Pieter De Volder & Maxim Steijvers

Now ZOUT is being added, the section run by Maxim Steijvers. He learned to bake during his training in Bruges and then started working in his basement. His micro-bakery quickly became successful, with people constantly ringing the doorbell to taste his special sourdough breads. After several years at ZUUT, he is realizing his dream of owning a real sourdough bakery with a daily selection of breads, baguettes, and pastries. "A good loaf of bread has a nice, caramelized crust that isn't too thick and a moist, soft crumb due to the slow fermentation process. It is a healthy, nutritious product without additives. I work with sourdough, although I don't really like that word. I try to make bread that is not sour, but fruity and even floral. You can achieve that with sourdough, too. It's all about how you feed and care for this living organism." Pieter didn't follow a traditional path, either. He took a cooking course at night school and accidentally ended up in the dessert section of his first restaurant kitchen. His plan was to move on to the hot kitchen as quickly as possible, but he unexpectedly fell in love with the dessert section. "The chef had been a pastry chef himself at the iconic three-star restaurant De Karmeliet. He ignited my love for pastry."  

The THEOREO

Pieter's creations are straightforward. "I don't like fuss." Every element in a pastry is carefully considered. “I’m more likely to leave something out than add an extra layer of flavor. I love light pastries with a salty touch because it balances the sweetness and makes you want another bite. My pastries are personal; many cakes have a story behind them. For example, I made THEOREO for my son Theo's fourth birthday. It's a twist on an Oreo, his favorite cookie. My version is made with mascarpone, vanilla, and chocolate from Madagascar beans." 

Having ZUUT and ZOUT come together in one location gives them both a lot of energy. "We work according to the same artisanal philosophy and use top-quality products. In practice, however, it's very different. Chocolate and pastries require precision; everything is weighed and measured. Sourdough bread, on the other hand, is unpredictable and always different. You have to adapt your recipes every day to the weather, the flour, or the sourdough itself."