Yasushi Sasaki Patisserie is a bakery in Brussels.
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.
Address: Avenue des Franciscains 10, 1150 Woluwe-Saint-Pierre, Brussels
Gaufres and Waffles in the Galerie du Roi is the Brussels waffle counter built around recipes by double Michelin-starred Yves Mattagne, both sweet (chocolate, fruit) and savoury (steak tartare, lobster, salmon) on pearl-sugar irons.
Worth the queue: Mattagne sweet waffle
Maison Dandoy in Brussels has been baking speculoos since Jean-Baptiste Dandoy opened in 1829. The Rue Charles Buls tea room serves Brussels and Liège waffles from the upstairs counter.
Worth the queue: Gaufre de Bruxelles with whipped cream
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.
Worth the queue: Original speculoos biscuit
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
