Blé et Tradition in Munster is known for its artisanal baking and use of ancient, non-hybrid wheat grown through sustainable farming. Baker Nicolas Reinbold sources flour from trusted local mills and creates high-quality traditional baguettes, viennoiserie, and seasonal treats. The bakery is praised for its rich flavors, expert craftsmanship, and friendly service.
BiZköt, founded in 2018 by baker Laurent Sanchez in Colmar, is known for its organic, artisanal breads and pastries made with stone-milled flour and natural sourdough. The bakery also offers fresh meals and brunch in its bright bistro area. In 2019, Bizköt was a semi-finalist in the Grand Est region on the TV show La Meilleure Boulangerie de France, highlighting its reputation for quality and creativity.
Au Petit Schlitteur is a cozy artisanal bakery in Muhlbach-sur-Munster, in the Vosges. Founded by Nicolas Kaestlé, it’s known for its traditional Alsatian pastries and warm atmosphere. The bakery has won several awards, including Best Galette des Rois in the Grand Est (2018) and the Croissant d’Or (2022). It also holds the “Boulanger de France” label for baking excellence.
Pompernikkel is a bakery from The Hague that makes sourdough bread and viennoiseries. They use flour that is milled in the Roos mill (Molen de Roos).
Bartine is a popular Dutch bakery located in The Hague. The shop was really crowded, because it was a Saturday. I saw beautiful focaccias behind the display case and many other delicious treats. You can sit at a table and enjoy a drink with a sandwich or a pastry. Next to the shop, they were busy baking these goodies — through a large window, you can watch and enjoy the process.
Brood van Bro is a lovely shop in The Hague where you can enjoy your pastry both inside and outside, with a view into the bakery where you can watch them sliding loaves into the oven.
At this bakery, we had a Danish strawberry pastry made with croissant dough and Les Culs Terreux (a sourdough bread).