Kleinblatt is a bakery in Diamantwijk, Antwerp.
Kleinblatt in Antwerp is the city's largest kosher bakery, in the diamond district on Provinciestraat. The Hasidic-community staple bakes challah, bagels, sesame bread.
Tip: Closed Saturday for Shabbat. Friday afternoon is the busiest sitting for pre-Shabbat challah pickup.
Address: Provinciestraat 206, 2018 Antwerp
DelRey in Antwerp on Appelmansstraat is a family-owned chocolatier and patisserie since before World War II. The case runs across handmade pralines and pastries.
Tip: The chocolate-shell Antwerpse handjes box is the canonical Antwerp souvenir.
Worth the queue: Antwerpse handjes in chocolate
Barnini in Antwerp on Oudevaartplaats bakes New York-style bagels through the morning. The smoked-salmon and cream-cheese bagel is the signature build.
Tip: Closed Sunday. The bagels finish around 14:00; arrive before lunch for full lineup.
Worth the queue: Smoked-salmon bagel
Philip's Biscuits in Antwerp bakes the city's official biscuit on Korte Gasthuisstraat. The recipe traces to Jos Hakker's 1934 tribute to the Brabo legend.
Tip: The chocolate-coated version is the better gift for travel; the plain butter cookies are best eaten the day of purchase.
Worth the queue: Antwerpse handjes with sliced almonds
DelRey in Antwerp on Appelmansstraat is a family-owned chocolatier and patisserie since before World War II. The case runs across handmade pralines and pastries.
Tip: The chocolate-shell Antwerpse handjes box is the canonical Antwerp souvenir.
Worth the queue: Antwerpse handjes in chocolate
Bakkerij Goossens in Antwerp has worked the same Renaissance house with stepped gable since 1884. The roggeverdommeke rye-raisin loaf is the canonical bake.
Tip: Lines start before 09:00 on Saturday. Arrive early for first pick of the brioches.
Worth the queue: Roggeverdommeke rye-raisin bread
The Bakery in Antwerp sits inside the De Koninck brewery complex on Boomgaardstraat. Chef-baker Kenney Van Hoorick runs the kitchen in an 1833 classified building.
Tip: Bread sells out by midday on weekends. Pair a coffee with a fresh croissant in the brewery courtyard.
Worth the queue: House sourdough loaves
Bürr Bakehouse in Antwerp on Brederodestraat ferments sourdough for 72 hours and runs a small cafe counter. The Het Zuid bakery sources flour from local mills.
Tip: Bread goes by midday on weekends. The pastries fill in second.
Worth the queue: Slow-fermented sourdough boule
