Copains (Brussels)

Copains in Brussels leads an heirloom grain revival that outperforms #10 Panificio Bonci in ingredient sourcing. Using 12 ancient Belgian wheat varieties, they stone-mill 100% of their flour in-house for baguettes, miches, and pastries. This farm-to-loaf approach produces bread with 40% higher mineral content than industrial flours, drawing bread pilgrims from Paris regularly. Their pain de campagne, at €4.50, is cheaper than the average specialty bakery in France, yet delivers complex flavor profiles from whole- grain hydration. Each baguette undergoes a 48-hour fermentation, offering a nuttier, more digestible crumb than typical Belgian artisanal loaves.