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Bread, Glorious, Fresh Bread

By alison - October 20, 2005 (Updated: November 30, 2014)

I wake up with a start and look at the clock. It’s 3am. I must have a slice of bread with peanut butter.

There is no bread in the house and there are no 24 hour supermarkets here. But I don’t despair; I can go to the vending machine around the corner.

That’s right, a bread vending machine. They are all over my neighborhood, as well as the rest of the country. They are stocked by the local bakery with fresh loaves each day, so you never have to miss your favorite sandwich snack.

You see, Belgians love bread. No-carb diets just wouldn’t be a hit in this country.

On Sunday mornings we, like everyone else in our town, make a pilgrimage. But we aren’t going to church; we’re going to De Broodmolen, our local bakery.

If I get there early enough, I can have my favorite 10 grain bread, butter croissants, baguette and appleflaps.

If I want to be totally decadent, I could indulge in the sinful looking cakes, tarts covered in fresh fruit or chocolates of all shapes and sizes, in any flavor imaginable.

There is a local bakery, just like mine, in even the smallest towns, all over the country.

Not so in my Canadian home town. Truly fresh bread required a trek of many miles and the prices could stop your heart. Once I had a taste of the good life though, I couldn’t go back to processed white bread in a bag.

I remember commenting to a Canadian co-worker that I bought fresh baked bread and it usually only lasted for 2 or 3 days before it gained hockey puck-like consistency.

She was appalled. Her Wonderbread lasted at least two weeks in her bread box. She wouldn’t dream of wasting that kind of money on bread …

But Belgians are passionate about bread and things to put on it.

I was astonished to see an entire supermarket aisle dedicated to things to spread on bread.

You can find a huge range of pre-mixed sandwich spreads; tuna, salmon, shrimp, egg, chicken and ham salads in the refrigerator aisle. Then you have jams and chutneys; soft spreadable cheeses.

And don’t forget the dessert sandwich spreads in chocolate and hazelnut that seem so wrong to me, but are loved by Belgian children and adults alike.

Lunch at a café almost always involves a sandwich.

While the larger sub-like sandwiches are acceptable to pick up and eat with your hands, you will get dirty looks if you pick up the smaller toasted sandwiches like the Croque Monsieur (a toasted ham and cheese to North Americans). These require the use of a fork and knife in polite Belgian society.

When I think about what was in my Canadian processed bread, I shudder.

Yes, maybe all of this carb consumption isn’t helping my waistline. But at least I can pronounce all of the ingredients in my Belgian bread (well, I can pronounce them in English anyway …).

Besides, my five minute walk to the bakery every few days will help burn off a few calories. And on that note, pass me another butter croissant …

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Alison

Alison

Big Cheese at CheeseWeb
Alison Cornford-Matheson is a Canadian freelance writer and travel photographer and the founder of Cheeseweb.eu. She is the author of The Foodie Guide to Brussels: Local Tips for Restaurants, Shops, Hotels, and Activities. Alison landed in Belgium in 2005 and, over the years, has become passionate about slow and sustainable travel, in Europe and beyond. She loves to discover hidden gems - be they museums, shops, restaurants, castles, gardens or landscapes, and share them through her words and photos. She is currently slow travelling through Europe in an RV, with her husband, Andrew, and two well-travelled cats. You can also follow her work on Google+
Alison
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5 comments

  1. Comment by Jay

    Jay October 20, 2005 at 14:33

    Bread IS good.

  2. Comment by Americana

    Americana October 21, 2005 at 05:15

    Wrong. This is the exact same word that I would use to describe chocolate spread. Yet, another word is needed for the Dutch with their chocolate sprinkle sandwiches. Confusing maybe?
    The fact that the food store carries like 3 different varieties of choclate sprinkles (for sandwiches, not ice cream), and I can’t find bread crumbs… baffles me.

  3. Comment by Di

    Di October 20, 2005 at 22:13

    Sundays … yummmmmmmm, Gert introduced me to Sunday breakfasts in Belgium. We have Pistolets, with salami or black cherry jam, followed by a chocolate and custard pastry … washed down with a nice Earl Grey.
    Like you, it frightens me to think about what made my bread last so long in the past.

  4. Comment by Andreea

    Andreea October 20, 2005 at 22:56

    Loved the article. Bread is an art in Belgium. More difficult is to stop myself from buying a croissant (almonds ones are my fav) every day. B’c every day (!!!) when I walk to work I have to avoid my local baker – and it’s temptation staring back at me.
    But that’s what weekends are for: indulgence!
    Andreea.

  5. Comment by MICHNOONIE

    MICHNOONIE November 8, 2005 at 20:09

    bread – yummmm – used to live in everberg – for 18 years
    re the dutch chocolate sprinkles (hagel) i knwo its supposed to be for bread – but have u tried it on plain yoghurt? GORGEOUS!!!

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