this ras el hanout praline. Also worth discovering: a trompe-l'oeil of chocolate French fries. Original and as addictive as the real thing.

Inaugurated at the end of February 2020 at the start of the pandemic, Fine Bakery has nothing to fear from the day after. No one could resist the crisp sourdough breads, the delicately flaky croissants, the French-style pastries such as this brioche lyonnaise with pink praline, the small savoury and sweet tarts... The bakery is in the back of the store, exhaling its aromas. As for the baker and his companion, they are on hand to serve and explain their daily production. Another gourmet address for Sablon and Uccle (^2nd boutique).

For five generations, Bevernaege has been known for its delicious, soft marzipan in various forms. The famous "lingot", a biscuit cake with raspberries and caramelized Italian meringue, is a must. There are also 13 types of bread (sourdough and baked the old fashioned way), pure butter cookies and homemade chocolates. Everything is guaranteed without flavour enhancers. The lightly toasted toast, sprinkled with cinnamon, is a must to rediscover the flavours of yesteryear.

Brian and Anastasia Joyeux's expertise is evident first in the display and then on the palate. Rather than an identical assortment every day, Brian has opted for flagship products once a week: Tuesday the éclairs, Wednesday the lemon tarts, Thursday it's the turn of the marvellous and the Paris-Brest, and Friday the mille-feuille and the tarte tropézienne. Viennese pastries are also available every day, as well as a few other pastries, macaroons, caramels with red fruits and occasionally cakes for celebrations and birthdays.

Renowned pastry shop existing since 1990, the success can be seen on Sunday morning! The list of breads is long: white, grey, omega +, procorn, rye, sesame, vita +, cramic, fig bread, 10 cereals... We also like their buttery cakes, their creamy pies (fruits, rice, sugar...), ice creams and frozen cakes. Not to mention the marzipan figurines. Note that the production workshops are located on the spot, in order to keep the freshness and the warmth (of the baguettes for example). The service is impeccable despite the crowd of gourmands.

Perhaps the competition is too great towards the Grand-Place, so it's next to the Parc du Cinquantenaire that you come for your ice cream! Original flavors and creations will reassure even the most demanding. The good news is that everyone can enjoy it, as some flavors are available without sugar or with rice milk. Well worth a stroll in the park with a few ice creams to savor! Capoue is now a well-developed chain, with numerous locations in Brussels (tasting rooms and takeaway counters) and Wallonia.

Tradition takes pride of place in this house founded in 1919 by Marie Delluc, and a "patented supplier to the Court of Belgium" since 1942! Here, natural ingredients and pure cocoa butter chocolate without additives. Among the assortment of pralines, we fall for the Mary (fondant praline, nougatine) and the Lady (four dark chocolate mousse pralines with equal degrees of bitterness). There are around 125 chocolates, including a range of 75 pralines. True to its spirit, the Rue Royale boutique welcomes customers in a charming retro atmosphere.

Is it still necessary to introduce Zizi? This inescapable ice cream maker never ceases to make us lose our minds: toasted sesame, croccantino, straciatella, or depending on the season, chestnut, mint tea, peanut butter, raspberry, melon, pineapple... It's hard to make a choice! All these flavours are a must. The sale in the shop is pleasantly extended by the one in the "truck", where you can also find the pancakes and waffles which are - also - the success of the brand. Be careful, the line is long at Zizi's, so take precautions.

Léonidas is a historic reference for Belgian chocolate. The first store in central Brussels (1913), rented by Basile Kestekides, had no door. A bizarre layout that forced the tenant to enter through the window and use the outside shelf as a counter. The best ideas are sometimes the result of a funny situation! By the way, let's not forget that Leonidas is industrially produced (like many other brands that pretend otherwise) and as such can boast the best value for money on the market!

Since 1932, the brand has offered a renowned collection of chocolates, faithful to the original recipes. Also emblematic, the central boutique, among other addresses in Brussels, is superbly installed. It is adorned with visual assets highlighting the products created by this chocolate maker. The chocolates are prepared according to the rules of the art and the best added products (dairy butter, hazelnuts from Piedmont, almonds from Faro). The cocoa butter is pure; the whole production, made by about fifty chocolate makers, is guaranteed without GMO.

The master chocolatier-pastry chef is one of Brussels' most trusted names. Nowadays, Myriam and her brother, Paul, are the official suppliers to the Belgian Court and members of the prestigious Relais Desserts association. In addition to the excellent homemade chocolates, they also offer pastries, ice cream and a catering department. All in the top range! The best thing is to take the time to taste in the tea room. You can still find your soul there. Breakfasts, lunches, snacks, pralines and macaroons all compete for the attention of gourmets.