To make bread you need water, yeast or starter, salt, and of course flour. This flour is obtained by grinding or milling cereals such as wheat, spelt or rye, all of which are grown in Belgium. Before the grain is milled, the farmer must grow the cereals in a field, after which they are taken to a mill to be made into flour. Each of these steps requires certain techniques and skills, expertise that is still alive and well just a stone’s throw from Brussels! Come and learn about it in the company of Géry Brusselmans, the founder of “Tartine et Boterham”, an association of craft bakeries based in Brussels. Take advantage of the opportunity to explore the only windmill still in operation in Brussels by joining the guided tour led by Eric Diederich, the manager of the Luizenmolen.
