The name Vlaamsch Broodhuys provides a clue that Dimitri hails from Zeelandic Flanders. Here, he was introduced to the baking trade at an early age and was fascinated as a boy by what you could do with just water, flour and salt. Later, he developed the ambition to become a master chef. His studies and his early work experience took him into the most prestigious kitchens of the Netherlands, Belgium and France. With the experience he gained, he returned to the roots of his culinary passion: Bread. Not the bread that was widely available in the Netherlands at that time, because that left much to be desired. Real bread that does not fall apart when you butter it. Bread that has aroma and flavour, bread you come home for, with a coarse crust that you need fangs to devour. He wanted to re-educate people, but that was too large a task to undertake alone..
As luck would have it, he married a woman who shares his vision. Dimitri and Diante decided to put their shoulders to the wheel together. They had all the ingredients they needed, the Vlaamsch Broodhuys was born.
Today we want to celebrate 20 years of Vlaamsch Broodhuys as fine bread brings people together and we are happy doing just that.