Baba Jacquet is a bakery in Zuidstationstraat, Ghent.
Baba Jacquet is a 30-year-old family bakery reinvented as a brunch bar: the gentse bolus (caramel spiral bun) is the best version in the city today.
Must order: Gentse bolus: the city's sticky caramel spiral bun in its most authentic current form.
Tip: Closed Tuesdays; open all weekend from 08:00 with a sunny terrace that fills fast.
Address: Vlaanderenstraat 118, 9000 Gent, Ghent
Pain Perdu bakes wood-fired sourdough daily and serves it as tartines, sandwiches and toast across its full breakfast and lunch menu. The large rear garden.
Order: Sourdough tartine: house bread spread with local butter and seasonal market toppings.
Tip: The garden fills fast on sunny weekend mornings; the bread sells out by early afternoon. Arrive before 10:00.
Madam Bakster bakes using only natural sweeteners: oats, nuts and dates replace refined sugar across croissants, brownies and the full pastry range.
Order: Banana bread slice with hazelnut cream: dense, moist and naturally sweet.
Tip: Open Thursday to Sunday only; the weekend brunch queue suggests booking ahead.
SMORBRØD brings a Scandinavian open-sandwich sensibility to Ghent: sourdough baked on premises, served with pickled fish, house butter and seasonal toppings.
Order: Smørbrød with smoked salmon and dill cream: dark rye bread, cured fish and a properly acidic dressing.
Tip: A newer arrival in the Zuid area; check their Instagram for the week's bread types before visiting.
Marijn Coertjens opened his patisserie at the foot of the Gravensteen in 2016. The pralines are built on unusual flavour combinations; the seasonal pastry.
Order: Seasonal praline gift box: six pieces, flavours announced weekly on Instagram, always unexpected.
Tip: Near the Gravensteen; pair a shop visit with a castle tour and a Patershol dinner.
Pain Perdu bakes wood-fired sourdough daily and serves it as tartines, sandwiches and toast across its full breakfast and lunch menu. The large rear garden.
Order: Sourdough tartine: house bread spread with local butter and seasonal market toppings.
Tip: The garden fills fast on sunny weekend mornings; the bread sells out by early afternoon. Arrive before 10:00.
Le Pain Quotidien's Ghent location near the Korenmarkt serves organic bread, home-baked croissants and a reliable vegan range throughout the week.
Order: Tartine with almond butter and jam: the house bread toasted and spread at the communal table.
Tip: The Kalandeberg location is around the corner from Korenlei; combine with the waterfront walk.
Pain and Compagnie bakes French-influenced loaves and sells them alongside croissants, mini tarts and savoury quiches at its Kalandeberg cafe.
Order: Mini lemon tart: sharp pastry cream in a crisp shell, the most popular single item in the case.
Tip: Two minute walk from the Korenlei; an excellent midmorning pastry stop between waterfront and Gravensteen.
Madam Bakster bakes using only natural sweeteners: oats, nuts and dates replace refined sugar across croissants, brownies and the full pastry range.
Order: Banana bread slice with hazelnut cream: dense, moist and naturally sweet.
Tip: Open Thursday to Sunday only; the weekend brunch queue suggests booking ahead.
SMORBRØD brings a Scandinavian open-sandwich sensibility to Ghent: sourdough baked on premises, served with pickled fish, house butter and seasonal toppings.
Order: Smørbrød with smoked salmon and dill cream: dark rye bread, cured fish and a properly acidic dressing.
Tip: A newer arrival in the Zuid area; check their Instagram for the week's bread types before visiting.
