The enormous success of a Woluwe pastry: “It was total madness”

Behind the sign, we find Matine, known in the neighborhood as the manager of the coffee roasting workshop, “L’Artisanal”, formerly run by his parents. “Hence the name Fiston,” says the manager. “I said to myself: why not make the little biscuits served with coffee myself. And I discovered baking. It became a hobby.” After training, the roaster put on the pastry apron for good and was able, through the municipality, to install his ovens a stone’s throw from his first workshop.

Savory pastries too

In the display, we find pains aux chocolats and croissants… but of a size significantly larger than the store-bought ones. Allow €3.20 for pain au chocolat.

Alongside the “classics”, more daring products. Like the “signature croissant” with touches of coffee. “When you eat it, you should feel like you’ve dipped the croissant in a cappuccino.”

Every month, five products “specials” are offered, with two savory ones in particular. “In Brussels, it’s still rare to find savory pastries.”notes Matine. Thus, currently, we find in particular a twist with pumpkin seeds, butternut and feta, as well as a “danish chestnuts pumpkin mushrooms”.

The store is open from Wednesday to Sunday morning. “In the near future“, a tasting room will open at the back of the store.