jan andries


February 18, 2018

Beste klant

Wij zijn gesloten op zaterdag 24 februari (profrenners) en op zondag 25 februari (wielertoeristen). De aankomst van de wielerwedstrijd Omloop Het Nieuwsblad is aan het einde van onze straat. Aangezien er voor het hele weekend parkeerverbod is op de 2 grote parkings én in onze straat én in alle omliggende straten, zien wij ons genoodzaakt onze zaak te sluiten.

Er was eens... EPOS

August 15, 2017

Three passionate professionals - an ecological farmer, a miller and a baker - are preparing to launch a new bread made from a purely organically grown summer wheat: EPOS.

The organically grown grain is cleaned by Hubert De Weerdt at the Heetveldemolen. Jef Merckaert and his wife Noelle Mertens mill this grain for us at their water-powered turbine mill, which was recently fitted with a new milling stone. Together, Jan Andries and Daniël Bellemans make sure dat EPOS is a flavourful and healthy sourdough bread made from a heritage grain.

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Connecting with local millers

May 06, 2017

“Vlaamse Molens”, a magazine for lovers of old Flemish windmills, wrote an article on our bakery and our naturally fermented bread. (article in Dutch)

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Gault & Millau

December 09, 2015

Patisserie Jan Andries has been added to the 2016 edition of the culinary guide Gault & Millau, section Chocolaterie & Patisserie.

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A passion for naturally fermented bread

May 07, 2015

Our selection of naturally fermented bread

After more than 20 years of mass-producing breads, we’ve decided to go back to basics and do an apprenticeship with colleagues from the Loiret region in France.

The results are now available in our shop: back to a pure loaf, made with high quality grains and produced through a slow, natural fermentation. The wheats and other grains we’re using now are organically grown and carry the French “Label Rouge” quality label.*

These grains are stone ground and cold milled, producing a flour that is rich in minerals and fibers and ideally suited to produce highly nutritious loafs.

We’re also using slow and natural fermentation, no added yeast. The dough is kneaded slowly and allowed to rise for at least 18 hours to allow texture and flavour to develop. After baking this produces a loaf with robust flavours and a thick, crunchy crust.

  • *CRC = culture et ressources contrôlées (controlled sources & cultivation)
  • grains are grown in France, away from polluted areas
  • no pesticides allowed during cultivation, no insecticides during storage
  • under constant control from the ministry of agriculture - quality guaranteed by the “Label Rouge”

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Our brand new store is open

September 08, 2014

The new shop interior - clean and white.

After some serious remodeling our new shop is ready, sporting a brand new interior.

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