I came across the Broodbroeders thanks to a gentleman who I follow on Twitter – Dries Allaert who happened to mention about a new bread shop opening near Mechelen train station (Stationstraat 11 to be precise).  Time passed by and it wasn’t until February 2016 that I stumbled upon them by riding past their beautifully designed Bakery that I had to do a doubletake!   Located primarily in a street with flats and appartments, you don’t expect to see a glass frontage with beautifully crafted bread sat out on a trolley outside.   So, curiosity took the better of me and I ventured in.  And it was indeed the place that Dries had mentioned via a tweet months back.

Well, after speaking with the two Broodbroeders – Johan and Steven I wanted to learn more and of course – taste more. So a loaf of bread soon jumped into my bag and came home with me.   The rest is history, though is it?  Johan and Steven first met when their children were attending the same school and over time have become very good friends.  With qualifications of Baker and Psychologist between them, the spirited pair decided to forge their love for baking bread that not only they want to eat but others too.

In November 2015 they took the step and opened up their permanent base located at No 11 Stationstraat. Located on the outer ringroad of Mechelen, opposite the various office blocks they are in a handy location.  They are not the traditional Bakkerij where you can ponder over the pastries, but instead be inspired by quality bread.  Their specialism is Sourdough bread.  Sourdough traditionally conjures up thoughts of bread being somewhat sour, dense and a weapon you could knock someone out with if thrown at them. Contrary to popular belief Broodbroeders bread is indeed not.  The bread is fuller, not dense, but it does have a light texture.  I find it is contentment in a single slice = okay this may sound a little cliche, yet I have found since eating their bread I do not bloat up like a balloon afterwards. It is also nice to know that it is not full of multiple additions of “stuff” either.  They source most of the flour in St Joris-Weert and use Mechelen leaven that is around 8 years old (yes it does get rejuvenated).  And the flour and also the grains used are kept to minimum travel – so they are leaning towards the ethos of Slow Food.

Their business model is very interesting, you can purchase the bread directly from them as and when or you can take out a subscription method. Somehow taking out a subscription I feel more part of business which I have signed up too. Adding to the fact that I am child in a Sourdough bread shop waiting to see what wonderful surprise loaf greets me on my subscribed days.

Bread loaves are available in 700gm and 1kg sizes and you can order your subscription as to how often you require the bread.  Whether it is once a week or 5 times a week, they have a price outline for each – and you can even sign up 6 months in advance.  For further information see the link as to how you can sign up for your subscription or abonnement.

Open Tuesday to Saturday, they provide a varied selection of breads – Full rye, Oat, Linseed, Sesame, French stick, Spelt, Pumpkin along with Cinnamon balls and Chocolate balls (just to name a few).  I will say that my favourites are Licht Rogge, Volspelt and the Haver.  You can also request for the bread to be sliced or left whole.   Their Cinnamon buns remind me of the English Hot Cross bun without the cross on top.  Freshly baked or frozen and then toasted – these buns retain their full flavour and deliver a mighty punch!   For something sweet their Rozijnenbrood is extra tasty and is succulently moist inside. This is not available for pre-sliced.  Perhaps the real reason is cutting it in door-stop size – as it is the best way to eat it (whether topped with freshly mashed avocado, butter or almond paste).

Broodbroeders have also begun to introduce their line of biscuits – Haver (Oatmeal), Biscotti, Chocolate chip, Chocolate and orange zest and Lemon and Poppyseed.  These can be bought directly from Broodbroeders from as little as 10grams to 1kg. Prices vary depending on the type of biscuit, but are reasonably priced.  A favourite is the Haver biscusit but also the Lemon and Poppyseed have received double thumbs up.

I sincerely wish Broodbroeders great success with their business and I hope local people are receptive to their different style of bread and signing up for a subscription.  They do also offer alternative collection points in and around Mechelen if you cannot make it to Stationstraat.

Keep an eye out at Sister Bean  as they serve the bread with Sister Bean’s soups and biscuits sometimes are served with tea and coffee.  If you are a fan of Spanish Sava in Mechelen they provide a collection point for the bread and also serves Broodbroeders biscuits with their tea and coffees.

For further information please visit:
Facebook page – https://www.facebook.com/Broodbroeders-448450941946142/?fref=ts
Website – http://www.broodbroeders.be/
Email: info@broodbroeders.be

Address is:
Bread Brothers
Stationsstraat 11
2800 Mechelen
0472 64 09 08