SMORBRØD is a bakery in Zuidstationstraat, Ghent.
SMORBRØD brings a Scandinavian open-sandwich sensibility to Ghent: sourdough baked on premises, served with pickled fish, house butter and seasonal toppings.
Must 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.
Address: Iepenstraat 78, 9000 Gent, Ghent
Pastry chef and chocolatier Joost Arijs opened this specialist sourdough bakery in 2022, with slow-fermented wheat, rye and multigrain loaves.
Order: Country sourdough loaf: 24-hour fermentation, open crumb, caramelised crust.
Tip: Open Tuesday to Saturday 08:00 to 18:00; the croissants are best in the first two hours of opening.
Joost Arijs won best patisserie in Belgium from Gault and Millau: the showcase holds intricate tarts, entremets and seasonal pralines year-round.
Order: Praline selection box: six to eight seasonal pralines with unusual flavour pairings that change regularly.
Tip: A few doors down from The Bakery, both run by Arijs. Do both in one visit on a Tuesday morning.
The Bakeshop in Ghent specialises in American-style baked goods: oversized chocolate chip cookies, cinnamon rolls, brownies and layer cakes to go.
Order: Chocolate chip cookie: thick, chewy centre, crisp edge, pulled from the oven every two hours.
Tip: Sells out early on weekends; the brownie range is the most consistent item in the display.
Peaberry sits at the foot of Sint-Baafskathedraal and combines vegan-friendly pastries with specialty coffee. The bread rolls, scones and salads alongside.
Order: Vegan scone with raspberry jam: plant-based but properly flaky, one of the better vegan pastries in Ghent.
Tip: Primarily take-away; the outdoor benches near the cathedral are the natural seat.
Himschoot has been baking at the Groentenmarkt since 1880, making it the oldest bakery in Ghent. The original stone-oven recipes produce koeken, sugar bread.
Order: Suikerbrood (sugar bread): a sweet enriched loaf studded with pearl sugar, eaten at room temperature.
Tip: Arrive by 08:00 for the warmest bread and the shortest queue. The Dok Noord branch opens later.
The Dok Noord branch of Ghent's oldest bakery brings Himschoot's 1880 recipes into a contemporary warehouse space at the revived port. Morning buns, seeded.
Order: Rozijnenbrood (raisin bread): the house enriched loaf with plump raisins baked into the dough.
Tip: Shares the Dok Noord complex with WAY Coffee Roasters; the coffee-and-pastry pairing is the obvious move.
Pastry chef and chocolatier Joost Arijs opened this specialist sourdough bakery in 2022, with slow-fermented wheat, rye and multigrain loaves.
Order: Country sourdough loaf: 24-hour fermentation, open crumb, caramelised crust.
Tip: Open Tuesday to Saturday 08:00 to 18:00; the croissants are best in the first two hours of opening.
Joost Arijs won best patisserie in Belgium from Gault and Millau: the showcase holds intricate tarts, entremets and seasonal pralines year-round.
Order: Praline selection box: six to eight seasonal pralines with unusual flavour pairings that change regularly.
Tip: A few doors down from The Bakery, both run by Arijs. Do both in one visit on a Tuesday morning.
