Tom De Vuyst belongs to a generation of young bakers who are giving bread the importance it had in our diet for centuries. He started Kiekebich two years ago to make bread in an artisanal way, as it was done before the industrialisation. "I do the opposite of what the industry does. I try to slow everything down and make my bread with local ingredients."

Iets gezien in de stad? Meld het aan onze redactie

Site by wieni