Belgian speculoos is a spiced shortcrust biscuit with cinnamon, cardamom, cloves, ginger and dark brown sugar: crispier than the Dutch version, carved from wooden moulds at Ghent bakeries.
Where to eat it: 2 restaurants across 1 city.
Speculoos is the spiced biscuit of the Low Countries, with roots in the 5th December Sinterklaas tradition when biscuits shaped as bishops, windmills and animals were given to children. The Belgian version, produced industrially by Lotus since 1932, is flatter and spicier than the Dutch speculaas. Artisan versions at Ghent's Patisserie Joost Arijs use hand-carved wooden moulds and a house spice blend with higher cinnamon and cardamom ratios. The biscuit is at its peak around Christmas but sold year-round.
Common allergens: Gluten, Dairy, Egg
Tip from the editors. The biscuits firm up considerably on cooling; take them out while they still flex slightly in the centre.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
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.
Ghent's oldest bakery since 1880: suikerbrood, koeken and morning buns for under €3 each, eaten standing in the Groentenmarkt near the Gravensteen.
Order: Suikerbrood (sugar bread): the pearl-sugar enriched loaf, warmest and cheapest near the Gravensteen walls.
Tip: Arrive by 08:00 for the warmest bread; the Dok Noord branch opens later and has slightly shorter queues.
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