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INSIDER PICKS IN LES MAROLLESBY MANON
Manon and her partner Alexis run Pinpin, a small artisan bakery in the Marolles. “Producing the essentials: a few different breads, baguettes, focaccia, and some viennoiseries. If you pass by, you’ll likely be greeted with a big smile—and a chat.” (And yes, a big smile.)
With that, they immediately emphasize both their close connection with customers and a clear, focused product range. A small, consistent selection is complemented by occasional specials, such as sourdough with citron & pecans or pear & pickled red cabbage.
→ @pinpin.bxl
→ PinPin - Blaesstraat 152
“I strongly believe you can’t make anything good if you’re not picky about your raw materials—no matter how good a baker you are. When I opened the bakery, I really focused on sourcing the best ingredients I possibly could, and we’ve worked with that mindset ever since. Our flours are sourced in Belgium from two farmers who grow ancient grain varieties using sustainable farming practices. Milk, eggs, butter, come from a cooperative.For some of our specials, we work with a social association operating in the Marolles. They collect food waste from across the city and sell it at a very low price to their beneficiaries.”
“I’m a huge fan of our spelt bread, topped with butter and a pinch of salt. I could eat it all day, every day. But apparently, you’re supposed to have some greens too.”
“I’m not big on trends, but I do see a clear shift towards healthier ways of living. People are actively searching for better options, and sourdough—because of its long fermentation—has come to be seen as easier to digest and more nutritious than yeast-based bread. There’s also growing interest in low-gluten products for gut sensitivity, or in organic flours.We get a lot of questions from customers about what they’re about to eat, and we do our best to answer them based on years of experience and research. But hey—we’re bakers, not doctors or food scientists.I make bread the way I make it, with the flours I choose, because that’s simply how I like it. I have my own standards for what I eat, and I wouldn’t sell anything I wouldn’t eat myself. And I trust my producers—the care they put into their cereals, milk, butter, chocolate… you can taste it.”
“The viennoiseries are said to be buttery—very buttery. A special mention for the pain au chocolat we make with 70% cocoa from Frederic Blondeel. It tastes like heaven when it’s just out of the oven.”
There are a lot of options around. I love having a drink on the sunny terrace at Le Marseillais. I also regularly have a meal at Le Chaff—the cuisine is seasonal, made with well-sourced ingredients and is really tasty. I still dream about the caramel cake I had at Lucifer Lives (I’m not sure they still make it, though). And of course, I love an affogato in the sun at Coudboul. 😉
→ Le Marseillais du jeu de balle - Blaesstraat 163
→ chaff - Vossenplein 21/22
→ lucifer lives - Hoogstraat 120
→ coudboul - Vossenplein 6
“I love the Marolles. People are kind, not in a rush, and welcoming. During the week, time almost feels stuck, as if we’re not really part of the city. There’s a wide mix of people, from different cultures and social backgrounds, and yet it feels like everything coexists quite well. On weekends, it’s a different story: the streets are crowded, the terraces are full. It becomes a very lively area—Brussels residents from all over the city hunting for that one vintage piece they don’t yet own, and tourists wandering around.”
Unfortunately, over the past few years, many old shops have closed, making way for renewal but also for gentrification, of which I guess we are part. Prices have gone up a lot, partly due to new landlords, and it’s becoming difficult for long-time residents to stay. On the surface, the Marolles is a beautiful place to be, but it’s also one of the poorest areas of the city—and that’s something we tend to forget.”