A Belgian enriched brioche loaf studded with raisins, sliced thick and eaten with butter at breakfast or with an afternoon coffee. Sugar-pearl versions exist too.
The word goes back to 1257, when cremmiche was used at an abbey in Nivelles as a measure for flour or bread. Cramique itself appears in Brussels in 1831. It is Belgian by origin and standard across the Nord and Luxembourg, sold by every serious bakery in Lille and eaten at breakfast or as a four o'clock snack. Toasted, it also turns up beside foie gras. Lille bakeries make it both plain with raisins and in a sugar-pearl version called cramique au sucre.
A gourmet tour of 6 spots to discover Lille! Enjoy small portions from Vieux Lille's best savory and sweet spots. Fun facts and good vibes with our fantastic guides!
A guided zythological walk that will take you from specialized bars and wine merchants to micro-breweries to discover the know-how and the brewing revival that is shak...