Kiekebich
Their farm
Hi! I’m Tom
I’m a master miller, a baker and Kiekebich is my project.
Kiekebich is not a conventional bakery. More than a place where bread is made and sold, it’s a tool to transmit my own vision of breadmaking, an opportunity to teach traditional skills and to share my passion for good bread.
In 2014, I discovered a 13th century watermill in Sint-Gertrudis-Pede (Dilbeek, next to Brussels). I got to know the people and fell in love with the traditional process of milling and baking bread in a wood-fired oven. I decided to get a « master miller » degree and started volunteering at the Pedemolen (still do) to learn and transmit everything about flour milling and baking in a wood-fired oven.
In 2015, I left my career in the music business and went all in for my passion. I started working for like-minded bakers to learn all about traditional breadmaking and baking techniques.
Slowly the itch to start proposing my own interpretation of baking good, healthy, nourishing and fair bread for the people around me became irresistible.
That’s how Kiekebich was born.
Kiekebich's professions and practices
It comes from a local farmer
I use organic flours, I use special flour
The other ingredients used are : multiples
My ingredients come from a local farmer, My ingredients come from EU suppliers
Organic ingredients, local ingredients (less than 150 miles), products from a certified production source, handmade ingredients
I use natural yeast, I use baker's yeast, I use a pre-fermentation process
Electric oven
Kiekebich c'est le projet de Tom De Vuyst, artisan boulanger et meunier bruxellois. Il propose du pain artisanal (principalement au levain) à base de farines bio et locales moulues dans des moulins artisanaux. Tous les ingrédients utilisés sont des produits naturels, bio, de la meilleure qualité, et locaux dans la mesure du possible.