I have a passion for healthier baking, I have been baking all my life. In recent years, I increasingly left out the butter, eggs and refined sugars and started experimenting with gluten-free bakes, without refined sugars. Definitely inspired by Laura from Madam Bakster in Ghent, and Annelies from Tartelies in Antwerp. And of course Charlotte Van Loo with her great book: Echt leven door echt eten.

I choose organic raw materials because they are tastier and also because respect for the environment is a core value in organic food. No colourings, aromas or flavourings in your food and a fair price for farmers and growers.

I choose sustainability by working with biodegradable packaging. And I only work on order to avoid wasting food. I make business cards from recycled cardboard or paper with a natural rubber stamp. I also compost, recycle and upcycle as much as I can.

I choose local Belgian products as much as possible to keep my ecological footprint as small as possible. And why bring raw materials from far away, when we have such beautiful products here?

Ik kies voor plantaardige recepten omdat dat beter is voor mens en dier, voor natuur en milieu, voor lijf en leden.

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