Maison Dandoy Rue au Beurre is a bakery in Brussels.
Maison Dandoy on Rue au Beurre in Brussels is the family's 1858 flagship beside the Grand Place. Philippe Dandoy moved the bakery here from Marche aux Herbes; the shop counter still sells the original speculoos.
Address: Rue au Beurre 31, 1000 Brussels
Boulangerie Charli in Brussels' Sainte-Catherine has run since 2009 under Charles Reboulet. Organic flour, no additives, long-fermented sourdough; the glass partition lets you watch the bakers shape loaves.
Worth the queue: Fig and walnut sourdough
Boulengier in Brussels' Saint-Gilles has been baking 24-hour-fermented sourdough on Avenue Jean Volders since 2018, founded by Marc Paeps and Christopher Moloughney. Long-rise organic breads, viennoiseries and pastries; closed Monday.
Worth the queue: Pain de campagne
Wittamer in Brussels has held the Sablon corner since 1910. The family patisserie supplies the Belgian royal house, with a tea room at number 6 and the original counter at number 12.
Worth the queue: Royal de chocolat
Frederic Blondeel in Brussels' Sainte-Catherine roasts single-origin cocoa in his Quai aux Briques workshop. The patisserie counter runs alongside the chocolate; coffee is roasted in the same shop.
Worth the queue: Single-origin praline boxes
Renard Bakery in Brussels' Ixelles has been running on Place Fernand Cocq since 2015 under Laurent and Sophie. Sourdough breads, viennoiseries, cakes and seasonal tarts; the counter opens at 07:00 on weekdays.
Worth the queue: Country sourdough loaf
Yasushi Sasaki in Brussels' Woluwe-Saint-Pierre runs Japanese-French patisserie in the Chant d'Oiseau quarter since 2007. Yuzu, matcha and grapefruit work into a French canon of millefeuille and entremets.
Worth the queue: Yuzu millefeuille
