Mélissa Aussems and Stijn Thijs, a young, driven, bilingual couple from Voeren, find the ‘equilibre’ and balance between the three regions (Flanders, Wallonia and the Netherlands). This harmony is carried through into flavours, textures and combinations. Less sugar in the pastries, vlaaien for local lovers, French patisserie and viennoiserie for the curious Dutch and robust natural bread for the rather French-speaking consumer.
Kiss Me
Violetta
Hazelnut Tonka cake
MÉLISSA AUSSEMS (°1990) set aside her training as an educator to study bakery at IFAPME and Syntra Flanders. After graduating, she specialised even further in ice cream making. Nice to give customers clear advice with expert knowledge.
Like many, STIJN THIJS (°1994) was educated at Ter Groene Poorte in Bruges. He did internships at Espero in Oostduinkerke, with Stephan Destrooper and a holiday job at Wittamer in Brussels, where he was able to work with chef Christophe Roesems. With another diversions via Au Pavé du Roi in France with a Relais Desserts member, Yannick Labbé, that can be considered a solid foundation. ‘Work rhythm, organisation and insight are not something you learn at school, which is why internships at different workplaces are a must.’‘A classical education is at the root of everything,’ says Stijn. 'Today, many auxiliary materials are offered, which can bring some relief for the acute shortage of personnel. Investing in technology and materials is a better solution for which you don't have to make any concessions. You don't have to be half an industrialist to take the plunge into automation! Making your own praline or caramel and cooking jam weighs less on the cost price, which is equally true for chocolate decorations.'
Who says Limburg, says ‘vlaaien’. From a Limburg baker, they learned the tricks of this, soon to be protected, regional speciality.
Inspiration comes largely from Paris, an inexhaustible source of creations and concepts. Like the trend of American cookies, cheesecake, the vanilla flan and the revaluation of the better dough bread. 'Together with “Le Moulin du Val-Dieu”, a local mill, we have developed an alternative, low gluten chickpea wheat mix. With this, we manufacture our signature bread ‘La Belle Equilibrium’.'