In more than 150 varied recipes, master baker Stefan Elias guides both beginners and experienced bakers to a feast of delicious pastries, breads, cakes, pies, etc. With quiches and pizza tartlets, among others, the salty kitchen is also part of the mix. Thanks to the vegan recipes, everyone at the table can join in.

Historian Greet Draye (Centre for Agrarian History) brings the entire baker’s culture to life through the recipes with all sorts of anecdotal stories.