Copains (Brussels)

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. Each baguette undergoes a 48-hour fermentation, offering a nuttier, more digestible crumb than typical Belgian artisanal loaves.