{"id":1699,"date":"2024-09-05T11:51:37","date_gmt":"2024-09-05T09:51:37","guid":{"rendered":"https:\/\/www.moulin-astreia.com\/a-bon-vi-pan-boulangerie-belgique-moulin-meules-astreia\/"},"modified":"2024-09-17T13:56:46","modified_gmt":"2024-09-17T11:56:46","slug":"a-bon-vi-pan-bakery-in-belgium-and-moulin-astreia","status":"publish","type":"post","link":"https:\/\/www.moulin-astreia.com\/en\/a-bon-vi-pan-bakery-in-belgium-and-moulin-astreia\/","title":{"rendered":"“A bon v\u00ee pan” bakery in Belgium and Moulin Astr\u00e9\u00efa"},"content":{"rendered":"\n

On a daily basis, we take the time to follow what our customers are becoming and we wanted to move up a gear by highlighting what they have become, what motivates them and what enables them to feel consistent with their project and their mission.<\/p>\n\n\n\n

We are starting our web series with \u2018A bon v\u00ee Pan\u2019, located in the commune of Gouvy in the Belgian Hautes Ardennes.<\/p>\n\n\n\n

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A bon v\u00ee Pan – Bakery equipped with an Astr\u00e9\u00efa Grinding Mill<\/figcaption><\/figure>\n\n\n\n

A bon v\u00ee pan\u2019 bakery in Belgium<\/h2>\n\n\n\n

When you ask Monsieur Husquet to sum up his vision of the bakery, the answer is quick and concise:<\/p>\n\n\n\n

\u2018We’ve been working with stone-ground flours since the beginning. We bake in a Lopis wood-fired oven. We don’t use any additives or bread improvers. We bake with rye sourdough. Everything is made on site.<\/p>\n\n\n\n

This project is obviously followed by the same philosophy for the pastries, which contain no colourings or flavourings. De plus, le sirop de glucose est banni car ils pr\u00e9f\u00e8rent, \u00e0 juste titre, travailler avec du miel.<\/p>\n\n\n\n

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How do you go from baking to making flour on site?<\/h2>\n\n\n\n

S\u00e9bastien is currently retraining for a new career. The idea of making their own flour was there from the start. However, before making flour, the priority was to master the art of baking. The important thing was to master everything, one by one.<\/p>\n\n\n\n

Then, little by little, expertise, experience and skill came into play\u2026 With the ever-present concern<\/p>\n\n\n\n

to know what we’re eating, the mill allows them to master another link in the chain.<\/p>\n\n\n\n

But that’s not all\u2026<\/p>\n\n\n\n

Another aspect is the freshness of the flour. The mill enables the flour to be produced according to the needs of the bakery, on a made-to-order basis. This limits the proliferation of insects such as weevils and tribolium in the flour.<\/p>\n\n\n\n

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A bon v\u00ee Pan – Bakery – From flour to bread<\/figcaption><\/figure>\n\n\n\n

How did you choose your mill?<\/h2>\n\n\n\n

\u2018After several searches on the net, I discovered the Astri\u00e9 type mills. The practicality of the technology was very interesting. The fact that you don’t have to iron the flour in the mill and its high extraction rate made all the difference.<\/p>\n\n\n\n

Astr\u00e9\u00efa stood out from the others thanks to its professionalism and craftsmanship. The team listened to my project and was relatively responsive.<\/p>\n\n\n\n

How do you source the cereals you need to feed the mill?<\/h2>\n\n\n\n

\u2018Having your own mill also means you can work locally. I know which fields my raw materials come from. We work with two local organic farmers.<\/p>\n\n\n\n

They supply us with :<\/p>\n\n\n\n